Crispy Ricotta Pierogi with Warm Apple-Cabbage Salad & Browned Butter

Crispy Ricotta Pierogi

with Warm Apple-Cabbage Salad & Browned Butter

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

With this dish, we’re welcoming in the season by preparing one of our favorite comfort foods—pierogi. The national dish of Poland, these stuffed dumplings have been enjoyed since the 13th Century. To save time without sacrificing flavor, we’re using pre-made dumpling wrappers and crimping the dough around a delicious filling of ricotta cheese and classic spices. Smothered in nutty browned butter and served with a warm salad of sweet apple, aromatic fennel and hearty cabbage, these crispy pierogi make for the perfect early-autumn dinner.
See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Crispy Ricotta Pierogi with Warm Apple-Cabbage Salad & Browned Butter
Title
  • 12 Dumpling Wrappers
  • 1 cup Part-Skim Ricotta Cheese
  • 1 Apple
  • 1 Baby Fennel Bulb
  • ¾ lb Cabbage
  • 2 Tbsps Butter
  • 2 Tbsps Champagne Vinegar
  • ⅓ cup Sour Cream
  • 2 tsps Pierogi Spice Blend (Poppy Seeds, White Granulated Sugar, Ground Nutmeg & Whole Dried Caraway Seeds)
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the dumpling wrappers from their package and stack on a plate; cover with a damp paper towel. Pick off and reserve some of the fennel fronds (the green, thread-like tops of the plant); cut off and discard the fennel stems. Trim off and discard the root end of the fennel bulb; thinly slice. Core the cabbage and thinly slice. Core the apple and cut into matchsticks; place in a bowl and toss with the vinegar.

2 Form the pierogi:

To make the filling, in a medium bowl, combine the cheese and half the spice blend; season with salt and pepper to taste. Fill a small bowl with lukewarm water. Lay the dumpling wrappers on a clean, dry work surface. Spoon about 1 tablespoon of the filling into the center of each dumpling wrapper. Using your fingers, lightly moisten the edges of the wrappers with water; carefully fold the wrappers in half over the filling. Using a fork, press down on the edges down to crimp and seal the pierogi. Transfer to a plate and cover with a damp paper towel.

Form the pierogi:
Start the vegetables:
3 Start the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fennel and cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and fragrant.

4 Finish the vegetables:

Add the apple, remaining spice blend and 2 tablespoons of water to the pan of vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the cabbage has wilted; season with salt and pepper to taste. Transfer to a large bowl and set aside in a warm place. Wipe out the pan.

Finish the vegetables:
Cook the pierogi & brown the butter:
5 Cook the pierogi & brown the butter:

In the pan used to cook the vegetables, heat a thin layer of oil on medium-high until hot. Add the pierogi in a single, even layer. Cook 1 to 3 minutes on the first side, or until lightly browned. Flip and add the butter. Cook, occasionally spooning the butter over the pierogi, 1 to 3 minutes, or until the pierogi are golden brown and crispy and the butter is dark brown and fragrant. Remove from heat, reserving the browned butter in the pan.

6 Plate your dish:

Divide the pierogi between 2 plates. Top with the finished vegetables and a few spoonfuls of the browned butter from the pan. Garnish with the fennel fronds. Season the sour cream with salt and pepper to taste and serve on the side for dipping. Enjoy!

Plate your dish:
Browse Steps
1 of 6