Footprints Plants® Edibles Recipes

Pumpkin Sage Pierogi

Serves 6-8

Growing up pierogi, Polish dumplings, were always a holiday treat, only served on Christmas Eve. As an adult, I discovered boxes of them in the frozen aisle, but they just didn't measure up. A few years ago my friend Nancy taught me this dough recipe and I was off to the races.

Now, savoring this guilty pleasure, I eat pierogi throughout the year. And, figuring I'm already breaking the rules, I shake up traditional potato and cheese or cabbage fillings with new seasonal treats.

Earthy sage is the perfect partner for rich pumpkin, grounding the flavor of these fall treats. Don't skimp on the butter and cider sauce!

Ingredients

Dough
  • 2 cups flour
  • 1 egg, lightly beaten
  • 1/3 - 1/2 cup water

 

Filling
  • 2 tbs butter
  • 2 tbs chopped Footprints Edibles Tricolor Sage
  • 2 cups cooked pumpkin
  • White pepper
  • Sherry vinegar

 

Sauce
  • 1/4 cup butter
  • 1/2 cup apple cider

 

Directions

Place the flour in a medium bowl and form a well in the center. Add the egg and 1/3 cup water, mix together. Add additional water by the tablespoonful as needed until there is no more dry flour and it comes together into a smooth dough.

Knead the ball of dough a few times and place it under a bowl to rest for 10-15 minutes.

The secret to great dough is feel. It should be tacky but not sticky when it comes together. The less you work it, the more tender it will be. This is one of those skills that just takes practice. The good news it that the results of each test will still be delicious!

 

Make the filling: Melt 2 tbs butter in a 10” skillet over medium-low heat. Cook until the milk solids turn light brown.

Add sage and cook until wilted, 30 seconds.

Add pumpkin and cook to dry out, about 3 minutes. Season to taste with salt, white pepper and a splash of Sherry vinegar. Take half of the dough and roll out to 1/8” thick. Cut into rounds with 4” biscuit cutter or drinking glass.

Fill each round with 1 tbs filling. Close with your fingers, pressing the edges together. Finally, seal the edge of the dough with the tines of a fork, being careful not to pierce the dumpling.

Repeat with the second half of the dough and filling.

Cook pierogi in boiling water for 3-5 minutes until they float.

 

Make the sauce: Melt butter in a 10" skillet over medium-low heat. Cook until the milk solids turn a rich, nutty brown. Add cider and cook until it reduces and thickens slightly. Whisk and serve over cooked pierogi.