Servings: 3
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Equipment
Ingredients
Pierogi Dough
- 2 cups all-purpose flour ~250g
- ¼ tsp salt
- 1 ½ tbsp oil
- ½ cup boiling water ~120ml
Apple Pierogi Filling
- 4 apples ~900g
- ¼ teaspoon cinnamon or more to taste
- 1 teaspoon sugar or more to taste
- 1 teaspoon lemon juice optional
- salt for boiling
Instructions
Make Dough
- Boil Water: Boil a pot of water.½ cup boiling water
- Combine Salt & Flour: Into a large bowl, add flour and salt and mix.¼ tsp salt, 2 cups all-purpose flour
- Wet Ingredients: Add oil and boiled water.1 ½ tbsp oil
- Mix Ingredients: Mix the ingredients by stirring with a spoon. Be careful not to burn yourself. Once there is no visible water in the bowl, use your hands to knead the dough until it is a homogeneous ball.
- Wrap and Rest: Wrap the dough ball tightly in plastic wrap and let it rest for about 30 minutes before continuing.
- Make Pierogi: Once the wait is over, the dough is ready for rolling and making pierogi.
Prep Filling
- Prep Apples: Peel, core, and dice apples into small pieces.4 apples
- Cook Apples: Cook diced apples in a non-stick skillet over medium-low heat for about 10 minutes, stirring often.
- Season Filling: Season apples with cinnamon, sugar, and a dash of lemon juice if needed. Adjust to taste.¼ teaspoon cinnamon, 1 teaspoon sugar, 1 teaspoon lemon juice
Combine
- Roll Out Dough: Divide dough into 2-3 parts. Roll one part thin on a floured surface, but not so thin that it tears. Wrap remaining dough to prevent drying.
- Cut Pierogi: Cut palm-sized circles in the rolled dough. Reuse the leftover dough by forming a ball and rolling again.
- Fill: Place a spoonful of apple filling on each dough circle, fold over, and seal edges, removing as much air as possible. Moisten edges for a better seal. Place formed pierogi on a floured sheet, covered with a damp kitchen towel. Use flour to prevent sticking if they touch. Repeat until all dough or filling is used.
Cook
- Boil Water: Boil a large pot of salted water (1 tsp salt per quart).salt
- Cook Pierogi: Add pierogi to boiling water, stirring to prevent sticking. Simmer gently for 1-2 minutes after they float to the surface.
- Serve: Remove with a slotted spoon and serve.
Notes
For storage and reheating instructions, see the Pierogi 101 guide. Apple filling doesn't freeze well, so it's best to eat these fresh.
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