Pumpkin filled pierogies 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-
Pumpkin Pierogies with Brown Butter Sauce
2-1/2 dozen pierogies
- 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
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3-1/2 cups all-purpose flour
- 1/2 cup unsalted butter
- salt (to taste)
- 1/4 cup fresh sage leaves
- 2 tablespoons butter
- caramelized onions- 1 large onion, thinly sliced
- 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
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Thanks for Joining Us for Pumpkin Week!
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