Turkey Spinach Pierogi

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This turkey spinach pierogi recipe is a delicious twist on the classic Polish dumplings. The filling is made with juicy ground turkey and nutritious spinach, creating a flavorful and healthy combination. The dough is soft and pillowy, providing the perfect casing for the savory filling. These pierogis are easy to make and can be enjoyed as a main course or appetizer.

Keywords: turkey, spinach, pierogi, recipe, dumplings.

Turkey spinach pierogi recipe details

Turkey spinach pierogi recipe, recipe Rating: 4.6
Number of votes:108

My dad always used to have pierogi parties where friends would come over and make pierogi and eat and laugh. I’ve carried on the tradition with my friends, and I have jazzed up the recipe…I’ve become a local pierogi legend at work. Serve with sour cream, parsley, butter and/or applesauce.
Ready in: 1 hour 30 mins

Ingredients

Serves: 8

• Filling:
• 3 to 4 russet potatoes
• 1/2 cup milk
• 2 tablespoons butter
• salt and pepper
• 1 pound lean ground turkey
• 1 medium onion, chopped
• 2 teaspoons ground sage
• 1 tablespoon olive oil
• 1 bunch fresh spinach
• 16 ounces cottage cheese
• 1 teaspoon thyme
• Dough:
• 2 cups flour
• 1 egg
• 1 teaspoon salt
• 1 cup warm water

Preparation method

Prep: 1 hour | Cook: 30 mins

1. Peel potatoes, chop and boil until soft. Drain water and mash with milk and butter. Add salt and pepper to taste. Set aside to cool.
2. Cook turkey, onion, and sage in olive oil over medium heat. Add washed chopped spinach and cook until all liquid has evaporated.
3. Add turkey-spinach mixture to the potatoes and add cottage cheese and thyme. Mix thoroughly and let cool and dry for several hours. Move to fridge when cool or when storing.
4. Mix together flour, egg, salt and water together until dough is crumbly. Flour surface and knead dough, adding flour until it is no longer sticky. Roll flat, about 1/8 – inch thick.
5. Using a drinking glass or biscuit cutter, cut small circles of dough. Place a small teaspoon of filling in the center of the dough. Wet edges with water and seal. Make sure to seal thoroughly.
6. Bring water to a boil. Drop uncooked pierogi in one at a time and boil until twice the original size and floating. Drain.