These hearty, gluten-free pierogies are made with chickpea flour and filled with savory sauerkraut, offering a deliciously unique twist on the traditional pierogi. Paired with a warm, spiced applesauce, this dish brings a comforting balance of flavors that is perfect for any occasion. The chickpea flour dough adds a nutty depth while the sauerkraut and applesauce offer a delightful combination of savory and sweet.

Why You’ll Love This Recipe

Gluten-free and nutritious: Made with chickpea flour, these pierogies are perfect for gluten-sensitive diets.
Unique flavor combination: The sauerkraut and spiced applesauce create a savory-sweet contrast that’s both comforting and flavorful.
Satisfying and hearty: The pierogies are filling and hearty, making them ideal for a cozy dinner.
Easy to make: With straightforward ingredients and simple steps, this recipe is accessible even for beginner cooks.
Vegan-friendly: This recipe is completely plant-based and suitable for vegetarians and vegans.
Perfect for meal prep: These pierogies can be made ahead and stored, making them a great option for busy weeks.
Customizable: You can adjust the spices and filling to suit your preferences, whether you want it spicier or more savory.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pierogi dough:

1 1/2 cups chickpea flour
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon salt

For the filling:

1 cup sauerkraut, drained and finely chopped
1 small onion, finely chopped
1 tablespoon olive oil
Salt and pepper, to taste

For the spiced applesauce:

2 medium apples, peeled and chopped
1 tablespoon sugar (optional)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice
1/4 cup water

directions

Make the dough: In a mixing bowl, combine the chickpea flour, water, olive oil, and salt. Stir until the dough comes together. Knead for 3–4 minutes until smooth, adding more water if needed. Cover with a damp towel and let it rest for 20–30 minutes.
Prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5–7 minutes until softened and golden. Stir in the chopped sauerkraut and cook for another 5 minutes. Season with salt and pepper. Remove from heat and set aside to cool.
Make the applesauce: In a saucepan, combine the apples, sugar (if using), cinnamon, nutmeg, lemon juice, and water. Cook over medium heat for 10–15 minutes, or until the apples are tender and the sauce thickens slightly. Use a spoon or potato masher to mash the apples into a chunky sauce. Set aside.
Assemble the pierogies: Roll the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles of dough. Place a small spoonful of sauerkraut filling in the center of each circle. Fold the dough over the filling and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
Cook the pierogies: Bring a large pot of salted water to a boil. Gently drop the pierogies into the water and cook for 3–4 minutes, or until they float to the top. Use a slotted spoon to remove them from the water.
Serve: Place the pierogies on a serving plate and spoon the warm spiced applesauce over them. Garnish with fresh parsley and enjoy!

Servings and timing

Prep Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: Approximately 250 kcal per serving

Variations

Spicy Apple Sauce: Add a pinch of cayenne or chili flakes to the applesauce for a spicy contrast to the sweetness.
Herb-Infused: Add fresh thyme, dill, or rosemary to the sauerkraut filling for extra herbal notes.
Vegan Version: Ensure that the filling is completely plant-based by using a dairy-free butter alternative for cooking the onions.
Different Fillings: Experiment with other fillings like mashed potatoes, mushrooms, or spinach for a different flavor.
Apple Substitution: Use pears or quince for a different twist on the spiced applesauce.
Fried Pierogies: After boiling, fry the pierogies in a little oil or butter for a crispy exterior.
Sour Cream Topping: Serve with a dollop of dairy-free sour cream for extra creaminess.

storage/reheating

Storage:
Store leftover pierogies in an airtight container in the refrigerator for up to 3 days. Keep the applesauce separate from the pierogies to preserve their texture.

Freezing:
Freeze the unboiled pierogies on a baking sheet, then transfer them to a freezer-safe bag once frozen. Boil from frozen for 5–7 minutes or until they float to the surface.

Reheating:
Reheat the pierogies in a skillet with a little oil, or steam them gently to warm through. Reheat the applesauce in a saucepan or microwave.

FAQs

Can I use regular flour instead of chickpea flour?

Chickpea flour provides a unique texture, but you can substitute it with regular flour or gluten-free all-purpose flour if preferred, though the flavor and texture will differ.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 1 day. Let it come to room temperature before rolling out.

What kind of apples are best for the applesauce?

A tart apple like Granny Smith works best for a balanced spiced applesauce, but you can also use sweet apples like Fuji or Honeycrisp for a milder flavor.

Can I skip the spiced applesauce?

Yes, you can serve the pierogies without the applesauce or replace it with a savory sauce like mustard or a creamy dill sauce.

How do I prevent the pierogies from sticking together while boiling?

Make sure to stir the pierogies gently as they cook, and do not overcrowd the pot. Using plenty of salted water helps too.

Can I make the sauerkraut filling in advance?

Yes, you can prepare the sauerkraut filling ahead of time and store it in the refrigerator for up to 2 days.

Can I bake the pierogies instead of boiling them?

You can bake the pierogies at 375°F (190°C) for about 15-20 minutes for a slightly different texture, though boiling them is the traditional method.

How do I know when the pierogies are cooked?

Pierogies are done when they float to the top of the boiling water, which indicates they are fully cooked.

Can I use store-bought sauerkraut?

Yes, store-bought sauerkraut works just fine, but make sure to drain and finely chop it for the best texture in the filling.

How do I make the pierogies crispy?

After boiling, you can pan-fry the pierogies in a little butter or oil to get a crispy, golden crust.

Conclusion

Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce are a comforting and unique dish that brings together savory, sweet, and tangy flavors. The gluten-free chickpea flour pierogies, filled with sauerkraut and paired with a warm applesauce, create a satisfying and hearty meal. Whether you’re enjoying this dish for a cozy dinner or serving it at a gathering, it’s sure to be a hit!