Name: Mediterranean-Inspired Polish Dumplings
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1/2 cup warm water; 1/3 cup sour cream; 1 large egg; 1/2 tsp salt; 1 cup ricotta cheese; 1/2 cup feta cheese, crumbled; 2 tbsp fresh dill, chopped; 1/2 tsp black pepper; 2 tbsp unsalted butter; 1 small shallot, finely chopped; 1 cup baby spinach, chopped; 1 tbsp olive oil; 1/4 cup sun-dried tomatoes, finely chopped (in oil, drained); 1 egg yolk (for sealing and brushing)

Mediterranean-Inspired Polish Dumplings

miradu

Curious about pierogi alternatives? Try these Mediterranean-inspired Polish dumplings! This recipe swaps the classic potato filling for a creamy, tangy ricotta-feta blend with dill, spinach, and sun-dried tomatoes—melding Eastern European comfort with sun-soaked Mediterranean flavors. The dough is simple and pillowy, pan-seared for a crisp golden crust, then finished with a pat of butter for rich flavor. Enjoy these dumplings as a unique appetizer, side, or light meal—perfect for impressing friends or making the most of your Polish market finds!

Ingredients

Instructions

In a large bowl, combine flour and salt. Make a well in the center and add warm water, sour cream, and egg. Mix with a fork, then knead by hand until a smooth dough forms. Cover and rest for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add shallot and cook until translucent, about 3 minutes. Stir in chopped spinach and sauté until wilted, 1-2 minutes. Set aside to cool.
In a mixing bowl, combine ricotta, feta, dill, black pepper, sun-dried tomatoes, and cooled spinach-shallot mixture. Mix well.
Divide dough in half. Roll each half out on a floured surface to about 1/8-inch thickness. Cut into 3-inch circles using a glass or cutter.
Place a heaping teaspoon of filling in the center of each circle. Brush edges with egg yolk. Fold over to form a half-moon, pressing edges to seal completely. Crimp with a fork.
Bring a large pot of salted water to a boil. Boil dumplings in batches until they float, about 2-3 minutes. Drain.
In a large nonstick skillet, melt butter over medium heat. Sear boiled dumplings in batches until golden and crisp, 1-2 minutes per side.
Serve hot, garnished with extra dill and a dollop of sour cream if desired.