Pumpkin Pierogies with Brown Butter Sauce are savory and delicious Polish-American appetizers with a nutty butter sauce.
Pumpkin Pierogies with Brown Butter Sauce
Sue Lau | Palatable Pastime
It has been such a great week sharing pumpkin recipes with you! And it ends on a sad note as some of our bloggers in this group have to endure the rage of Hurricane Matthew. As I post this it is pounding the Space Coast of Florida where I used to live. And I think of the people that are down there and hope the damage is as minimal as can be hoped for, with everyone staying safely out of harm’s way.
Besides my friends to the southeast, thinking of pierogies always makes me think of friends to the far northwest, in the Okanagan Valley of BC Canada where my friend Bergy lives, who has a fondness for pierogies that might exceed mine if that is possible. We also share a fondness for sauerkraut among other things.
Pierogies also remind me of the many trips to Findlay Market in Cincinnati during the autumn when occasionally vendors have sold pierogies warm. Squash being one of my favorite flavors, be it pumpkin or butternut. I might even pass up an Eli’s BBQ sandwich for a pierogie, and that is a very tall order.
And making these at home is fun, if not a tiny bit tedious. But not all that difficult. My dumplings and meat pies have the air of a maker with clumsy fingers, so don’t look for perfect folds. But you don’t need to be a perfectionist with all that, and with a little patience, a platter of pierogies can be yours. With small families such as mine, the extra pierogies can be frozen and reheated later, which is something no sane person would turn down in my kitchen. The brown butter sauce, however, is not to be saved. Not because of the butter, but because the sage gets nicely crispy like little potato chips. If you have leftovers, you will just have to fry more sage, because nobody, and I mean nobody, is going to be happy if they have to do without those. With autumn frost coming soon, it can be a good way to use up those humongous sage plants from the herb garden. Very quickly.
Let me know how you like these. And thanks for coming by all week to enjoy the recipes. Tomorrow I will be sharing a recipe for apple molasses (cider syrup) that Di Brown gave me the idea for last year. The stuff is like crack. I want to get that up for Palatable Pantry before I share some recipes using it. And while cider is readily available at the market. Sunday I will be sharing some crispy tortilla cookies in Halloween shapes for Sunday Supper’s Sleepover Party. And Monday starts a week of Choctoberfest complete with giveaways for prizes you can sign up for so don’t forget to stop by. Until then-
~Sue
Pumpkin Pierogies with Brown Butter Sauce
2-1/2 dozen pierogies
Filling Ingredients:
- 5 ounces soft goat cheese (chevre)
- 1 cup pumpkin puree
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sugar
- 1/4 teaspoon paprika
Dough Ingredients:
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3-1/2 cups all-purpose flour
Sauce:
- 1/2 cup unsalted butter
- salt (to taste)
- 1/4 cup fresh sage leaves
Accompaniments:
- 2 tablespoons butter
- caramelized onions- 1 large onion, thinly sliced
- applesauce
Method:
- Place ingredients for filling in a food processor and puree until smooth; set aside.
- Whisk together the eggs and sour cream; place in an electric mixer and add salt and baking powder; gradually add flour until mixture forms a ball.
- Turn dough out onto a floured surface and knead lightly; roll out dough to 1/8 inch thickness and cut into circles with a 4 inch round cutter.
- To each circle of dough, place 1-1/2 teaspoons of filling in the center, then pick it up and stretch the dough lightly at the edges to enlarge the circle, then wet the edges and pinch them together to form half moon shaped dumplings.
- Gently place dumplings into boiling salted water and cook for 4 minutes; remove with a slotted spoon and set aside. Repeat with all the dough.
- To make brown butter sauce, add butter to a small skillet and season to taste with salt (depends on if your butter was salted- mine was not) and add sage leaves.
- Cook butter, stirring constantly, over low heat until it becomes a brown nutty color; remove from heat.
- Heat butter in a large nonstick skillet and brown pierogies and place on serving platter; add onion to the remaining butter in the pan used for the browned pierogies (not the butter sauce) and cook until golden and caramelized.
- Serve pierogies with brown butter sauce and crispy sage leaves over, and caramelized onions and applesauce on the side.
