Ingredients
Dough
- 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)
Savory Filling
- 1 cup (250g) pumpkin puree (well-drained)
- ½ cup (65g) crumbled farmer’s cheese (or well-drained ricotta)
- ⅓ cup (25g) grated parmesan cheese
- ¼ teaspoon ground nutmeg
- ½ tablespoon finely chopped thyme leaves (or sage)
- Salt and pepper (to taste)
Sweet Filling
- 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
For Serving
- Guanciale or thick-cut bacon
- Thyme or sage leaves
- Caramelized pecans or walnuts
- Butter with brown sugar and cinnamon
- Sweetened sour cream
- Caramel sauce
Instructions
- Make the dough: In a large bowl, mix the flour and salt. Heat butter and water until the butter melts and water is warm (176–185°F/80–85°C). Pour the hot liquid into flour and stir until combined. Knead by hand or mixer until dough is soft and elastic (10-15 minutes by hand, 5-10 minutes with mixer). Adjust water or flour if needed. Wrap in plastic and rest for at least 30 minutes.
- Prepare fillings: Mash all ingredients for each filling in separate bowls until combined. Use homemade or well-drained pumpkin puree (thicken if needed). For ricotta, drain extra moisture for better texture. For full dough usage, portion slightly less than half of savory filling and more than half of sweet filling; adjust quantities if preparing only one filling.
- Roll and shape pierogi: Divide dough into two parts. On a floured surface, roll one piece thin (about 2mm). Cut rounds with a cup or a cutter. Place a heaped teaspoon of filling on each, fold into half-moons, and press edges to seal tightly. Avoid gaps or filling on seams. Cover shaped pierogi with a lightly floured towel or cloth to prevent drying. Rest dough scraps for re-rolling as needed.
- Cook pierogi: Bring salted water to a boil in a large pot. Cook pierogi in batches (10-12 at a time depending on pot size). When they float, continue boiling for 1-3 minutes based on dough thickness. Remove with slotted spoon and drain well.
- Serve savory pierogi: Fry guanciale or thick-cut bacon in a cold pan to render fat and crisp. Remove the meat, add butter and thyme or sage leaves to the pan, and warm briefly. Serve pierogi topped with crispy guanciale and infused butter.
- Serve sweet pierogi: Drizzle with caramel sauce or melted butter mixed with brown sugar, cinnamon, and vanilla. Add caramelized pecans or walnuts, and optionally sweetened sour cream to complement the flavors.
- Enjoy: Serve immediately and savor the comforting balance of pumpkin-infused fillings with complementary toppings.
Notes
- Homemade pumpkin puree is recommended for the best flavor; bake pumpkin or butternut squash at 400°F (200°C) until soft and puree.
- Thicken pumpkin puree over low-medium heat to ensure it holds shape inside pierogi.
- Farmer’s cheese offers a tangy contrast; ricotta can be used but drain excess moisture to prevent soggy filling.
- Dough consistency is key: it should be soft, elastic, and not dry or sticky.
- Pierogi can be stored refrigerated covered for a few hours before cooking or frozen for longer storage.
- Adjust spice levels in sweet filling to taste.
- Pan-frying cooked pierogi after boiling is optional for added texture.
- Prep Time: 45 minutes
- Cook Time: 32 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Polish
