I’ve had several requests for another pierogi recipe and, while I was dragging my feet a bit, I finally rolled up my sleeves (metaphorically and literally) and made a mountain of spinach and tofu ricotta pierogi. They are not difficult to make, just a bit time consuming.
As I get to watch how quickly a massive plate of pierogi disappears down Duncan’s mouth with seemingly limitless appetite for more, I realise that it’s both a compliment and a nuisance. I guess it’s the realisation how long it took me to make them versus how few meals (i.e. just ONE meal unusually) they translate into is what puts me off making them more often. If I still lived in Krakow, I don’t think I would ever bother to make pierogi at home as there are so many takeout places that specialise in every flavour of pierogi possible that it would be just plain silly. Not all of them are good, of course, but if you know where to go you’ve got your pierogi cravings covered for the rest of your life! Having said that, nothing beats well made pierogi at home and being vegan narrows down the choices available to you quite drastically, so sometimes homemade is indeed best. Plus, when I am not rushing and there is a good podcast or music going on in the background and sunshine peaking through my kitchen window, like today, pierogi making can be quite therapeutic actually. These spinach and vegan ricotta pierogi (it’s not ‘pierogis’, btw as ‘pierogi’ is already plural) combine wilted and dried out spinach and a quick, vegan take on ricotta into a delicious filling. I served mine with some crisped up shallots, a pinch of mild chilli (just because) and a smattering of fresh, minced parsely. If you are after a healthier version, have them straight after they’ve been boiled, but I love my savoury (for some reason sweet ones do not benefit from the same treatment) pierogi pan fried in a little olive oil after they’ve been cooked and cooled (that’s important). It’s makes them look and taste a whole lot nicer!
olive oil 1 medium shallot (+ 2 more for serving if desired), diced finely 2 garlic cloves, diced finely 300 g / 10.5 oz fresh spinach 200 g / 7 oz firm (cotton) tofu 2 tbsp lemon juice zest of 1 unwaxed lemon 1 tbsp nutritional yeast ½ tsp salt, adjust to taste ¼ tsp ground nutmeg black pepper, to taste
DOUGH
250 g / 2 cups all purpose flour 1 level tsp sea salt 30 ml / 2 tbsp reduced aquafaba* (optional) 15 ml / 1 tbsp olive oil 120 ml / ½ cup hot water
