Potato Pumpkin Pierogies

Potato Pumpkin Pierogies are a labor of love, but well worth the time and effort spent in the kitchen. You're going to love their texture and flavor.

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Perhaps you have a pure passion for palatable pumpkins or possibly you're a person who prefers a perfect pumpkin purely for pleasure?

Whatever your preference, pumpkins are particularly prolific and popular this time of year, and so are potato pumpkin pierogies!

This is what I wrote about this recipe in 2013:

It is primarily for that purpose I picked a pierogi recipe for this month's participation in The Secret Recipe Club. I'm pleased and proud to present my Potato Pumpkin Pierogi which was inspired by princess Kirstin of Loving Life. Plenty of polite pleasantries to you Kirstin!

Since I've always wanted to partake in pierogi preparation please pause while I present these that was a particularly physically and painstaking process to prepare. I poured my person into the production and this potato and pumpkin, plump and portly pasta packages are quite possibly the prettiest pierogies I'll ever-present in a post...perhaps. 🙂

My presentation photo is prepared with Parmesan and Polska kielbasa. Please, partake in the preview:

Please permit me to take a short P break while I post the reciPe:

POTATO PUMPKIN PIEROGIES      {PRINT THIS RECIPE}


For the filling:
1 cup prepared mashed potatoes (please prepare without milk or cream)
1 cup pure pumpkin puree
½ cup ricotta cheese
½ cup Greek yogurt
1 medium red onion, chopped and sauteed
2 cloves garlic, minced
1 tablespoon of butter, melted
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon freshly grated nutmeg

-Combine all the filling ingredients in a large bowl and set aside to cool.

For the dough:
2 cups all-purpose flour (more if needed, and for rolling)
4 egg yolks at room temperature
2  tablespoons Greek yogurt
1 teaspoon salt
⅓ cup hot water

To finish:
1 stick of butter, melted
½ cup shredded Parmesan cheese
Freshly grated nutmeg

-Combine all the dough ingredients in the bowl of a stand mixer.
-Using the dough hook, blend until the dough comes together into a smooth, semi-firm ball. *Note - if working on a particularly humid day, you may need to add additional flour if the dough seems too sticky.
-Allow the dough to rest, covered, for approximately 10 minutes.
-Divide the dough in half and, on a floured surface, roll half the dough to uniform thinness (1/16" is perfect).
-Cut 3" rounds with a biscuit cutter (or drinking glass).
-Put a scant amount of potato filling (less than 1 teaspoon) onto one side of the cut, round the dough piece, and fold the dough over the filling. Seal the edges firmly with your fingertips.
-Place the filled pierogies onto a parchment-lined baking sheet.
-Continue with all the remaining dough (you may have more filling than you need), making sure to re-roll the dough scraps.
-Bring a large stockpot of water to boil.
-Using a slotted spoon and working in batches, carefully drop 5-6 pierogies into the boiling water. They will sink to the bottom.
-Once the pierogies rise to the top of the boiling water, remove them with a slotted spoon and place them into a  prepared casserole dish.
-Pour the melted butter over the pierogies in the casserole dish and sprinkle evenly with the Parmesan cheese and some freshly grated nutmeg.
-Bake in a preheated 350-degree oven for 20 minutes and serve.

Thanks so much for taking the time to read my post and peruse my photos. I can officially say, now that I'm all P'd out, ...I'm pooped, but it's been a pleasure. Please come again 🙂

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