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Spaetzle and Pierogi – Recipes

Spaetzle and Pierogi Recipes

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the  dishes again.

We Cooked: 

Pierogi with wild mushrooms and sauerkraut 

Smoked bacon, cheese and lemon spaetzle

Pierogi dough and folding method

Ingredients: This makes dough for about 20-30 perogi depending how thin you roll and small you cut your discs.

  • 180g plain flour
  • 60ml milk
  • 1 egg
  • 1tsp of salt
  • Tablespoon of sour cream
  •  

Method:

  1. Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
  2. Work in the sour cream until the dough comes together in a slightly rough, slightly sticky ball.

  3. Using your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

  4. Wrap the dough well in plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
  5. Roll half the dough 1/8″ thick. Use a 2″ round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
  6. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

    At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they’re done. The time will vary depending on if they’re fresh or frozen.

mushroom and sauerkraut pierogi filling

Ingredients:

  • Makes 8-10
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 2tbsp of drained sauerkraut, chopped
  • A handful of sliced mushrooms of your choice
  • Salt and pepper to taste
  • 2tbsp of quark, cottage cheese or ricotta
  • 1tsp of toasted caraway seeds
  • 1tbsp of cooking oil

Method:

  1. Place as small frying pan over medium heat and add the oil.
  2. Saute onions and garlic for a couple of minutes, followed by mushrooms
  3. Cook for another 10 minutes to evaporate all the excess water
  4. leave the pan on the side to cool down and fold in the quark (or ricotta), toasted caraway seeds and sauerkraut, combine and season well.
  5. Follow the folding and cooking method attached to our dough recipe

Spaetzle dough and method of cooking

Ingredients:

  • Makes 6 servings.
  • 250g plain flour
  • 3 eggs
  • 1tsp of salt
  • 60 ml of milk
  • Spaetzle grater

Method:

  1. In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
  2. Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
  3. Press batter through a spaetzle maker, a large holed sieve or a colander into the simmering water.
  4. Work in batches, after using about ⅓ of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  5. Serve the spaetzle immediately or saute them in butter to crisp them up a little. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.

Smoked bacon, cheese and lemon spätzle

Ingredients: if you don’t eat bacon, you can substitute for mushrooms or sun-dried tomatoes 

  • serves 2
  • 2 portions of cooked and cooled-down spaetzle
  • 2 rashers smoked streaky bacon/ handful lardons or diced pancetta
  • Juice of half lemon
  • 1x small onion, sliced
  • 1x clove of garlic, chopped
  • 150ml of double cream
  • Handful of grated cheese
  • Splash of cooking oil
  • A big knob of butter
  •  

Method:

  1. Place a big frying pan over high heat, add a splash of oil and butter, sauté onion and garlic and bacon for a couple of minutes.
  2. Throw in spaetzle and cook until they are golden brown.
  3. Add cream and cheese and lemon juice and bring to a gentle simmer- cook until all the cheese has melted.
  4. Serve immediately – alternatively, bake the creamy mixture in the oven with cheese on top to form a crust

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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