The Perfect Recipe for Apple Pierogi

These apple pierogi are a tasty delight on the traditional dumpling, with a pleasant blend of sweet and salty flavors. Encased in soft dough and stuffed with apples seasoned with cinnamon, they serve as an ideal meal for both children and adults.

Made with common ingredients, these apple pierogi are surprisingly easy to prepare. Apples are accessible all year round, so you can have them whenever the urge strikes.

If this is your first time making apple pierogi, be sure to read the recommendations, step-by-step instructions, and ingredient notes.

Ingredients

One teaspoon of unsweetened butter
One medium-sized, crisp apple weighing at least half a pound peeled, chopped into quarter-inch cubes, and cored.
Two teaspoons of light brown sugar, packed
One teaspoon of vanilla essence
1/4 tsp freshly ground cinnamon
1/4 tsp finely chopped ginger
1/4 teaspoon of ground allspice

Regarding the Dough

One big egg
Half a cup of plain Greek yogurt or sour cream
Three tablespoons of melted, slightly cooled unsalted butter
One teaspoon of sugar, granulated
1/4 teaspoon kosher salt
Two cups of all-purpose flour
One giant egg whisked with one tablespoon of water makes up the Egg Wash.
Regarding toppings, we could use caramel sauce, whipped cream, or powdered sugar. (All these are optional)

Getting Ready: FORM THE FILLING

In a small saucepan over medium-low heat, melt the butter.
Add the chopped apples, cover, and cook until the apples start to soften about 5 minutes. Remove the cover and mix in the allspice, cinnamon, ginger, vanilla, and sugar. Simmer the apples for around 10 minutes, stirring from time to time, or until they are extremely tender and the liquid has been mostly absorbed.
After transferring to a bowl, cool for a minimum of one hour or overnight.

FORM THE DOUGH:

Whisk together the egg, butter, sugar, salt, and sour cream, or yogurt, in a medium bowl.
Place the flour and the remaining ingredients in a large bowl and mix them carefully. Don’t be alarmed; the dough will eventually come together despite appearing quite dry and shaggy at first. Just keep stirring, and it will gradually take on its desired shape. Once the dough begins to come together, use your palms to press and smash it against the bowl’s sides. Pick up dough pieces and knead them inside the bowl until the dough forms into a ball.
Spoon the dough onto a sanitized surface along with any leftover shaggy flakes. Knead for one minute or until smooth. After covering the dough with the bowl, give it a 15-minute rest.
To assemble the pierogi, set aside the egg wash.

Put the pierogi together:

Using parchment or waxed paper, line the rim of a baking sheet.
Cut the dough into four equal pieces using a knife or bench scraper. Place three dough pieces aside and place the mixing bowl on top. Form the leftover dough into a rough 8-by-12-inch rectangle by rolling it as thinly as you can.
Make six rounds out of the dough with a 3-inch round cookie cutter. You might get five rounds from one piece of dough and seven from another if the dough isn’t quartered equally. Place one teaspoon of filling in the middle of each round of dough. Apply a very thin layer of egg wash with your finger to the dough round’s edge.
Fold to form a half-moon: Either gently cup the pierogi in your hand into a U-shape, or fold the dough over the filling that is on the work area. Using your thumb and index finger, gently yet firmly press the pierogi’s edges together to seal them. Beginning with a single pinch at the top, proceed to one “corner” of the pierogi and pinch again down the edge. To complete sealing the pierogi, repeat on the other side.
Repeat with the remaining dough rounds and filling after transferring to a baking sheet. Cook right away or freeze on the baking sheet and cool for up to three hours.

Prepare the pierogi.

In a pot, bring water to a boil over medium-high heat. Cook the pierogies for 2 to 3 minutes for fresh ones and 4 to 5 minutes for frozen ones, or until they float.
Either pan-fry or toss the pierogi in melted butter before serving: In a skillet over medium heat, melt 1 tablespoon unsalted butter or heat 1 tablespoon neutral oil (such as canola or vegetable). Arrange the pierogi so that they are not crowded in a single layer. Cook until pierogi are golden and crispy, about 2 minutes per side. Repeat with more butter or oil and pierogi.