Pumpkin Pierogies with Brown Butter and Sage
Homemade pumpkin pierogies filled with a creamy pumpkin and potato filling, then pan-fried in nutty brown butter with crispy sage.
Equipment
- 3-inch round cutter
Ingredients
Pierogi Dough
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 200 ml Warm water
- 2 tablespoon Canola oil
Potato Pumpkin Filling
- 450 g Yellow flesh potatoes peeled and cubed
- ¼ cup Cream cheese room temperature
- 1 cup Cheddar cheese shredded
- ¾ cup Pumpkin puree
- 1 teaspoon Salt
- ¼ teaspoon Ground pepper
- ¼ teaspoon Ground nutmeg
To Finish and Serve
- ⅓ cup Butter
- 8 leaves Fresh sage
- ½ cup Sour Cream
Instructions
- Make the dough. Mix the flour and salt in a large bowl. Add the egg, warm water and oil, then stir until a shaggy dough forms. Knead for 5 minutes, until smooth. Cover and rest for 30 minutes.
- Cook the potatoes. Boil in salted water until tender, about 12–15 minutes. Drain well and return them to the warm pot for a minute to let excess moisture evaporate. Mash until smooth.
- Make the filling. Stir the pumpkin, cheddar, cream cheese, salt, pepper and nutmeg into the warm potatoes. Let the filling cool completely. It should be thick enough to hold its shape on a spoon.
- Shape the pierogies. Roll half the dough on a lightly floured surface to about ? inch (3 mm) thick. Cut into 3-inch (7.5 cm) circles. Place about 1 tablespoon of filling in the centre of each. Fold into half-moons and pinch the edges firmly closed. Repeat with the remaining dough and scraps.
- Cook. Boil the pierogies in batches in a large pot of gently simmering salted water. Once they float, cook for another 2 minutes, then lift out with a slotted spoon.
- Set aside and freeze. Reserve 12 boiled pierogies for pan-frying and serving. Arrange the remaining 24 on a parchment-lined baking sheet in a single layer without touching. Let them cool, pat away excess moisture, then freeze for 1–2 hours, until firm. Transfer to a freezer bag or airtight container and freeze for up to 3 months.
- Brown the butter and sage. Melt 2 tablespoons of butter in a large skillet over medium heat. Add 3–4 sage leaves and cook until crisp and the butter is golden brown and smells nutty. Transfer the sage leaves to a plate.
- Pan-fry the pierogies. Add the 12 reserved pierogies to the skillet and cook for 2–3 minutes per side, until lightly golden. Reduce the heat if the butter starts to darken too quickly.
- Serve. Plate the pierogies and spoon the brown butter over them. Top with fried onions, sour cream, crispy sage leaves and chopped chives.
Nutrition
Calories: 588kcalCarbohydrates: 65gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 98mgSodium: 1036mgPotassium: 515mgFiber: 4gSugar: 3gVitamin A: 5564IUVitamin C: 16mgCalcium: 198mgIron: 4mg
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