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Pumpkin Walnut Sage Pierogi

A seasonal take on Nana's Polish dumplings, these Pumpkin Walnut Sage Pierogi are extra delicious when paired with a brown butter cream sauce! 

Serves 4     adjust servings


    Pumpkin Ricotta Filling

    • 3/4 cup pumpkin puree
    • 1/3 cup ricotta cheese
    • 1/4 cup walnuts, finely chopped
    • 1 teaspoon fresh sage, finely minced
    • 1/2 teaspoon onion powder
    • Pinch nutmeg
    • Kosher salt, to taste

    Pierogi Dough

    • 1 cup sour cream
    • 1 egg
    • 2 3/4 cup all-purpose flour
    • 1 teaspoon kosher salt

    Sage Brown Butter Cream Sauce

    • 1/2 cup (1 stick) butter
    • 1 tablespoon fresh sage, chopped
    • 1 clove garlic, minced
    • 1/4 cup chicken or vegetable broth
    • 1/3 cup heavy cream
    • Kosher salt, to taste
    • Black pepper, to taste


    Pumpkin Ricotta Filling:

    Combine all ingredients for filling and mix well. Cover and refrigerate until ready to use.

    Pierogi Dough:

    In a bowl, whisk sour cream and egg together until well blended. Add flour and salt, kneading the mixture into a dough with your hands until the flour is incorporated. Cover bowl with plastic wrap and rest for at least 30 minutes in the refrigerator. 

    Divide dough in half, leaving half in the refrigerator and placing the other half on a lightly floured work surface. Using a lightly floured rolling pin, roll dough out to 1/4" - 1/8". 

    Use a large biscuit cutter or 3-inch round glass to cut dough circles. Flip the dough so the sticky part is facing up. Stretch the round slightly, then add about 2 teaspoons to 1 tablespoon of pumpkin filling to the center. Gently fold the dough over and press it closed with your fingers, then use the tines of a fork to secure the seal. Continue with remaining dough, place folded pierogi on a floured baking sheet.

    Bring a large pot with water and salt to a boil. Gently place 8-10 pierogi in the water at a time, boiling for about 3 minutes until they float to the top on their own. Remove pierogi to a colander and rinse with cold water, dry, and place on a plate. Repeat with the rest of the pierogi.

    In a large skillet set over medium-low heat, melt 3 tablespoons of butter. Add a single layer of pierogi and brown them, 2-3 minutes, on each side. Remove to a paper towel-lined plate. Carefully pour browned butter from skillet to a small saucepan, then wipe out skillet with paper towel. Repeat process with fresh butter for each batch, reserving browned butter each time.

    Sage Brown Butter Cream Sauce:

    Place the small saucepan with the reserved brown butter over medium-low heat, adding another 2 tablespoons of fresh butter and allowing it to melt together. When butter begins to foam, add sage and garlic and saute for about 1 minute. Carefully whisk in broth and cream and bring to a simmer for 2-3 minutes. Season to taste with salt & pepper. Serve over pierogi.


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