Polish Apple Cinnamon Pierogi
Polish apple cinnamon pierogi is one of the most popular variations of the classic sweet filled dumplings, often enjoyed in the autumn during apple season. Originally, pierogi were served as a main course, but the sweet versions are frequently enjoyed as a dessert. The combination of cinnamon and apple is a favorite among Polish home cooks, offering a warm and nostalgic flavor. As the dough cooks in the hot water, the kitchen fills with the sweet scent of apples and cinnamon – the scent that makes us feel at home. The secret to the recipe lies in the size of the apple pieces: if they are too large, they can easily tear the dough, so it's best to grate or dice them finely. Tip: You can drizzle the finished pierogi with a little melted butter before serving for an even richer experience.
Ingredients for this recipe
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Preparation Steps
1
Sift the all-purpose flour into a large bowl, add the salt, then crack in the egg. Slowly add the water, mixing until combined. Once the dough comes together, place it on a floured surface and knead for 8–10 minutes, until you have a smooth, elastic dough. TIP: If the dough is sticky, add a little flour; if it's too dry, add a few drops of water.
2
Cover the dough with a clean kitchen towel and let it rest at room temperature for 30 minutes. This will make it easier to roll and shape.
3
Peel the apples, then grate or dice them finely. In a bowl, combine the apples with the sugar and cinnamon. Let it stand for 10 minutes to release some juice. TIP: If it releases too much juice, squeeze it out slightly so the filling doesn't soak the dough.
4
Roll out the rested dough thinly, about 2 mm thick. Use a glass to cut out circles. Place a teaspoon of apple filling in the center of each circle.
5
Fold the dough circle in half and press the edges together with your fingertips or a fork. TIP: Moisten the edge of the dough slightly to ensure it doesn't come apart during cooking.
6
Bring a large pot of water to a boil, and lightly salt it. Cook the pierogi for 3–4 minutes, until they float to the top of the water, then for another 1–2 minutes. Remove with a slotted spoon.
7
Serve warm. Sprinkle with powdered sugar and serve with sour cream. TIP: You can also pan-fry the cooked pierogi in a little butter until lightly crispy for added texture.
