Mushroom-Apple Pierogies

Total Time:
1 hr 20 min
Prep:
40 min
Cook:
40 min

Yield:
6 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • For the Pierogies:
  • 1/4 cup smooth applesauce or strained chunky applesauce, plus more for serving
  • 1 tablespoon vegetable oil
  • Kosher salt
  • 2 large eggs
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 4 tablespoons unsalted butter
  • Sour cream, for serving
  • For the Filling:
  • 5 slices bacon
  • 8 ounces cremini mushrooms, sliced
  • Kosher salt
  • 1 small onion, chopped
  • 8 ounces sauerkraut, rinsed
  • 2 teaspoons fresh thyme, chopped
  • 2 teaspoons paprika
  • 1 1/4 cups chunky applesauce
Directions

Make the pierogi dough: Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl. Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes.

Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towellined plate. Drain all but 2 tablespoons fat from the skillet. Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes. Add the onion and cook until soft, about 4 more minutes.

Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.

Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water. Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap). Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling.

Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned. Serve with applesauce and sour cream.

Photograph by Charles Masters

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.