AUTUMN GOLD POTATO PIEROGI Recipe
Fuji Apple, Ginger, Long Onion, Cider Braised Red Cabbage
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Ingredients
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Dough
Method
Dough Preparation
Mix Ingredients
In a large bowl, combine flour and salt. Make a well in the center and add the egg and sour cream. Mix until combined.
Knead Dough
Gradually add water until a soft dough forms. Knead on a floured surface for about 5 minutes until smooth. Cover with a towel and let it rest for 30 minutes.
Filling Preparation
Cider Braised Red Cabbage
Cook Cabbage
In a large skillet, heat olive oil over medium heat. Add the shredded cabbage and cook for about 5 minutes until wilted. Add apple cider, brown sugar, and salt. Simmer for 15 minutes until tender.
Pierogi Assembly
Assemble Pierogi
Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into rounds (about 3 inches in diameter). Place a tablespoon of filling in the center of each round, fold over, and seal the edges with a fork.
Cooking Pierogi
Boil Pierogi
Bring a pot of salted water to a boil. Add the pierogi in batches and cook for about 4-5 minutes until they float. Remove with a slotted spoon.
Serve
Serve warm with cider braised red cabbage on the side.
