Modern Pierogi with Spinach and Ricotta

Dough

• 350 g Plain flour
• 1 tsp Fine sea salt
• 1 Egg
• 180 ml Whole milk

Filling and finish

• 250 g Spinach
• 250 g Ricotta
• ½ tsp Black pepper
• 90 g Unsalted butter
• 2 cloves Garlic
• 120 g Crème fraiche

1. Tip the flour into a mixing bowl and stir in the fine sea salt. Make a well, add the egg, then pour in the whole milk and mix to a shaggy dough. Knead for 6 to 8 minutes until smooth and elastic, then cover and rest for 20 minutes.
2. Meanwhile, cook the spinach in a large pan over medium heat just until wilted, 2 to 3 minutes. Tip into a sieve and press firmly to remove as much liquid as possible, then cool briefly. Finely chop the spinach.
3. Mix the spinach with the ricotta, black pepper, and a pinch of the fine sea salt. Taste and adjust seasoning so the filling is well seasoned but not salty. Set aside.
4. Roll the dough out on a lightly floured surface to about 2 mm thick. Cut rounds (about 7 to 8 cm), then place a small spoonful of filling in the centre of each. Fold over, press out any air, and pinch firmly to seal.
5. Bring a large pot of well-salted water to a gentle boil. Cook the pierogi in batches; once they float, simmer for 2 to 3 minutes more until the dough is tender. Lift out with a slotted spoon and drain well.
6. Melt the unsalted butter in a frying pan over medium heat and cook until it smells nutty and turns golden brown, 3 to 5 minutes. Add the garlic and cook for 30 to 60 seconds until fragrant. Toss in the drained pierogi to coat, then serve hot with crème fraiche spooned over the top.

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