Scrapple Pierogi

Scrapple Pierogi

The Scrapple filling is the highlight of this 2019 fan favorite delectable dumpling!

Servings

4

Prep Time

10 min

Total Time

1 hour 40 min

Ingredients

2 large eggs (room-temperature, beaten)

1/2 teaspoon salt

1/3 cup water (or more as needed, lukewarm)

2 cups all-purpose flour (or more as needed)

12oz Rapa Scrapple

12oz Mashed potatoes

10oz sour cream

6oz sautéed diced onion

 

Directions

In a medium bowl, whisk together eggs, salt, and water. Add the flour all at once and mix until well moistened. Then knead the dough in the bowl until it is firm and well mixed. Cover with an overturned bowl or loosely with plastic wrap and let rest 10 minutes to 1 hour for the gluten you've developed in the mixing process to relax. This will make rolling much easier. Or you can wrap the dough in plastic, refrigerate it, and work with it another day.


Make sure you let it come to room temperature before you start to roll it, if using the dough immediately, divide it in half, wrap the other half in plastic and set it aside. Roll dough and cut into 4" circles.

Stuffing:

Brown onions then brown cubed RAPA Scrapple and mix with mashed potatoes. Stuff dough and fork the edges, boil for 4 minutes.


Plate and add sour cream and diced onions


 

Scrapple Pierogi

Ingredients

2 large eggs (room-temperature, beaten)

1/2 teaspoon salt

1/3 cup water (or more as needed, lukewarm)

2 cups all-purpose flour (or more as needed)

12oz Rapa Scrapple

12oz Mashed potatoes

10oz sour cream

6oz sautéed diced onion