Apple Pierogi

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czas przygotowania50

czas gotowania10

resting time30

całkowity czas1 30

porcje: small pierogi

2 cups – 2 tablespoons (235g) all-purpose flour spooned and leveled, not scooped
2 tablespoons powdered sugar
¼ teaspoon salt
½ cup + 1 tablespoon (135g) water
1 ½ tablespoons butter

Peel and core the apples, then cut them into small dice.
2 pounds (900g) apples
Heat the butter in a medium/large pan over medium-high heat, then add the apples. Don’t stir for the first 2–3 minutes — let the apples brown on the bottom. Then stir in the sugar and raisins. Cook for 5–10 minutes, or until the apples are soft but not falling apart. The cooking time will depend on the apple variety — whether they’re firm, soft, or watery. The filling should not be watery. If your apples are too dry, add a splash of water to stew them.
2 tablespoons butter, 2 tablespoons brown sugar, ¼ cup raisins
Add the spices and salt, and cook for 1 more minute.
¾ teaspoon cinnamon, Pinch of ground ginger, Pinch of ground allspice, Pinch of ground nutmeg, Pinch of ground cloves, Pinch of salt
Season with lemon juice — the amount depends on the apple variety. I used ½ tablespoon with Gala apples, which are on the sweeter side.
½ tablespoon lemon juice
Transfer the filling to a plate and let it cool completely. The filling must be cool or cold — warm filling will soften the dough and make it hard to work with.

In a mixing bowl, stir together the flour, salt, and powdered sugar.
2 cups – 2 tablespoons (235g) all-purpose flour, 2 tablespoons powdered sugar, ¼ teaspoon salt
In a small pot, add the butter and water. Heat until the water is warm and starts to move, stirring until the butter melts. The water should not be boiling or cold — the ideal temperature is 176–185°F (80–85°C). I watch until it starts to steam and move slightly — by then, the butter should be fully melted.
½ cup + 1 tablespoon (135g) water, 1 ½ tablespoons butter
Add the water and butter mixture to the flour. Stir with a spoon until roughly combined.
Knead the dough by hand or in a stand mixer with a dough hook until very soft and smooth — about 5 minutes. If you weigh the ingredients, the dough should turn out perfectly. If it's too dry, add a bit of water; if too wet, add a little flour. If the dough forms a ball and is relatively smooth but still tough, continue kneading until it becomes soft and elastic. After resting, the dough will become even softer.
Wrap in plastic wrap and let rest for 30 minutes.

Divide the dough in half.
On a lightly floured surface, roll out the first piece of dough thinly, to approx. 2 mm (1/16 inch) thickness. If the dough is hard to roll out at any time, let it rest for another 5–10 minutes.
Use a cup or pierogi/pastry cutter to cut out rounds. Add about 1-2 teaspoons of filling per round (depending on the size of the rounds and dough thickness).
Gather dough scraps, cover with plastic wrap, and set aside.
Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers. Be sure there are no gaps, or the pierogi might open during cooking.
Place pierogi on a floured surface or towel and cover loosely with a kitchen towel to prevent drying out.
Repeat with the remaining dough and filling.

Bring a large pot of salted water to a boil.
Cook the pierogi in batches (I cook 10–12 at a time in a 21 cm / 8-inch pot). Once they float to the top, cook them for 1–2 minutes, depending on dough thickness.
Remove with a slotted spoon and drain well. Serve warm.

Apple variety: You can use almost any apples for this recipe. I used Gala apples, which are a little sweet and slightly firm. Granny Smith or Golden Delicious are more sour and firm, so you may need more sugar and less lemon juice, and a longer cooking time. Avoid very soft apples that quickly turn to mush.
Yield: I made about 40 small pierogi from this batch, but yield will vary depending on how large or thick you make yours.
Measuring flour: I use the spoon-and-level method (1 cup = 125g). Fluff the flour, spoon it into your cup, then level it with a knife. A digital scale will give the best and most consistent results.
Calories: 1 serving (1/4 of the recipe). This is only an estimate!

Kalorie: 471kcal