From the kitchen of palatablepastime.com
Pumpkin Week
Blogger Friends Celebrating Pumpkin Recipes
check back every day for more recipes!
Monday
Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
Amish Pumpkin Roll from Palatable Pastime.
Double Pumpkin Gnocchi from Caroline’s Cooking.
Gigi’s Spiced Pumpkin Pecan Bread from Family Around The Table.
Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
Lisa’s Pumpkin Soup from Cooking With Carlee.
Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
Pecan Pumpkin Cobbler from Hezzi-D’s Books and Cooks.
Pumpkin Bread from The Freshman Cook.
Pumpkin Bread with Maple Glaze from Making Miracles.
Pumpkin Brulee Tart from The Redhead Baker.
Pumpkin Cookies with Butter Rum Icing from Grumpy’s Honeybunch.
Pumpkin Creme Brulee from Love and Confections.
Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
Pumpkin Laksa from Culinary Adventures with Camilla.
Pumpkin Milkshake from A Day in the Life on the Farm
Pumpkin Muffins from Cindy’s Recipes and Writings.
Pumpkin Pretzel Bites from A Kitchen Hoor’s Adventures.
Pumpkin Spice Affogato from The Bitter Side of Sweet.
Pumpkin Spice Granola from The Chef Next Door.
Spiced Pumpkin Cider from Gluten Free Crumbley
Tuesday
Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
Gluten Free Pumpkin Bread from Gluten Free Crumbley
Lula Na Morango from Culinary Adventures with Camilla
No-Churn Pumpkin Pie Ice Cream from Love and Confections
Old Fashioned Soft Pumpkin Cookies from Family Around The Table
Pumpkin Cinnamon Rolls from The Redhead Baker
Pumpkin Doughnut Holes from The Freshman Cook
Pumpkin Fudge from Palatable Pastime
Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
Pumpkin Ooey Gooey Cake from Cooking With Carlee
Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake
Wednesday
Autumn’s Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
Kadu Bouranee from Culinary Adventures with Camilla.
Maple Pumpkin Butter from Cooking With Carlee.
Pumpkin Bread Rolls from Making Miracles.
Pumpkin Cornbread from A Kitchen Hoor’s Adventures.
Pumpkin Crepes from The Redhead Baker.
Pumpkin Milkshake from Cindy’s Recipes and Writings.
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy’s Honeybunch.
Pumpkin Whoopie Pies from The Freshman Cook.
Slow Cooker Pumpkin Chili from Palatable Pastime.
Whipped Pumpkin Spice Honey Butter from Family Around The Table
Thursday
Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
No-Churn Pumpkin Spice Ice Cream from Love and Confections.
Pumpkin Coconut Curry with Chicken from Making Miracles.
Pumpkin Donuts from Palatable Pastime.
Pumpkin Empanadas from A Day in the Life on the Farm.
Pumpkin Magic Bars from Hezzi-D’s Books and Cooks.
Pumpkin Seed Brittle from Gluten Free Crumbley.
Sopa de Abobora from Culinary Adventures with Camilla.
Friday
Chocolate Chip and Pumpkin Empanadas from Caroline’s Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor’s Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Gluten Free Pumpkin Cornbread from Feeding Big
Pumpkin Hummus from The Freshman Cook
Pumpkin Madeleines from Family Around The Table
Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D’s Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
Thanks for Joining Us for Pumpkin Week!
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Chernika Oladi – Russian Blueberry Pancakes
Pork Chops in Sour Cherry Sauce
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What a delicious idea!
Your pierogi are lovely Sue. I know that the pumpkin filling was perfect.
Oh yum!! I wouldn’t have thought to do a pumpkin pierogi, but I love the idea! I haven’t made pierogi in a while, now I need to make a batch!
You are killing me with this recipe! I cannot wait to make these! Pierogies are like my favorite thing ever. I’m hoping I can convince my dad to make this recipe with me!
What are these “leftover pierogies” of which you speak? Haha, I’m one of a family of six, so growing up, it was always about fighting over who gets the last pierogie, and of course the pierogies were in butter and caramelized onions, all paired with kielbasa on the side.
These look amazing! I can’t eat milk products, so I’ll have to see what I can do to sub it, but I think this will be tonight’s project!!
Just made the filling – good flavor.
Glad you like it!