Pumpkin Pierogis
Great for your Thanksgiving buffet! They can be vegan as well as vegetarian.
Servings: 12 Pierogis
Ingredients
Pierogi filling
- 1 Sweet potato, large
- 1 15 oz can 100% Pure Pumpkin
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/2 tsp Salt
- 1 tbsp Dark brown sugar
Pierogi dough and assembly
- 1 cup Flour
- 1/2 cup Warm water
- 1/4 tsp Salt
For finish
- 2+ tbsp Butter
Instructions
Pierogi dough
- Prepare the dough: Mix the three ingredients together and let rest for 10 minutes on a warm spot and cover with a damp towel.
- Roll the dough and cut into circles with a pierogi cutter, cookie cutter or 3" sharpe-edged glass.
Pumpkin filling
- Peel sweet potato and chop into quarters. Boil sweet potato in slightly salted water until tender.
- 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.
Assembling and cooking
- Fill your largest pot with water and add 1/4-1/2 teaspoon salt. Bring to a boil
- Fill each pierogi with a spoonful of the filling. Don't overfill. 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.
- Roll the hot pierogis in butter, or fry them in butter (or margarine) and serve hot.