How to Make Spinach-Artichoke Dip Pierogi Dumplings
Combine soft, homemade dough with a cheesy filling for an unforgettable party treat.
Classic Eastern European comfort food meets popular American party dip in these Spinach-Artichoke Dip Pierogi Dumplings. This recipe fuses the tender, hearty dough and pillowy texture of pierogi with a creamy, tangy spinach-artichoke filling inspired by everyone’s favorite crowd-pleaser. Whether you’re looking for a show-stopping appetizer or a creative vegetarian main, this homemade pierogi brings fun and flavor to your table.
Why Combine Pierogi with Spinach-Artichoke Dip?
Pierogi, traditional dumplings filled with potatoes, cheese, or cabbage, are enjoyed across Poland, Ukraine, and neighboring regions. By swapping out the customary filling for spinach-artichoke dip, this recipe delivers a melty, savory, and highly snackable twist that feels both modern and familiar.
- Nostalgic yet inventive: Classic pierogi dough wraps around a contemporary American dip.
- Perfect for gatherings: Serve these at parties, potlucks, or as hearty cold-weather comfort.
- Versatile: Freeze unboiled dumplings for quick future meals or fry leftovers for extra crispness.
Recipe Overview and Key Ingredients
This dish is all about two key components: silky pierogi dough and a rich, cheesy filling. Below are the highlights to help you assemble everything you need.
Pierogi Dough
- All-purpose flour
- Kosher salt
- Large egg
- Sour cream (for tenderness)
- Unsalted butter (softened, to enrich and soften the dough)
Spinach-Artichoke Filling
- Frozen chopped spinach, thawed and well-drained: Squeezing out excess water is essential to avoid soggy dumplings.
- Canned or jarred artichoke hearts, drained and chopped: These add tang, fiber, and an earthiness that balances the dips’ richness.
- Cream cheese, softened: For a creamy base that holds the other ingredients together.
- Parmigiano-Reggiano cheese: Offers salty, nutty undertones.
- Shredded mozzarella and provolone: Deliver gooey stretch and mild flavor.
- Minced garlic
- Unsalted butter (for sautéing and for serving)
- Nutmeg, black pepper, and kosher salt for seasoning
Garnishes and Serving
- Extra sour cream
- Halved cherry tomatoes
- Chopped parsley or cilantro
Step-by-Step Guide: Making Spinach-Artichoke Pierogi
Making pierogi from scratch is a satisfying and approachable project, especially when broken down into manageable steps. Here’s how to tackle each phase.
1. Prepare the Dough
- Mix the dough ingredients: In a large bowl, combine flour and salt. Create a well and add beaten egg, sour cream, and softened butter.
- Form the dough: Stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic (about 8 minutes).
- Rest: Cover the dough and let it rest for at least 30 minutes (resting relaxes gluten and makes it easier to roll out).
2. Prepare the Spinach-Artichoke Filling
- Sauté aromatics: Melt a portion of the butter in a skillet. Add minced garlic and sauté just until fragrant (do not brown).
- Add spinach and artichokes: Stir in chopped spinach and artichoke hearts, cooking off excess moisture.
- Combine dairy and cheeses: In a bowl, mix together cream cheese, Parmigiano-Reggiano, mozzarella, provolone, and a pinch of nutmeg.
- Mix in vegetables: Fold the cooked spinach-artichoke mixture into the cheeses. Season with salt and black pepper to taste.
3. Assembly: Shaping and Filling Pierogi
- Roll out the dough: Cut the rested dough in half and keep one half covered. Roll out the other half to about 1/8 inch thick on a floured surface.
- Cut shapes: Use a round cutter (about 3 inches) to punch out circles. Re-roll scraps as needed.
- Add filling: Place about a heaping teaspoon of spinach-artichoke mixture in the center of each round.
- Seal: Fold dough over filling to make a half-moon shape. Press edges firmly, then crimp with fingers or a fork to prevent leakage.
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4. Cooking the Pierogi
- Boil: Cook pierogi in a large pot of salted simmering water until they float, plus one minute longer, then drain.
- Optional pan-frying: For a golden crust, sauté boiled pierogi in butter until lightly browned.
5. Serving and Garnishing
- Serve hot or warm, garnished with a dollop of sour cream.
- Scatter cherry tomatoes and chopped herbs over the top for color and freshness.
- Pierogi can be eaten right after boiling for a soft texture or pan-fried after boiling for a crispy finish.
Tips for the Perfect Pierogi Dough
- Rest the dough: Giving your dough at least 30 minutes of rest makes rolling easier and prevents tearing.
- Add sour cream: This secret ingredient creates tender, rich pierogi dough that’s easy to work with and flavorful.
- Don’t overfill: Use a conservative amount of filling for easy sealing and to prevent burst dumplings during cooking.
