Pumpkin Pierogi (Savory and Sweet Filling)
Servings: 76 small pierogi
Ingredients
For the pierogi dough (for about 78 pierogi):
- 4 cups (500g) all-purpose flour spoon and leveled, not scooped
- 2 teaspoons salt
- 1 cup + 2.5 Tbsp (280g) water
- 3 tablespoons (43g) butter or vegetable oil
For the savory pumpkin filling (makes about 32 small pierogi):
- 1 cup (250g) pumpkin puree well-drained
- ½ cup (65g) crumbled farmer’s cheese or well-drained ricotta
- 1/3 cup (25g) grated parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ tablespoon finely chopped thyme leaves or sage
- Salt and pepper to taste
To serve with savory pumpkin pierogi:
- Guanciale or thick-cut bacon
- Thyme or sage leaves
For the sweet pumpkin filling (makes about 44 pierogi):
- 1 cup (250g) pumpkin puree well-drained
- 1 cup (130g) crumbled farmer’s cheese or well-drained ricotta
- 3 tablespoons brown sugar or to your taste
- ½ teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1 teaspoon vanilla extract
To serve with sweet pumpkin pierogi:
- Caramelized pecans or walnuts
- Butter with brown sugar and cinnamon
- Sweetened sour cream
- Caramel sauce
Instructions
Make the dough:
- In a large mixing bowl, stir together the flour and salt.
- In a small pot, add the butter (cut into small cubes) and water. Heat until the butter is melted and the water is very warm and just starts to move and steam (stir only at the beginning to help melt the butter, then watch for the water to start moving). The water should not be boiling or cold — the ideal temperature is 176–185°F (80–85°C).
- Pour the hot water with butter into the bowl with the flour and mix with a wooden spoon until roughly combined.
- Knead the dough by hand or in a stand mixer with a dough hook until very soft and smooth — about 10–15 minutes by hand or 5–10 minutes with a mixer. If you weigh the ingredients, the dough should turn out perfectly. But, if it’s too dry, add a bit of water; if it’s too wet, add a little flour. If the dough forms a ball and is relatively smooth but still tough, continue kneading until it becomes soft and elastic. After resting, the dough will become even softer.
- Wrap in plastic wrap and let rest for at least 30 minutes.
Make the filling:
- To make each type of filling, simply mash all the ingredients in a medium bowl with a fork until combined (or use a spoon if using ricotta). See the notes below.
- Prepare the pumpkin purée for the filling: Make homemade pumpkin purée: I recommend using homemade pumpkin purée — it tastes much better than canned and is easy to make. Bake a sweet pumpkin or butternut squash at 400°F (200°C) until soft. The baking time depends on how you cut it: halves or quarters take longer; smaller chunks bake faster. Purée with a mixer. (It stores and freezes well if you have leftovers.)
- Thicken pumpkin purée: Depending on the pumpkin/butternut squash, or even canned purée, it may be too runny. You don’t want it too runny or it will be difficult to fill the pierogi. Cook it over low/medium heat, stirring from time to time, until thickened. When you scoop it with a spoon, you should have a heaped tablespoon of purée that holds its shape and doesn’t run.
- Note about the cheese: I love using farmer’s cheese (Polish “twaróg”), a crumbly fresh white cheese. Its natural tang contrasts perfectly with sweet pumpkin purée. Ricotta is milder and more neutral in flavor, so it’s my second choice when I can’t find farmer’s cheese. If using farmer’s cheese, you’re good to go; if using ricotta, I recommend draining excess moisture (optional but helpful for a thick filling and more concentrated flavor). To drain ricotta: spread it on a plate and press thick paper towels over it to absorb moisture; repeat a couple of times.
- Amount of filling: For the full amount of dough, I used all of the savory and sweet fillings — a little less than half of the savory and a little more than half of the sweet. If making only the sweet filling, double its ingredients; if making only the savory filling, triple its ingredients.
Rolling out, stuffing, and shaping the pierogi:
- Divide the dough into 2 parts.
- On a lightly floured surface, roll out the first piece thinly to a thickness of about 2 mm (between 1/16 and 1/8 inch).
- Use a cup or a pierogi/pastry cutter to cut out rounds. Place a heaped teaspoon of your chosen filling on each round. Fold the dough over the filling to create a half-moon shape. Press the edges together, sealing and crimping with your fingers. Do not leave any gaps or the pierogi may open during cooking. Try not to get any filling between the seams.
- Gather the scraps, cover with plastic wrap, and set aside. (If the dough is hard to roll out, let it rest for 5–10 minutes, or use a pasta roller.)
- Place the pierogi apart on a towel lightly sprinkled with flour and cover loosely with a kitchen cloth so they don’t dry out.
- Repeat with the remaining dough and filling.
Cook the pierogi:
- Bring a large pot of salted water to a boil.
- Cook the pierogi in batches (for a 21 cm / 8-inch pot, I cook about 10–12 at a time). When they float to the surface, cook for 1–3 minutes (depending on dough thickness), then remove with a slotted spoon.
- Drain well and transfer to a plate.
Serve:
- I like to serve savory pumpkin pierogi with crispy pan-fried guanciale (start in a cold pan to render the fat, then cook until crispy; remove from the pan, add a little butter and lots of thyme leaves) or thick-cut bacon.
- Sweet pumpkin pierogi are great with caramel sauce or caramelized walnuts/pecans (briefly cook the nuts in a small pan with brown sugar until coated), or simply drizzle with melted butter flavored with cinnamon, vanilla, and brown sugar. Sweetened sour cream (with a little powdered sugar) is another great option.
- Enjoy!
Notes
Measuring flour: I use the spoon-and-level method (1 cup = 125g). Fluff the flour, spoon it into your cup, then level it with a knife. A digital scale will give the best and most consistent results.