Print

Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These hearty, gluten-free pierogies made with chickpea flour are stuffed with savory sauerkraut and served with a warm, spiced applesauce that perfectly balances the flavors for a comforting and unique dish.

Ingredients

Units Scale
  • 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

Instructions

  1. 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 to form a dough. Cover with a damp towel and set aside to rest for 20-30 minutes.
  2. 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, seasoning with salt and pepper to taste. Remove from heat and set aside to cool.
  3. Make the applesauce: In a saucepan, combine the chopped 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 mixture thickens slightly. Use a spoon or potato masher to mash the apples into a chunky sauce. Set aside.
  4. Assemble the pierogies: Roll out 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 the pierogi. Crimp the edges with a fork for a decorative look.
  5. 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 the pierogies from the water.
  6. Serve: Place the cooked pierogies on a serving plate and spoon the warm spiced applesauce over them. Garnish with fresh parsley and enjoy!

Notes

  • If you prefer a smoother applesauce, blend the mixture after cooking.
  • You can add a touch of sugar to the sauerkraut filling for a more balanced flavor.
  • For an extra savory touch, top the pierogies with sautéed onions or crispy bacon bits.

Nutrition

Find it online: https://yumfoodusa.com/sauerkraut-chickpea-flour-pierogies-with-spiced-applesauce/