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
â…“ 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.
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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 🙂
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
The Wimpy Vegetarian says
What a great take on a pierogie!! And what a perfect way to use pumpkin. GREAT pick.
Melissa says
Homemade pierogi are the best! What a delicious fall-like variation of a typical potato pierogi. Great pick this month! 🙂
Sarah E. says
I've never had pierogies but I have heard they are amazing. Pumpkin is so good in savory dishes too! Happy Reveal Day 🙂
Dorothy at Shockingly Delicious says
Perfectly proportioned, plump pierogies -- prime for pricipal meal, prom or picnic!
Renee Goerger says
Priceless Dorothy! You're the only person who professed to ponder this post. I aPPreciate that 🙂
Tara says
These look absolutely amazing! I must definitely try them!
Lynn Huntley says
Wow~ What time do we eat:) Wonderful step by step directions. Great choice for Reveal Day~ Job well done~ Lynn @ Turnips 2 Tangerines
Jess @ Flying on Jess Fuel says
Oh my goodness do these sound amazing! My Polish grandma makes the best pierogis. I made them with her ONCE and they were SO much work... but I seriously might consider the work for a pumpkin version!
Erin @ The Spiffy Cookie says
What a great fall version of pierogies!
BurntApple says
Your recipe came out amazing! Pierogi from scratch? A for effort!! Loved surprising you this month, your recipe turned out amazing! It got rave reviews!!
Kirstin says
Glad you tried these. At first, I was like "I can't find my recipe that someone made", I saw yours but thought, I've made pierogis but not pumpkin ones so I didn't click it on, then finally did and wah-la! There it was. We love pierogis, I might have to try your version, though my daughter (who is the pierogi fanatic) may not like them so much. 🙂
Renee Goerger says
I realize that they're probably not traditional pierogi but I'm not a traditional cook 🙂 I'm glad I tried these too. Thanks for the starting point.
SallyBR says
Absolutely awesome! You did go the extra mile for this month's choice, what a wonderful recipe! I ve always wanted to try to make pierogi from scratch, but never did...
you are inspiring me!