A delicious recipe for Ham & Pickled Apple Pierogies incorporating ingredients like flour, eggs, and russet potatoes. The recipe involves baking, pickling, and searing the pierogies to create a flavorful dish.
1: Bake the potatoes in a 400F oven for 1 hour, rotating the potatoes halfway through the baking process.
2: In a pot combine white wine vinegar, salt, sugar, fennel seeds, and bay leaf. Bring to a simmer until the sugar has dissolved. Remove from heat and add cold water.
3: Julienne the apples and place them into a container.
4: Strain the pickling liquid into the apples, cover with plastic wrap, and set aside.
5: In a KitchenAid bowl, whisk together eggs and water.
6: Add flour and salt. Knead the dough using the hook attachment for 6-7 minutes.
7: Cover the dough with plastic wrap and let rest for 45-60 minutes.
8: Once the potatoes are cooked, pass them through a ricer, and mix in diced ham and pickled apples (squeeze out some pickling liquid first). Set aside the filling.
9: Cut the pierogi dough into 3 pieces, covering 2 pieces with plastic wrap to prevent drying.
10: Using the KitchenAid pasta attachment, roll the dough out to the #6 size (flour the surface as needed).
11: Cut out rounds using a cookie cutter and scoop in the potato filling (about 1.5 tablespoons).
12: Fold the dough in half and pinch the ends (brush with water if needed for sealing).
13: In a pot of salted simmering water, cook the pierogies until they float, then toss them in olive oil.
14: In a preheated non-stick pan, add vegetable oil and sear both sides of the pierogies on medium heat for 1-2 minutes or until golden brown.
15: Serve with sour cream, bacon bits, and scallions.
