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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.

Potato Pumpkin Pierogie Recipe

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!

*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.

This is what I wrote about this recipe in 2013:

It is primarily 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 that 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 were a particularly physically and painstaking process to prepare. I poured my person into the production and these 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
1/2 cup ricotta cheese
1/2 cup Greek yogurt
1 medium red onion, chopped and sauteed
2 cloves garlic, minced
1 tablespoon of butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 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
1/3 cup hot water

To finish:
1 stick of butter, melted
1/2 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 a 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 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.

Potato Pumpkin Pierogie Recipe

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 🙂

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Kudos Kitchen by Renee – BRINGING YOU EASY, ECONOMICAL, AND DELICIOUS DISHES TO FEED YOUR LOVED ONES!

Until we eat again, I hope you have a delicious day!

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The Wimpy Vegetarian

Sunday 6th of October 2013

What a great take on a pierogie!! And what a perfect way to use pumpkin. GREAT pick.

Melissa

Tuesday 1st of October 2013

Homemade pierogi are the best! What a delicious fall-like variation of a typical potato pierogi. Great pick this month! :)

Dorothy at Shockingly Delicious

Monday 30th of September 2013

Perfectly proportioned, plump pierogies -- prime for pricipal meal, prom or picnic!

Renee Goerger

Monday 30th of September 2013

Priceless Dorothy! You're the only person who professed to ponder this post. I aPPreciate that :)

Tara

Monday 30th of September 2013

These look absolutely amazing! I must definitely try them!

Sarah E.

Monday 30th of September 2013

I've never had pierogies but I have heard they are amazing. Pumpkin is so good in savory dishes too! Happy Reveal Day :)

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