Recipe: Apple and Onion Pierogies

I used frozen pierogies, but if you know how to make your own, please do!  Then tell me how.  They’re pasta shells stuffed with potatoes and sometimes onions or cheese- tasty eastern european ravioli, basically.



An onion

1.5 or 2 apples

If your pierogies are frozen, boil them until they float then transfer them to a big frying pan.  If they’re fresh, congratulations, now cook them until they’re almost done, then stick them in the frying pan.  Chop up the apples and onions to roughly similar size.  Dump them in the frying pan with the pierogies, add a little olive oil (or your favorite cooking oil) to the pan to lubricate things, then turn it on medium heat, toss the ingredients so the oil distributes evenly, and let it fry a bit. toss every 30s or so again, to let the pierogies brown, but not too much.  You’re done when the peirogies are looking pretty good to you.

Eyeball the amounts of onions and apples you put in with the pierogies.  I used big thin slices of both, which I think added a lot to the flavor and texture.


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