Description
These Ricotta and Pumpkin Pierogi combine a tender, elastic dough enveloping a creamy pumpkin and ricotta filling, finished optionally with a rich brown butter sage sauce and crispy bacon. Perfect as a comforting appetizer or main dish, this recipe guides you through making homemade pierogi from scratch, boiling, and optionally pan-frying them to golden perfection for a delicious fall-inspired meal.
Ingredients
Dough
- 2 3/4 cups (350 grams) all purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 3/4 cup (180 ml) hot water (tap water is fine)
- 2 tablespoons (30 grams) unsalted butter, melted
Filling
- 1 cup (250 grams) pumpkin puree
- 3/4 cup (200 grams) whole milk ricotta cheese
- 1/3 cup (30 grams) parmesan cheese, grated
- 1 large egg, lightly beaten
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
For Cooking and Sauce
- 1-2 tablespoons unsalted butter (for pan-frying pierogi)
- 3 strips thick-cut bacon
- 4 tablespoons (55 grams) unsalted butter
- 5 sage leaves
Instructions
- Prepare the dough. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Add the hot water and melted butter, then mix on low speed until the dough comes together. Continue mixing for five minutes or until the dough is smooth and elastic.
- Rest the dough. Wrap the dough in plastic wrap or place in a covered bowl and let it rest at room temperature for 1 hour to relax the gluten, making it easier to roll out.
- Make the filling. While the dough rests, combine pumpkin puree, ricotta cheese, parmesan cheese, beaten egg, ground nutmeg, and salt in a large bowl. Mix well, then cover and refrigerate until ready to use.
- Roll and cut dough. Divide the dough in half. Lightly flour your work surface and roll one half out to approximately 1/8 inch (3 mm) thickness. Use a 3-inch (8 cm) round cutter to cut out circles for the pierogi.
- Fill and seal pierogi. Spoon about 1 heaping tablespoon of filling into the center of each dough circle. Fold the dough over to form a half-moon shape and pinch the edges firmly to seal. For a decorative touch, use a fork to press the edges around the pierogi. Repeat with remaining dough and filling, re-rolling scraps as needed.
- Boil the pierogi. Bring a large pot of salted water to a boil. Add pierogi in batches, being careful not to overcrowd the pot. When pierogi float to the surface, continue cooking for an additional 2 minutes to ensure they are cooked through. Remove with a slotted spoon and drain.
- Optional pan-fry for crispiness. Transfer boiled pierogi to a lightly greased or parchment-lined pan to cool slightly. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Add a batch of pierogi and cook for 2-3 minutes on each side until golden and crisp. Add more butter as needed and repeat with remaining pierogi.
- Prepare brown butter sage sauce. In a large skillet, cook bacon over medium heat until crispy. Remove bacon and drain on paper towels, then crumble it into small pieces.
- Make sage brown butter. Wipe out the skillet to remove excess grease, then melt 4 tablespoons of butter over medium heat. Add sage leaves and cook gently until butter turns brown, foamy, and fragrant, about 5 minutes. Be careful not to burn the butter.
- Serve. Plate the pierogi and drizzle the brown butter sage sauce over them. Sprinkle the crumbled bacon on top for added texture and flavor. Enjoy warm.
Notes
- The dough needs sufficient resting time to become elastic and easier to roll.
- Do not overcrowd the boiling water to prevent pierogi from sticking together.
- Pan-frying boiled pierogi is optional but adds a delightful crispy texture.
- Make sure to cook the brown butter until it’s a nutty brown color without burning to achieve the best flavor.
- Leftover pierogi can be frozen after boiling; reheat by pan-frying or gentle boiling.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Polish
