I really hate posts about food that are obvious. I hate tearful stories of how I remember being 1o years old and… etc. No one reads this crap anyway. But this time it’s different. This one is important. I’ve been on a quest for some time now. Looking for my roots. Looking for the taste of my fearless times. I had only my unspoken memories and my intuition for guidance. But I did it. I finally reached the perfection. Touched God’s little finger. Conquered my culinary world with flour power. One word – pierogies.

To dla Ciebie, Babciu. Z całą moją miłością. Dziękuję ❤

Pumpkin and white cheese pierogies

(as my Grandmother’s recipe has been captured by the Dark Side and is out of my reach, I took the bases from here)

Ingredients:

• 280 g wheat flour (type 500)
• 1/4 tsp salt
• 1 cup hot water
• 30 g unsalted butter

• 350 g roasted pumpkin pulp
• 350 g white cheese (soft cottage cheese or ricotta)
• sea salt and freshly ground black pepper
• 1 tsp powdered ginger
• 1/2 tsp freshly ground nutmeg
• pinch of cinnamon
• pinch of crushed dried rosemary

Preparation:

1. Prepare the filling: blend the pumpkin pulp along with cheese, salt, pepper and all the seasoning.

2. Prepare the dough: sift the flour to a bowl, add salt. Add butter to the hot water, stir until melted. Add the mixture to flour, mix in with a spoon. Take the dough out to the pastry board and knead with your hands for aproximately 8 minutes, adding some flour just in case. Put the dough into a separate bowl and cover with a damp cloth, set aside for 30 minutes.When done, take the dough out to the pastry board again and knead for another 2 minutes.

3. Divide the dough to 3 parts and roll each into quite thin rounds. Cut circles with a small glass and add 1 tsp of filling on each circle. Stick the sides and edges firmly together, set aside, cover with a cloth so they don’t dry up.

4. In a big pot bring a lot of water to boil. Add some salt. When it starts to boil again, add pierogies in parts (like 10-15 each). Boil dumplings on medium heat until they start to float, then boil another 2 minutes. Take them out with a spotted spoon, set aside on a plate. Boil next parts.

5. Serve with condiments: my favorite option is a knob of butter, some salt, freshly ground black pepper and some chopped parsley.

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