Having drinks in the cockpit with friends we thought we knew, a “past life secret” slips out. Nancy and her mother had a pierogi business, Pirogi Priest, in her earlier days in Connecticut. They made each pierogi by hand to benefit a children’s charity started by a local Catholic priest, then sold their pierogis nationally. They have since sold the business….but not the recipes! Well, this Galley Pirate isn’t going to let that talent go to waste. So I served her another glass of wine and proceeded to talk her into making them for Galley Pirates. Given the time of year, she chose a Thanksgiving themed pierogi…Pumpkin and Sweet Potato Pierogis and anyone on board, vegan or not, will appreciate it!

Pumpkin & Sweet Potato Pierogis

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Pierogi filling

1 large sweet potato
1 15 oz. can 100% Pure Pumpkin
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon dark brown  sugar

Pierogi dough

1 cup flour
1/2 cup warm water
1/4 teaspoon salt

2 tablespoons butter for finish

Nancy was prepared. She made the dough and filling before heading to the boat. I don’t have photos of that part but the following instructions are very easy:

Prepare the dough: This is a very simple dough to make, requiring only flour, warm water and a pinch of salt, Mix the three ingredients together and let rest on a warm spot (setting on top of your galley stove with the oven turned on low usually is a great spot) and cover with a damp towel.

Peel sweet potato and chop into quarters. Boil sweet potato in slightly salted water until tender.

Meanwhile fill your largest pot with water and add 1/4-1/2 teaspoon salt. Set that on another burner and bring to a boil. (this may take a while but you don’t need it until all pierogis and made.) This is your pierogi boiling pot.

While dough rests, make the filling. Mash the cooked sweet potato in a large bowl. Add the pumpkin filling, all of the spices and brown sugar and mix well with a wooden spoon. Set aside while you roll out the dough.

Roll the dough and cut into circles with a pierogi cutter, cookie cutter or 3″ sharpe-edged glass.

Fill each pierogi with a spoonful of the filling. Don’t overfill. You’ll want to make sure it does not get in the way of sealing the pierogis tight. Nancy didn’t use egg wash or water to seal…she just pressed them tight. And she know what she’s doing. If you are having a hard time getting your pierogis to seal you can moisten the edges with a little water.

Once the water has come to a boil, gently slide the pirogies into the water.

Let them simmer for 3-5 minutes until they float to the surface. Remove to a platter with a slotted spoon.

Nancy’s preferred pierogi method is to roll the hot pierogis around in butter until it is all melted. I warmed up the pewter platter in the galley oven to help keep them warm. Some people like to fry their pierogis in butter which I think is equally fantastic! If you have vegans on board, skip the butter or roll in margarine or olive.

You can’t beat these fantastic sweet, savory, buttery bites.

Whatever you’re serving on your boat or in your home, have a fantastic 2019 Thanksgiving!! And let us know what YOU’RE cooking!