Apple Ginger Pierogi
Total time: Approximately 1.5 hours.
The August 2010 Daring Cooks’ Challenge was hosted by LizG of Bits n’ Bites and Anula of Anula’s Kitchen. They chose to challenge Daring Cooks to make pierogi from scratch and an optional challenge to provide one filling that best represents their locale. My go-to solution for dessert is always apples and ginger.
Dough Ingredients
2 to 2 1/2 cups all-purpose flour
1 large egg
1 teaspoon salt
1/8 tsp ground cardamom
1/8 tsp ground turmeric
1/8 tsp ground coriander
1/2 to 1 cup lukewarm water
Filling Ingredients
1 cup finely chopped apple
1/2 cup minced ginger
1 Tbsp plain or vanilla yogurt
2 tsps cinnamon
1/8 tsp salt
Mix together filling ingredients and chill completely before use.
Apple ginger pierogi with fruit dip
Sift together seasonings and 2 cups of flour into a large bowl and make a well in the center. Break the egg into it, add a little water at a time (in my situation 1/2 cup was enough). Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough and let it rest 20 minutes.
On a floured work surface, roll the dough out thinly (1/8” or as thin as you can go) cut with a 4-inch round or glass. Spoon a portion (tablespoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
Bring a large, low saucepan of salted water to boil. Drop in the pierogi, in a single layer in the pan. Return to the boil and reduce heat to medium. When the pierogi rise to the surface, continue to simmer a few minutes more (usually about 5 minutes), until they’ve started to puff out.
Toast in a toaster oven at 375F for 10 minutes or until puffy and light brown.
Shown here served with a fruit dip (2 parts yogurt, 2 parts cream cheese, 1 part confectioner’s sugar.
Just. Wow. Yum. Apples and ginger always win for me.
11 comments
Both of your pierogi look and sound delicious, but apple and ginger just speaks to me, and I can guarantee you that I will be trying that fruit dip! It looks so easy and sounds so absolutely delicious! Awesome job with both of your pierogi choices!!
Wow… apple and ginger pierogi… sounds like a great go-to dessert pairing to me! Beautiful work on both of your pierogi, and thank you for sharing your creativity!!
Your pierogis look delicious! But I’d have to say apple and ginger are very intriguing…this is the first time I’ve heard of this combination and I might just have to try it. Great job!
You did so many variations – great job! Can’t decide which is my favourite 🙂
Thank you for taking part this month.
Cheers. Anula.
I agree, apples & ginger are a winning combo. Should try that with raisins too, it’s awesome. Like that you used a sweet filling as one of your pierogi options – think I should try that too.
Great job on your challenge and your pierogi looks delicious. What more with flavours such as apple and ginger!
Oh its like an apple turnover but in a pierogi. I think they look just fab. May I have one? 😀
I’m glad you enjoyed the challenge. Very nice choice of flavours for a filling. Well done!
What a genius idea to use apples!
And thank you so much for the sweet comment on my blog!
I tried to make your recipe for my Russian class…..yeah, it tastes like a cinnamon hell. I’m still trying to get that god awful taste out of my mouth! Never coming back to this site again!
Wow, cinnamon hell’s a new one for me. 😉 Perhaps I love cinnamon too much! Honestly, I haven’t made them since the challenge. And I’m pretty sure the frosting/dip covered up a lot of the spice.
This isn’t really a Russian recipe, though, so I could see how that would be shocking to the taste buds. Did you use the flavored dough? Cardamom can be really overpowering if you’re not used to it.