Dyniowe Pierogi z Serem (Pumpkin and Cheese Pierogi)
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Did you know?
Pumpkin has been a staple in Polish autumn feasts for centuries, and the first written record of pierogi dates back to the 13th‑century court of King Casimir III.
Method
Combine wheat flour, egg (or flax egg), salt, and water in a bowl; knead until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Steam or boil the pumpkin until tender, then mash and blend with farmer's cheese, butter, and sugar; season with a pinch of salt.
Roll the rested dough on a lightly floured surface to about 2 mm thickness and cut out 7‑cm circles.
Place a teaspoon of the pumpkin‑cheese filling on each circle, fold over, and seal the edges firmly by pinching.
Boil a large pot of salted water; drop the pierogi in batches and cook until they rise to the surface, about 3‑4 minutes.
Optional: briefly pan‑fry the boiled pierogi in a little butter for a golden crust.
Serve hot, topped with a dollop of sour cream.
Nutrition per serving
Approximate values, not medical advice.
