If you've read through my previous posts, you know I take empanada and ravioli recipes and turn them into pirogi:
Empanadas became southwest pirogi
Polenta ravioli were pirogied
And a Peruvian dish inspired sweet potato & beet pirogi
Well, here I go again. The filling here is inspired by Veganosity, the dough is my grandmother's, and the compote is from Real Simple.
Makes: 10-15 pirogi | Time: 45 min
Ingredients
Filling
1 ½ cups #pumpkin puree
1 tbsp nutritional yeast
1 tsp nutmeg
1 tsp salt 1/4 cup bread crumbs
Pepper, to taste
Dough
1.5 cups whole wheat flour
1 egg beaten with 1/4 of warm water (add more water if needed)
1/2 tsp vegetable oil
1/4 tsp salt
Compote
1 12-ounce bag cranberries, fresh or frozen (3½ cups)
¾ cup sugar
½ cup apple juice
¼ cup bourbon
Instructions
Start heating up a large pot of water. You're gonna be boiling pirogi in about 20 min.
Mix the filling.
Combine ingredients. Knead for 30 minutes. I have a Kitchen Aid mixer, so I just used the dough hook for about 15 minutes.
Set up a flat service with some sprinkled flour. Take a piece of the dough at a time and roll it into a ball 1 inch in diameter. Rub some flour on your rolling pin and roll out a circle about 2-3 inches in diameter. Add 1 tbsp of the pumpkin mix and add it to the center of the circle. Wet the edge of one half of the dough circle. Fold the dry side over and pinch the edges to seal the pirogi. Repeat until you're out of dough.
Once you're done with forming the pirogi, add 3-4 at a time to the boiling water. Remove as the float to the top, which can take as little as a minute or as long as 4. When you remove them, put them on a flat dish and try to keep them separated. They have an annoying tendency to stick to each other ruining the next step.
Turn to your cranberry compote now. In a saucepan, combine the cranberries, sugar, apple juice, and bourbon. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 20 to 25 minutes.
Back to your pirogi. Warm a skillet over medium-high heat. Add some butter or oil to the skillet. Then add your pirogi and fry until on each side until browned (about 4-5 minutes per side).
Serve pirogi with compote on top and enjoy!
Journal
Food & Drink
5 glasses of water (aiming for 2 more before bedtime)
Corn pudding
Corn pudding
Cheese & mustard sandwich
Banana
Apple juice
Tonight's recipe
Exercise
1 7/10 miles
6500+ total steps