Description
This dish is everything you love about pierogies filled with all of the fall flavors you love even more like cinnamon, sage and of course pumpkin.
Ingredients
Scale
- Pumpkin Filling
- 1 cup canned pumpkin
- 2 tsp sage
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp Italian seasoning
- 1 tsp all spice
- 3 tbs maple syrup
- 1/2 tsp salt
- Dough
- 2 eggs
- 1/2 cup Greek yogurt (you can substitute sour cream)
- 3 tbs butter, melted
- 1 tsp salt
- 2 cups all purpose flour
- 1 tbs water
- Maple Bourbon Yogurt
- 1 cup yogurt
- 1 tbs maple syrup
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp salt
- 1 tsp bourbon (optional)
- Maple Bourbon Cream Sauce
- 1/2 white onion, chopped finely
- 3 cloves garlic, minced
- 2 tbs butter
- 2 tbs all purpose flour
- 2 cups non-dairy milk
- 3 tbs bourbon
- 2 tbs maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 tsp Italian seasoning
Instructions
- To make the dough, whisk one of the eggs, the yogurt, melted butter, and salt in a large bowl. Slowly add the flour into the wet ingredients a little at a time and gently stir. The dough will seem dry at the beginning but just be persistent and eventually it will take it’s shape. Once it starts to take shape, knead the dough by picking up pieces and kneading it back into the rest of the dough until it forms a ball. If you have a dough hook it is much easier to just use that. Let the dough rest for 15 minutes.
- While the dough is resting, make the pumpkin filling. Mix all the filling ingredients together in a medium bowl and set aside until you’re ready to fill the dough. When the dough is finished resting, lay it out on a well floured surface and cut it into quarters. Roll out the dough one quarter at at time until it’s thin. Using a 3 inch circle cookie cutter, or a pint glass if you don’t have one, cut out circles of dough. Continue until all the dough is gone.
- Scoop the filling into the dough, on tablespoon into each circle. Make an egg wash but whisking one egg and the tablespoon of water in a small bowl. Taking one dough circle at a time, swipe a small amount of the egg wash along one rim of the dough circle. Fold it into a halfmoon and firmly squeeze along the edges to seal it. Continue until you’ve made all the pierogies.
- Bring a large pot of water to a boil and boil the pierogies in the water until they begin to float. Once they float, boil them for 3 more minutes then remove from the boiling water. When they’re finishing boiling, pan fry with grilled onions and serve with one of the two sauces!
- To make our Yogurt Maple Dipping Sauce, whisk all the ingredients together. To make the Maple Bourbon Cream Sauce, start by sauteeing the onions and garlic in butter until the onions are translucent. Add in the nutmeg, salt, Italian seasoning, cinnamon and syrup and fully combine. Add in the flour and whisk for about 3 minutes. Pour in the bourbon and stir until the clumps come out and it becomes creamy. Slowly pour in the non-dairy milk and whisk until fully incorporated. The sauce will be a thick, gravy like sauce.