I found this recipe on one of my favorite blogs: Simply Life. My first experience with pierogies was actually in Poland! After college graduation, I packed my bags and went on a two month Baltic Musical Missions Team to Poland and Latvia with a group of friends. Living out of a duffle for two months and sleeping on the floor is quite the experience – one everyone should have at some point in their lives, in my opinion. We did concerts two or three nights a week, played music on street corners while passing out tracts and concert invitations, and did sports clubs and children’s Bible clubs too. It was a blast! I think I need to pull out my European scrapbook and reminisce tonight.
Anyway, back to pierogies! Pierogies is one of my favorite dishes. It’s basically a dough pocket filled with your favorite things: meat, cheese, fruit, whatever. One of my favorites is blueberry filling. Another is filled with mashed potatoes, spinach, and feta. I came across this recipe today and can’t wait to try it. For the full picture illustrations on how to make these, check out Simply Life’s blog. Okay, here it is:
Whole Wheat Mushroom Apple Smoked Gouda Pierogies
For the Pierogi Dough:
- 1/4 cup smooth applesauce, plus more for serving (optional)
- 1 tbs. olive oil, plus more for cooking
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
For the Filling:
- 1 tbs. olive oil
- About 6 oz. button mushrooms, sliced
- 1 small onion, chopped
- Thyme, fresh or dried, to taste
- Paprika, to taste
- 1 cup smooth or chunky applesauce
- About 1/3 cup smoked gouda, shredded or chopped into small pieces
1. Make the pierogi dough by whisking the applesauce, 1 tbs. olive oil, 1/2 tsp. salt, 1 egg and 1/2 cup warm water in a bowl. Place the flour in another bowl and slowly stir in the applesauce mixture.
2. Place the dough onto a floured surface and knead 1 to 2 minutes, until smooth, dusting with flour as needed. Cover with plastic wrap and set aside about 30 minutes.
3. Make the filling by heating 1 tbs. olive oil in a large skillet over medium heat. Add the mushrooms, season with salt and cook until browned, about 4-6 minutes. Add the onion and cook until tender, about 4 minutes. Season with salt to taste.
4. Roll out 1/2 the dough to less than 1/8 inch thick, keeping the other 1/2 covered with plastic wrap. Cut the dough into rounds using a drinking glass or cookie cutter. Meanwhile bring a large pot of salted water to a boil. Beat the remaining egg in a small bowl and set aside.
5. Stir in the thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring mixture to a simmer. Cover and cook about 5 minutes. Then uncover and cook until thickened, about 4-8 minutes.
6. Top each round with 1 tbs. of the mushroom filling (it may not seem like a lot but if you put too much it won’t seal up properly). Sprinkle with a touch of smoked gouda cheese. Brush the edges of the dough with the beaten egg and fold in half. Seal by gently pushing down with a fork along the edges. Repeat with the remaining dough and filling.
7. Heat about 2 tbs. olive oil in a medium skillet over medium heat. Boil the pierogies in batches (I did about 5 at a time), for about 5 minutes each, then transfer to the heated skillet. Cook until browned, about 3-5 minutes. Serve with applesauce, if desired, and enjoy!