QiMeal
Pierogi z Dynią
Pierogi z Dynią · ready in 1 h 45 min · 4 servings · 839 kcal per serving · medium · 10 ingredients
These autumn pierogi pair sweet roasted pumpkin with tangy Polish white curd cheese in a tender milk dough, finished simply with butter.
- Prep
- 55 min
- Cook
- 50 min
- Total
- 1 h 45 min
- Serves
- 4
- kcal
- 839
- Difficulty
- medium
Ingredients · 4 servings
- 500 gWheat flour
- 2Egg yolk
- 250 mlMilk, warmed
- 800 gPumpkin, peeled and cut into chunks
- 300 gWhite curd cheese, crumbled
- 150 gOnion, finely diced
- 80 gButter, divided
- 16 gSalt, divided
- 2 gBlack pepper, freshly ground
- 4 gSugar
Equipment
oven, stovetop, kitchen scale, mixing bowl, baking tray, rolling pin, round cutter, large pot, frying pan, potato masher, slotted spoon, knife
Instructions
- Gather Equipment
Gather and weigh all ingredients; set out a bowl, tray, rolling pin, cutter, pot, pan, masher, and slotted spoon. · 10 min
What to look for: All ingredients are measured and tools are within reach.
- Roast Pumpkin
Heat the oven to 204°C / 400°F. Spread pumpkin chunks on a tray and roast until soft enough to mash. · 35 min
What to look for: Pumpkin is fork-tender with lightly dry edges.
- Mash Pumpkin
Cool the roasted pumpkin briefly, then mash it until mostly smooth, leaving a little texture for a rustic filling. · 10 min
What to look for: Mash is bright orange, thick, and not watery.
- Fry Onion
Fry diced onion in 30 g butter over medium heat, stirring until sweet, soft, and lightly golden. · 8 min
What to look for: Onion is translucent with pale golden edges.
- Mix Filling
Combine mashed pumpkin, crumbled white cheese, fried onion, 4 g salt, pepper, and sugar; mix gently, not into a paste. · 5 min
What to look for: Filling is cohesive, speckled with cheese, and softly seasoned.
- Knead Dough
Mix flour with 6 g salt, egg yolks, and warm milk; knead until the dough is smooth, elastic, and no longer sticky. · 10 min
What to look for: Dough surface looks smooth and pulls cleanly from the hands.
- Rest Dough
Rest the dough covered for 15 minutes so the gluten relaxes and rolling stays thin without springing back. · 15 min
What to look for: Dough feels softer and more pliable after resting.
- Roll Circles
Roll the dough thinly on a floured board and cut circles about 8 cm wide, re-rolling scraps once. · 12 min
What to look for: Circles are even, thin, and flexible without tearing.
- Fill Pierogi
Fill each circle with pumpkin cheese filling, fold into a half-moon, and press edges firmly to seal. · 15 min
What to look for: Edges stay closed and the filling does not leak out.
- Boil Pierogi
Boil pierogi in salted water; when they float, cook 2 minutes more, then lift them out with a slotted spoon. · 12 min
What to look for: Pierogi float on the surface and look slightly puffed.
- Serve With Butter
Melt the remaining butter, spoon it over hot pierogi, and serve immediately while the edges are tender and glossy. · 3 min
What to look for: Butter coats the pierogi and the surface looks glossy.
Nutrition (per serving)
| kcal | 839 |
|---|---|
| Protein | 33 g |
| Carbohydrates | 119 g |
| of which sugars | 14 g |
| Fat | 26 g |
| of which saturated | 15 g |
| Fibre | 5 g |
| Sodium | 1648 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Wheat flour
- Fine wheat flour: Use a soft, plain wheat flour suitable for dumpling dough.
Egg yolk
- Sunflower oil: Use only if avoiding egg; the dough will be less rich and slightly less elastic.
Milk
- Lower-fat milk: The dough remains workable, though slightly less tender.
Pumpkin
- Hokkaido pumpkin: A sweet, traditional choice for this filling.
White curd cheese
- Farmer cheese: Choose a dry, crumbly cheese close to Polish twaróg.
Onion
- Mild onion: Use a mild onion if you want a sweeter, gentler filling.
