Pork Pierogi with Crispy Crackling

PrepTime 10 Mins
Serves 4
Cook Time 20 Mins
Ingredients

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. 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. 2

    Add garlic and apple to frypan and cook for 5 minutes until apples are soft.

  3. 3

    Transfer to a large bowl. Add pork, sauerkraut, sour cream. Season with salt and pepper and mix well to combine.

  4. 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. 5

    Meanwhile, cook pierogis in salted boiling water for 3-4 minutes until they float to the surface.

  6. 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. 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.

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