Pumpkin Potato Perogies

This recipe turned out to be one of my family’s fall favorites. impress your friends and family with this unique and delicious autumn meal. It takes some planning, but with that, you can do it!

If you don’t know what a Perogie is, they are much like a Ravioli, but with no egg in the dough and usually contains potato. Perogies originate from Poland and Ravioli from Italy. Perogies traditionally are served with cabbage or sauerkraut, but hey, there are no rules here. Call them a ravioli and put what ever the heck you want in them. You are the boss of your kitchen 😉

  • One Perogie Dough recipe
  • Sauce, recipe at bottom (optional)
  • 1 cup Ricotta cheese (Recipe if vegan)
  • 8oz/1 cup cooked potato (about 1 large or 2 small)
  • 8oz/1 cup pureed pumpkin
  • 1/2 tsp dried sage
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Salt and pepper to taste
  • Juice of 1/2 lemon (Not if using Vegan ricotta cheese recipe)

Preparation is key. If you are vegan, you will want to either make this recipe or find a suitable Ricotta cheese. But I highly recommend you take the extra time to make this, you will be so glad you did.

Next you will want to prepare the filling. Start by baking, steaming, boiling or using your Instapot to cook your potatoes. Once cook, let them cool slightly to handle. Peel the potatoes and place them in a large bowl. Mash them. (Mashing works better when Potatoes are hot.) Add pumpkin to the potatoes and all seasonings. *Note If you are using store bought Ricotta cheese, add the juice of 1/2 a lemon here. Stir just to combine. Fold in Ricotta cheese and set aside or place in refrigerator if using later.

Then comes the dough. I tried so many different recipes but found this traditional recipe the best of all.

I use my stand mixer to make the dough. After it has rested for about 10 minutes, roll it out on a floured surface so dough is between 1/8 to 1/4 inch in thickness. Too thin and dough will rip while folding. Thicker dough helps them keep their shape while handling and cooking.

After the dough is rolled out, use a 2 – 2 1/2″ round cookie cutter. You can use a 3″ if that’s all you have, they make a larger Perogie and serving size is reduced. Once you have the circles cut, peel away extra dough. (Be careful not to stretch the dough of the circles) Using a teaspoon, (Not the measuring spoon) Put a scoop of filling on one just about in the middle, but closer to one side. Now fold it in half and press edges together.

If your filling squishes out of the edges, you can reduce the amount of filling for all additional Perogies. (I use a small scoop) Once they are filled and pressed together. go around the out sides with a fork. (This is optional, but ensures Perogies are sealed and it’s attractive!) Place the Perogies on a floured surface or baking sheet as you go (this action stops them from sticking)

Continue till all additional dough is used.

Fill a large pot of water and bring to a boil. Once it is boiling, turn it down a bit so the boil is not rapid, more of a slow boil (We don’t want to knock the stuffing out of our Perogies! :P) Carefully add 4 to 5 Perogies. They are done when they float to the top. Scoop out Perogies with slotted spoon and let dry a little on a towel lined baking sheet. At this point, if you are saving Perogies for later that day or the next, coat each one with oil to ensure they won’t stick and refrigerate till ready to use. If not let’s get frying! You can use a skillet to fry them or use a dutch oven to deep fry. I have done both and like them both, but for this post we are deep frying them. To fry in a skillet directions will be at bottom of this post. If you are using a deep fryer, disregard the following information. Fill a dutch oven about 1/3 full with oil of choice. (I like and use peanut oil.) Heat oil on med to med high heat. Don’t over heat it. You can test the oil by holding a piece of dough and barley dipping it into the oil. if it starts to bubble, the oil is ready.

Frying Perogies

Place 4 to 5 Perogies at a time in oil. Be careful not to get burned, oil will be hot and may splash. Cook for about 2 minutes and using a slotted spoon turn. (You may need the help of an additional utensil to help with this.) Cook on second side for another 2 minutes. If the Perogies are turning dark brown, your oil is a little hot. Take out Perogies with slotted spoon and place on paper towel lined baking sheet to drain away excess oil. When the desired amount of Perogies have been cooked, turn off heat.

You can serve as is, sprinkled with cheese or make a sage lemon or a black pepper sauce. You can find the basics for the sauces here. I like to serve mine with a complimentary side of fall vegetables like fried cabbage or braised carrots. I hope you all enjoy making and eating this recipe as much as we do! Let’s get cooking!

Plate of Perogies with Carrots and apple slices.

*To fry: You can use any non stick skillet you want, but I like a heavy cast Iron skillet. Put enough oil in fry pan so the Perogies don’t stick. Turn after 2 minutes and cook on other side for an additional 2 minutes. Place on paper towels to drain.

Perogie filling recipe: ©Copyright, All Rights Reserved Sources for other recipes: Simple Veganista, Everyday Delisious

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