A seasonal take on Nana's Polish dumplings, these Pumpkin Walnut Sage Pierogi are extra delicious when paired with a brown butter cream sauce!
Course Main Course
Keyword pierogi recipe
Prep Time 1hour
Cook Time 30minutes
Chilling Time 30minutes
Total Time 2hours
Pumpkin Ricotta Filling
1teaspoonfresh sagefinely minced
Kosher saltto taste
2 3/4cupall-purpose flour
Sage Brown Butter Cream Sauce
1/4cupchicken brothor vegetable broth
Kosher saltto taste
Black pepperto taste
Pumpkin Ricotta Filling:
Combine all ingredients for filling and mix well. Cover and refrigerate until ready to use.
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.