Pumpkin Pierogies
User Reviews
5
-
Prep Time
1 hr
-
Cook Time
10 mins
-
Total Time
1 hr 10 mins
-
Servings
25 to 30 pierogies
-
Course
Main Course
-
Cuisine
American
Pumpkin Pierogies
Description
The Pumpkin Pierogies recipe creates a soft, pliable dough from flour, salt, melted butter, Greek yogurt, eggs, and canola oil that rests briefly before being rolled thin and cut into rounds. The filling blends pumpkin puree with ricotta cheese, Parmesan, freshly grated nutmeg, salt, and pepper, offering a delicate savory-sweet flavor profile characteristic of fall. Each dough round is filled with a small scoop of this mixture, sealed by brushing edges with water and folding over.
While the instructions provide for dough preparation and filling assembly, the cooking likely includes boiling the pierogies until they float and then pan-frying them in butter with sage to develop a browned, aromatic finish. The combination of creamy filling and tender dough with crisped edges creates a satisfying texture contrast.
These pumpkin pierogies are best served warm and may be accompanied by a dollop of plain or Greek yogurt or sour cream, enhancing their richness and balance.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoons unsalted butter melted
- 1 cup Greek yogurt or sour cream
- 1 egg large
- 1 egg large, yolk
- 1 tablespoon canola oil or vegetable oil
- 2/3 cup pumpkin puree
- ⅓ cup Parmesan Cheese plus more for serving, freshly grated
- ⅓ cup ricotta cheese
- salt kosher salt
- black pepper kosher salt
- ¼ teaspoon nutmeg freshly grated
- 6 tablespoons unsalted butter for browning
- 1 fresh sage about 12 to 15 leaves, handful
- yogurt or sour cream (optional for serving, plain, Greek
Instructions
- In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
- In another bowl, whisk together the pumpkin, ricotta cheese, parmesan cheese, a big pinch of salt and pepper and the nutmeg. If desired, you can blend this in the food processor too!
- Divide the pierogi dough in half. Roll one of the halves out until it’s very thin - about ⅛ of an inch. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
- Take about 1 to 2 teaspoons of filling and place it in the center of each dough round. Repeat with all dough rounds. Brush the edges of each piece of dough with water then fold it over and press it closed, creating the pierogi shape. If desired, you can use a fork to press the edges together.
- At this point you can freeze the pierogi or boil them.
- To freeze, place the pierogi on a baking sheet and freeze the sheet for 30 to 60 minutes. After that, remove the pierogies and place them in a resealable bag. They can be frozen for about 3 months!
- To cook right away or from the freezer, bring a pot of salted water to a boil. I cook about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float. Once they float, remove with a slotted spoon.
- To crisp the pierogi, heat a large skillet over medium heat and add the butter. Whisk and cook it for a few minutes until brown bits begin to appear, then toss in the sage. Add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. You may need to do this in batches. Serve immediately with the brown butter from the skillet and the crispy sage. Sprinkle with parmesan.
User Reviews
Overall Rating
5
You'll Also Love
