0.3 cup strained chunky applesauce plus more for serving
1.3 cups chunky applesauce
5 slices bacon
8 ounces cremini mushrooms sliced
2 large eggs
2.5 cups flour for dusting all-purpose plus more
2 teaspoons thyme leaves fresh chopped
6 servings kosher salt
1 small onion chopped
2 teaspoons paprika
8 ounces sauerkraut rinsed
6 servings cup heavy whipping cream sour for serving
4 tablespoons butter unsalted
1 tablespoon vegetable oil
Equipment
bowl
frying pan
whisk
pot
plastic wrap
cookie cutter
slotted spoon
Directions
Whisk the applesauce, vegetable oil, 1/2 teaspoon salt, 1 egg and 1/2 cup warm water in a bowl.
Put the flour in another bowl and stir in the applesauce mixture. Turn the dough out onto a floured surface and knead until smooth, 1 to 2 minutes, dusting with flour as needed. Cover with plastic wrap and set aside, about 30 minutes.
Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat until crisp.
Transfer to a paper towellined plate.
Drain all but 2 tablespoons fat from the skillet.
Add the mushrooms, season with salt and cook over high heat, stirring until browned, about 4 minutes.
Add the onion and cook until soft, about 4 more minutes.
Stir in the sauerkraut, thyme, paprika, 1 cup applesauce and 1/2 cup water. Bring to a simmer, cover and cook until the mushrooms are tender, about 5 minutes, then uncover and cook until thickened, about 4 minutes. Chop the bacon and add to the skillet with the remaining 1/4 cup applesauce and salt to taste.
Make the pierogies: Bring a large pot of salted water to boil. Beat the remaining egg in a bowl with 1 tablespoon water.
Roll out half of the dough to less than 1/8 inch thick (keep the remaining dough covered with plastic wrap).
Cut into rounds using a 3 1/2-inch cookie cutter or a drinking glass. Top each round with 1 tablespoon of the mushroom filling, brush the edges with the beaten egg and fold in half; crimp with a fork to seal. Repeat with the remaining dough and filling.
Melt 4 tablespoons butter in a large skillet over medium-low heat. Boil the pierogies in batches until tender, about 5 minutes, then transfer to the skillet using a slotted spoon and toss with the butter until browned.
