Pierogi with Spinach and Mushrooms (Pierogi ze szpinakiem i pieczarkami)

Serve:

Heat the butter in a large skillet over medium heat and sauté the cooked pierogi until they are golden and crispy on both sides.
Serve with a dollop of sour cream or a sprinkle of fresh dill, if desired.
Serving and Storage Tips:
Serving: Pierogi can be served with a variety of sides, such as a light salad, or as a standalone dish with a dollop of sour cream or a sprinkle of fried onions.
Storage: Pierogi can be refrigerated for up to 3 days or frozen for up to 3 months. To freeze, lay the pierogi in a single layer on a baking sheet, freeze until firm, then transfer them to a freezer bag.
Reheating: To reheat, simply boil the frozen pierogi or sauté them in butter until they are heated through and crispy.
Variations:
Cheese and Potato Filling: For a more traditional filling, substitute the spinach and mushrooms with mashed potatoes and cheese.
Meat Option: Add cooked ground beef or pork for a heartier filling.
Vegan Version: Omit the cheese and use a dairy-free butter for sautéing.
FAQs:
Q: Can I make pierogi ahead of time? A: Yes! Pierogi can be assembled and stored in the fridge for up to 24 hours before cooking. You can also freeze them for longer storage.

Q: Can I use frozen spinach for the filling? A: Yes, frozen spinach can be used in place of fresh spinach. Be sure to thaw and squeeze out any excess water before adding it to the filling.

Q: Can I make the dough without eggs? A: Yes, you can make an egg-free dough by substituting the egg with more water or a plant-based egg replacer.