AppleSage Perogies

AppleSage Perogies (pirogies/pierogies) – can’t you just taste fall!? It’s a coming. Happy Friday, all! Just dicing up freshly picked apples, heating up some plant-based butter, and tossing in a few perogies to kickoff the weekend festivities. Ahh, and that buttery crunch. Yum. Cabbage seems to be finding its way into a few of my recipes lately – sneaky, sneaky. BUT that colour though! Thought my perogies could use a simple maple/lemon sautéed slaw. Apples & cabbage go together like…

AppleSage Perogies
Prep Time
1 hr
Cook Time
25 mins
Resting Time
4 hrs
Total Time
1 hr 25 mins

Not your average perogies! The filling is still potato based, but with the addition of some fresh apple. Boiled, then pan fried the flax crust gets super crunchy while the filling remains light and fluffy. 

Course: appetizer, side dish, main
Cuisine: plant based
Keyword: perogies, pirogies, pierogies
Servings: 24 perogies
Author: thecrimsonsink
Pierogi Dough
  • 3 cups type 00 flour
  • 1/2 cup ground flaxseed
  • 1 cup warm water
  • 3/4 tsp sea salt
  • 2&1/2 tbsp plant-based butter, melted
  • olive oil
Pierogi Filling
  • 3 large russet potatoes - peeled & cut into 8ths
  • 3 med. (2cups) firm apples - peeled, cored, & cute into 8ths
  • 2 large shallots, minced
  • 1 garlic clove, minced
  • 5 fresh sage leaves - gently rubbed
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tsp sea salt
AppleCabbage Sautéed Slaw
  • 1 cup purple cabbage, sliced
  • 3/4 cup apple (firm), sliced
  • 1 tbsp plant-based butter
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • sea salt + pepper
Pierogi Dough
  1. Add the warm water, sea salt, and melted butter to a bowl. Stir until the sea salt dissolves. Set aside.

  2. In a standing mixer, add the flour and flaxseed. Mix a couple times on low. Still on low, slowly drizzle in the warm water mixture. Continue mixing on low for another 6-8mins until the dough forms a ball. If a ball is not forming, add more flour little by little, allowing time in-between for mixing until a ball does form. Turn the mixer off.

  3. Place the ball of dough into a small bowl or container and coat the outside of the dough with a little olive oil. Cover with a lid or plastic wrap and refrigerate *overnight if possible, or for at least 2-4hrs.

  4. Remove the dough from the fridge and divide it into two. Place the other half back in the fridge until ready to use. Find a large clean space on the counter where you can roll out the dough. Drizzle about 1/2tbsp olive oil onto the counter and smooth around with your hands. Take the dough, place it on the oiled surface, and roll it out to about 3-4mm thick - the dough will be stretchy so don't be afraid to give it a good roll.

  5. Find a cup or tool in the kitchen that will cut circles in the dough approx. 4inches across. Cut circles as close together as possible without overlapping - once the dough has the oil on it, it can be difficult to re-roll again after. If you aren't sure if the cup/tool made a clean cut, use a sharp knife and run it along the edges.

  6. Pull up any dough between the cut 4inch circles. Place 1-1&1/2tbsp of the pierogi filling in the centre of the dough circles. *Be sure to keep the filling in the centre area and away from the edges about 1cm. The dough won't stick shut if filling gets in the way. Start at one end, using your thumbs to roll the dough up and over the top of the filling, while your index fingers help hold the filling in place. A little stretching is fine. Gently pinch closed the pierogi from open end to end. Once the pierogi is securely 'closed' (watch for air pockets), feel free to mold the pierogi how you wish - I curl in the ends slightly.

  7. Cooking...bring a pot of water to boil. Toss in the amount of perogies you wish to cook. Gently stir just to ensure the perogies don't stick to the pot. Once the perogies are all floating, drain off the water.

  8. Heat a skillet over med. heat. Add 1-2tbsp plant based butter (amount depends on number of pirogies). Once the butter is melted & sizzling, toss in the perogies. Allow them to 'fry' until the one side becomes golden brown, then flip. If there are hotter spots in the pan, just rotate the perogies around so things even out. Once both sides are browned, removed from heat and serve.

Pierogi Filling
  1. Fill a large pot with water. Bring to boil and add the potatoes. Boil for 10mins, and then toss in the apple. Boil for another 5mins. Remove from heat & drain. Set aside.

  2. In a pan over med./low heat, add the olive oil, shallots, garlic, and sage leaves. Stir. Sauté until the shallot is tender and fragrant (about 5-7mins). Remove from heat. Carefully remove the sage leaves.

  3. Add the cooked potato and apple to a large bowl. Mash until smooth or desired consistency. Pour in the sautéed shallots and garlic. Add the nutritional yeast and sea salt. Fold until well combined. Set aside until ready to use or refrigerate. 

AppleCabbage Saute Slaw
  1. Heat a skillet over med./low heat. Add the butter. Once melted, toss in the sliced cabbage and apple. Carefully toss a couple times to coat. Add the lemon juice and maple syrup. Toss. Cook for about 3-5mins and remove from heat. Sprinkle with sea salt + pepper to taste. Serve.
Recipe Notes

~ There is 2x the amount of filling to dough in this recipe, so if you wanted to make a double batch of dough, go for it! Or, you can eat as is (mashed apple potatoes) and add a little melted butter.
~Perogies freeze well. Place in airtight bag or container. 
~ If you want to take a healthy root rather than frying the perogies, they bake up really well. Preheat the oven to 425*F - rack in the middle. Line a baking sheet with parchment paper and place the perogies on, spaced apart. Bake for 10mins, and then flip and bake for another 5mins, or until golden brown. Remove & enjoy.

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