- Seal tightly: Press the edges together well—pinch or use a fork to crimp for a tight seal.
- Flour is your friend: Keep your rolling surface and cutter lightly floured to avoid sticking.
Variations and Creative Twists
This pierogi dough and stuffing technique is the perfect canvas for experimentation. Adjust to your tastes or dietary needs with the suggestions below:
- Add lemon zest to the filling for a bright, fresh note.
- Use roasted garlic instead of fresh for a sweet, mellow flavor.
- Try different cheeses such as smoked gouda or sharp cheddar for a bold twist.
- Swap in fresh spinach or kale (sauté and drain thoroughly first).
- Make it vegan: Use a dairy-free cream cheese, plant-based cheeses, and olive oil in place of butter.
Make Ahead, Freezing, and Serving Suggestions
- Make ahead: Assemble pierogi and store uncooked, separated by parchment, refrigerated up to 1 day in advance.
- Freezing: Freeze uncooked pierogi on a tray, then transfer to bags. Boil directly from frozen, adding a minute or two to the cooking time.
- Reheat leftovers by pan-frying from the fridge or gently microwaving.
- Serving ideas: Pair with soups, as an appetizer tray with different dips, or as a vegetarian main course with a salad.
Nutritional and Dietary Considerations
- This recipe is vegetarian and can be adjusted for gluten-free and vegan diets with appropriate substitutions.
- Use low-fat dairy or dairy alternatives if desired.
- Pierogi are a good source of protein and fiber thanks to the cheese and vegetables, but are an indulgence due to the addition of butter and cheese.
Troubleshooting and Frequently Asked Questions
Why does my pierogi dough tear?
Pierogi dough that is too dry, under-kneaded, or not rested is more prone to tearing. Ensure you knead until smooth and let it rest at least 30 minutes. If it’s too dry, add a teaspoon of water at a time until supple.
How do I keep the filling from leaking during cooking?
Do not overfill, and crimp the edges very firmly. Make sure there’s no filling caught in the seal area.
Can I freeze pierogi before boiling?
Yes. Arrange uncooked dumplings in a single layer on a baking sheet, freeze solid, then transfer to freezer bags. Boil from frozen, adding an extra minute or two to the cook time.
Do I have to fry the pierogi after boiling?
No, boiled pierogi are fully cooked and delicious. Frying adds a crispy contrast but is optional.
Can I use store-bought dough?
Pierogi dough is best homemade for flavor and texture, but very thin wonton wrappers or dumpling wrappers may be used as a shortcut. Keep in mind the final texture will differ.
Ingredient Substitution Table
| Original Ingredient | Possible Substitution | Impact on Flavor/Texture |
|---|---|---|
| All-purpose flour | Gluten-free flour mix | Gluten-free pierogi, slightly different texture |
| Cream cheese | Vegan cream cheese | Suitable for dairy-free version, creamy but less tangy |
| Butter | Earth Balance or olive oil | Vegan/dairy-free, lighter texture |
| Parmigiano-Reggiano | Nutritional yeast or vegan parmesan | Dairy-free, nutty/savory flavor |
| Mozzarella, provolone | Other melting cheeses | Can adjust melt and profile to your taste |
Serving Suggestions and Pairings
These pierogi are a standout appetizer or main course, especially when paired with complementary sides:
- Crisp salads with vinaigrette to balance the richness.
- Borscht or tomato soup for a comforting meal.
- Pickled vegetables like beets or cucumbers to cut through the creamy filling.
- Sparkling water, dry white wine, or light beer as refreshing beverage pairings.
Frequently Asked Questions
Is this recipe beginner-friendly?
Yes. While pierogi require some rolling and shaping, the techniques are easily manageable with clear step-by-step instructions. Take your time and enjoy the process!
Can I make the filling a day ahead?
Yes. Store it covered in the refrigerator and bring to room temperature before assembling the pierogi for easy handling.
Are homemade pierogi much better than store-bought?
Homemade pierogi have a more delicate texture and fresher flavor compared to store-bought versions. The spinach-artichoke filling provides even more reason to make them from scratch.
What else can I fill pierogi with?
Classic fillings include potato and cheese, sauerkraut, mushroom, sweet cottage cheese, and fruit. Use this dough recipe as a template for endless creativity!
Summary
Spinach-Artichoke Dip Pierogi Dumplings fuse two beloved dishes into an irresistible, crowd-pleasing appetizer or main. With a tender homemade dough and a creamy, cheesy filling, plus tips for make-ahead prep and variation, this recipe invites both tradition and innovation to your kitchen. Don’t hesitate to tailor the flavors to your liking—these dumplings are both forgiving and adaptable, perfect for festive gatherings or cozy weeknights at home.
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