Pumpkin Pierogi - Better Batter Gluten Free Flour

Pumpkin Pierogi

These pierogi are a sophisticated, ‘grown-up’ take on traditional Polish comfort food. The mellow winter squash is counterbalanced by warm undertones from spices and given a surprisingly delicious kick with the addition of fresh […]

pumpkinpierogi

These pierogi are a sophisticated, ‘grown-up’ take on traditional Polish comfort food. The mellow winter squash is counterbalanced by warm undertones from spices and given a surprisingly delicious kick with the addition of fresh sage. A perfect dish for autumn.


2 pounds potatoes
2 pounds pumpkin, butternut squash, or other winter squash
1 large carrots, minced
1 onion, minced
1 clove garlic, minced
1 tsp ground coriander
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
2 eggs

1 recipe prepared Basic Pasta for stuffed Pastas

Better Batter Gluten Free Flour, for rolling, as well as a 3 inch round cookie cutter

Water or egg white

Optional: butter for frying,1 bunch fresh sage

Instructions
Peel potatoes and squash and cube. Boil in just enough water to cover until soft, about 20-30 minutes. Remove from heat, drain, and mash.

Stir the carrots, onion, garlic, spices, and eggs and set aside to cool.

Split the pasta in half, and roll out one half at a time. Place the dough on a floured surface and sprinkle generously with flour. Roll out until the dough is 1/8-1/4 inch thick.Gently fold the dough in half to mark the center crease and unfold.

Using the cookie cutter, lightly mark circles on half the dough (do not cut through the dough! Working quickly coat the marked side of the dough with water or egg white and place a large teaspoon (up to a tablespoon) of filling in the center of each circle.

Fold the dough over and press lightly to seal around the pockets of filling.

Using the cookie cutter, cut out the circles of dough. Gather and reroll the scraps, continuing to mark and fill the dough as instructed.

Set aside to dry while you make the second half of the pasta.

Boil fresh water for the pasta (about a gallon for each two dozen).

Put the pierogi in the water and cook until they float, about 30 seconds.

Slice the sage leaves into thin julienne slices and quickly fry in the butter. Add the pierogi, fry in melted butter until lightly browned, then serve.

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