Apple Pierogi

Apple Pierogi

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Pierogi Dough Ingredients

  • 2 C all-purpose flour
  • ½ tsp Kosher salt
  • 2 LG eggs, room temperature
  • 3 T apple butter (You may use your own homemade or purchase from any Michigan apple orchard or cider mill. I use Yates Apple Butter)
  • ½ C water

Apple|Pork Filling:

  • 1 lb. ground pork
  • 1 Michigan Northern Spy or Ida Red apple, peeled and grated
  • 1 Michigan Honeycrisp or Jonagold apple, peeled and grated
  • 2 T fresh sage, minced
  • ½ clove of garlic, minced
  • 1 egg
  • 1/3 C plain bread crumbs

Final Ingredients:

  • 2 shallots, sliced
  • 1 red onion, sliced
  • 1 stick unsalted butter, divided
  • 2 T Pioneer® Golden Light Brown Sugar
  • 3-4 Michigan apples – your choice, sliced with skins on

Pierogi Dough Directions

  1. In a very large bowl, whisk together the flour and salt. Make a well in the center of the flour and add eggs and apple butter. Cut mixture with two butter knives until shaggy. Slowly stir in water until all is combined. Turn out dough on floured counter or large wooden cutting board. Knead for about one minute until dough is smooth. Return to bowl and cover with plastic wrap; let set while making the filling.
  2. Put a very large pot of water on the stove and bring it to a boil. Once boiling add about one tablespoon of kosher salt to the water.

Apple|Pork Filling Directions:

  1. Mix pork, both Michigan apples, sage, garlic, egg and bread crumbs together in a large bowl until well combined.

Pierogi Assembly Directions:

  1. Separate off a decent size portion of the dough – you may need to knead in more flour to each portion of dough before rolling. On a floured wooden cutting board, start rolling out into a circle. Roll the dough until it is somewhat thin. Using a 4-inch round glass (I use a small martini glass), cut out rounds. Re-roll each round until nice and thin. Place a scoop of the meat mixture in the middle of the dough. Dip your index finger in a little water and go around the bottom half of the circle. Fold the dough over the meat and pinch to seal; crimp with a fork.
  2. Boil 4 to 5 pierogi at a time for 8 minutes. Drain on a wire rack with a clean dishtowel under the rack. Once all are boiled, you are ready for the fry pan.

Final Directions:

  1. In a large pan place three tablespoons butter. Add half the onions and shallots; let cook for a minute or two; add half of the pierogi. Cook over a medium heat until light brown. Flip and cook on the other side. Repeat the above process with the remaining 3 tablespoons butter, onions, and shallots; let cook for a minute or two; remove. Cook the remaining pierogi.
  2. In a small pan melt together two tablespoons butter and two tablespoons Pioneer® Golden Light Brown Sugar. Let cook for about a minute; add apple slices; cook until tender crisp.
  3. Place your pierogi on a plate then garnish with the cooked apples.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.