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These Green Arugula Pierogi with Garlic Potato Filling are vibrant, flavorful, and incredibly satisfying. The arugula adds a fresh, peppery twist to the dough, while the creamy garlic mashed potato filling keeps things cozy and comforting. They’re a great side dish or main course, and they pair beautifully with sour cream, cheese sauce, or caramelized onions.
I highly recommend making a big batch. These homemade pierogi freeze wonderfully, so you can enjoy them anytime without starting from scratch.
The Inspiration Behind the Recipe
A few years ago, Dakota and I visited family in Pennsylvania and spent a full day in Pittsburgh before flying home to Atlanta. We turned that day into our own self-guided pierogi tour, stopping at multiple restaurants and bakeries to try all the variations we could find. Ever since, I’ve had pierogi on my list of recipes to try making from scratch.
This version came together unexpectedly. I hadn’t planned it, but one day I found myself staring at a few potatoes, some flour, a sad little chunk of Parmesan, and a bag of arugula that was practically begging to be used. I love those moments when creativity meets necessity, and this time, it resulted in something pretty special.
Now that I’m more confident with homemade pasta, I’ve been experimenting with colored doughs and unique fillings. This green arugula pasta dough is not only beautiful, but also super budget-friendly. The dish does take a bit of time and care, especially when shaping each little half moon, but I find it relaxing and rewarding. And I’m definitely getting faster.
Green Arugula Pierogi with Garlic Potato Filling
Equipment
- 1 Handheld immersion blender
- 1 circular cookie or pasta cutter
- 1 pasta roller If you don't have one available a rolling pin will work well
Ingredients
- 1 cup all purpose flour
- 1 cup semolina flour
- 3/4 cup water
- 1/2 cup fresh arugula or rocket
- 1 tsp salt
- 2 medium sized potatoes
- 2 cloves of garlic
Instructions
- Make the filling.Peel the potatoes and boil them until fork-tender. Drain, then return them to the pot. Add salt and the garlic, and blend everything with an immersion blender until completely smooth — no chunks of potato or garlic should remain. Set aside to cool. (You can refrigerate the mixture to help it firm up and release excess moisture, though I found that step optional.)
- Make the green pasta dough.In a bowl, combine the arugula and water, and blend with the immersion blender until fully liquefied. In a separate large bowl, mix the flour, semolina, and salt. Pour in the arugula liquid and mix by hand until a dough forms. Knead into a ball, wrap in plastic, and let it rest for 10 minutes.
- Roll out the dough.Divide the dough into 4 pieces to make it easier to work with. Keep the unused portions covered to prevent drying out. Using a pasta roller, roll each piece starting from setting 0, gradually working up to level 5 (a medium thickness). Lightly dust the rolled sheets with semolina to prevent sticking.
- Cut and fill the pierogi.Use a round cutter (ravioli stamp or cookie cutter) to cut circles from the dough. Place about 1/4 teaspoon of the garlic potato filling in the center of each circle. Moisten the edge of one half with a bit of water, then fold the dough over to form a half-moon shape. Press the edges to seal.
- Repeat.Continue cutting, filling, and sealing until you’ve used up all the dough and/or filling.
- Let them rest.Lay the pierogi out on a floured surface and let them dry slightly for a few minutes before cooking.
- Cook the pierogi.Bring a large pot of salted water to a boil. Gently drop in the pierogi and cook for about 4 minutes, or until they float and are al dente.
- Serve and enjoy.Serve traditionally with sour cream, or pair with your favorite sauce. I made a quick cheese sauce for mine, and it worked beautifully!
If this recipe made your day a little more delicious, follow along at Nicole Cathrine for more snack, picnic, and everyday food inspiration you’ll actually crave.
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