Pumpkin Pierogis with Toasted Walnut Maple Cream Sauce
If you are looking for that unique and tasty meal for your next dinner then this is the recipe for you. Being homemade pierogi is going to take you a little more time then your average 30 minute meal but it is worth it, trust me!
This recipe makes much more pierogi then you probably can eat in one meal so you can save them. Before cooking them up, line the pockets of heaven on a clean baking sheet and set them in the freezer for about 1-2 hours. Once they are frozen, take them off and place them in a sealable freezer bag for easier storage. Freezing them single will help them not get stuck together or deformed and possible break open, losing all your filling.
You now might be thinking, “arg, making my own pierogi dough?” Yes, it is actually very easy and takes very little ingredients to make. In fact pierogi dough is the same as dough for dumplings and potstickers. I actually didn’t realize that until I started collecting recipes for all three types. I use a kitchen aid mixer pasta roller attachment to roll out the dough but you can go old fashion and roll it with a rolling pin. The attachment just helps me on time and saves valuable counter space because lets face it, this homesteader always has multiple projects going on at one time.
This recipe also goes great with homemade pumpkin ravioli or tortellini dough as well.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead. Please visit our disclaimer page for more information on our recipe sharing policies