2 tbs olive oil
3 onions, finely diced
2 tsp brown sugar
2 cloves garlic, finely chopped
1 Granny Smith apple, peeled & finely diced
250g Riverview Farms Roast Pork, cut into small dice (crackling reserved, finely diced)
100g sauerkraut & its juice
¼ cup sour cream, plus extra to serve
50g unsalted butter
250g gyoza wrappers
4 sprigs fresh dill, fronds picked, to serve
- 1
Heat oil in a large frypan over medium-low heat. Add onions, sugar and a pinch of salt and cook for 10 minutes until caramelised and sweet. Transfer half the onions to a plate and reserve for serving.
- 2
Add garlic and apple to frypan and cook for 5 minutes until apples are soft.
- 3
Transfer to a large bowl. Add pork, sauerkraut, sour cream. Season with salt and pepper and mix well to combine.
- 4
To make pierogis, take a gyoza wrapper and fill one side of the wrapper with a tablespoon of filling. Use water to seal the wrapper into a halfmoon shape. Repeat with remaining filling and wrappers.
- 5
Meanwhile, cook pierogis in salted boiling water for 3-4 minutes until they float to the surface.
- 6
Heat butter in a large frypan over medium heat, add reserved caramelised onions and stir to combine. Add cooked pierogis and gently stir to coat for 1 minute, taking care not to break the pierogis.
- 7
To serve, place some pierogis onto plates and top with sour cream, dill, extra caramelised onions and sprinkle over crackling. Season with salt and pepper.
