Pierogi with Butternut Squash and Sage
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- Опубликовано: 7 окт 2020
- A fun main course for autumn or winter. The pierogi dough is extremely easy to work with. Ingredients listed below:
The butternut squash filling:
A 3-lb (or slightly smaller) butternut squash
5 large or 10 small sage leaves
Salt and pepper to taste
For the pierogi dough:
2 cups all-purpose flour
3/4 cup sour cream
1 large egg
1/4 cup olive oil
1/2 teaspoon salt 
Хобби
Your videos are NEVER too long! They are informative and interesting. Many of us are watching. I AM WATCHING. Thank you.
Kevin, as always, you have inspired me! My Polish grandmother made pierogi for us growing up. My Polish stepmother made pierogi for everyone at Christmas. Although I made pretty much everything else - I have never tried making pierogi! New Year's resolution: make Kevin's pierogi as soon as possible! Thank you, Kevin. God bless you, Mr. Fox, Avery, Binkie and Goldie. All the best for 2024!!!! Know that you ARE LOVED!
Masterpiece! Delightful video and smart suggestions. Thank you!
I really enjoyed your Coquille St. Jacques. I find it relaxing to watch you cook Kevin.
I am THRILLED by this demo. It absolutely was not too long. I doted on your every gesture and word. I've wanted to make perogis for years and years. I moved to Michigan (my birthplace) to be mear my daughter Matti who is a superb baker in Dec.
of 2020. She is not commercial. She apprenticed with a renown published cake specialist.
I lived in NYC for 49y.
When the kids were young and then afterwards by myself or with friends, until COVID, I walked from our apt.
to the lower East Side. I know the resturant you mentioned in on Second at 19th St. I also loved their Borst.
Thank you for every bit of this wonderful video. You make my dreams come true.
Thanks Kevin for another delicious meal idea. I’ve always wanted to make Pierogi and your dough looks so easy to use.
My Husband and I enjoy the time you take to explain every step, please don’t ever stop.
"Emotional support flour" - hilarious!
Yummy !!! My friend is Polish … I’m going to make them for her .. Thankx so much. I really love your videos it’s like having a friend talking to you ❤😊🇬🇧xx
It's amazing how compatible butternut squash and sage are. The flavors just seem to belong together. This sounds so delish!
Thank you for the video and recipes! I learned a lot from you today! I think I might have to give these a try as I love squash and dumplings. AND your view out the kitchen window is lovely. You and Mr. Fox are most fortunate to have such a beautiful home. Thank you for sharing it with us. Again, thank you for the video and recipes. I'm adding them to my list of 'deliciousness' to make. Cheers! ☺👍💖🙏
Once again, Kevin, you have taken simple ingredients to a new level of yum! Thank you for your refreshing ideas and refreshing presentation!
Emotional support flour !!!!! 🤪🤪🤪🤪🤪🤪 hahahaha
Traditional dough for pierogi is made only from a flour and hot water like for pasta, difference is that for pierogi dought is a bit looser. It's very easy to do a dought using hot water. Sometimes yolks are added and if you do it, water have to be warm not hot. I can't tell you exact proportion, you add water gradually until the consistency is right. They are delicious with everything! My grandma made them, my mum made and I made them too! You recall me lovely times! Thanks 💕
My Russian mother-in-law used to make me pierogi with mashed potatoes and sauerkraut inside. Absolutely delicious! I don't remember her putting them in boiling water I thought she only fried them in butter.
I agree with a previous commenter about how nice it is to see most of the entire process----I also am a visual learner. This recipe looks especially delicious!
Those would make lovely autumnal comestibles at a cocktail party!
Sliding down the wall laughing at your ‘Emotional Support Flour’ reference 😂
Thanks again!
💞 👍💕💝I'm from Poland. Thank You very much.
Delicious looking, my Polish family would be proud of your dish! 💕
Most ethnic cooking is a way to utilize available ingredients and make it taste good. My mother-in-law was a great cook who made Polish dishes without exotic or expensive ingredients. Problem is that these dishes were usually labor intensive. I only learned a couple as they were so much work and also mainly intuitive. Love your videos and the way you carefully explain and show us how to do it. oxoxox
Another winning recipe Kevin making my filling with mushrooms and thyme,
then serve them with sour cream and crisp bacon❤️❤️❤️
Thank you be safe😊
Hi Ana - Your filling idea sounds wonderful! YUM.
Thank you Kevin will make over winter break when I’m home from school break for my family. Love your videos. Best Maria.
I lived in Buffalo, NY, for a number of years. They have some great Polish restaurants there with many varieties of Pierogi. I miss it!
I like Ukrainian pierogi filled with potatoe and cheese and served with fried onions and sour cream. We have a large Ukrainian influence in Manitoba and the dish is well loved here. Borscht with a dollop of sour cream is excellent too.
I would so want to make these. I have Chec. in me. My Dad' and his Sister was from that Country. I wished i could have spent more time with them, but never got the Chance. Thank you Kevin for this Recipe.
How relaxing, watching the lightening and hearing the thunder.
Great background sound to lull one into an afternoon nap, if one is a napping type person.
Got the recipe down, thank you.
Two stuffings in mind.
Apple, cinnamon, cheese, pinch of clove.
Potato, mushroom, onion cheese, herbamare and pepper.
Lovely day to all.
Hi Kevin! Since I just watched your butternut squash soup recipe, I am compelled to add bacon and onion to this pierogi filling (not sure about the sherry). It just sounds so good, I can't resist. I love your channel. What a great vibe you have. Confident but laid back, warm and kind. You are so talented in so many areas. And what a beautiful home you have. Watching you is a real mood elevator for me. So what do I have to do to get an invite to one of your food soirees? Just kidding. And yet . . .
Kevin Ilove your show especially from the start, it’s very easy for new cooks in the kitchen to learn from you because you are very easy to listen to and you explain a lot of things , anyway from a grandmother you’re the best 🙏👍
Looks so yummy! I was raised on pierogi- we even make it with a fruit filling and sprinkle with powdered sugar, cherry filling is my favorite 😻
Thank you! My grandma always bought pierogi from the ladies at church and said they made the dough better than she did. I'll have to try this version. Grandma's were always with a potato/chive filling, and you simply must sautee them in butter. Pierogi was one of my favorite foods growing up.
Each video keeps bringing fascinating recipes….Love it !!!💕👍💕
I cannot believe you did this while we were getting battered. We lost power and had a tree come down but thanks for the tutorial because now I'll make pierogi.
I made these today. It took a bit of fiddling with the first 3 perogi but we got the hang of it. Only one of fifteen opened while boiling. They then fried up well in just a teaspoon of butter. Served with sour cream and pure maple syrup and it was delicious. Thank you Kevin
Very nice tk u ! ❤️💚🇦🇺
We. Love. Long. Videos!!! I watch your lovely videos every day and love the longer ones❤❤❤
Your videos are never too long, I love watching and listening to you, we make Kraut pierogi
My mouth is watering!
I made your 🥟 pierogis. They were sinfully delicious. Thanks
Glad you liked the pierogi!
Kevin, it was a pleasure to learn how to make Pierogi from your channel - I will try this recipe
Hey!!! I’m out here in Kansas City watching! 😂 I’m watching allll the older ones!
I cant actually say l've ever had Pierogi but my mother is Latvian and l make Piragi every Easter. Also dough crescents but filled with cooked bacon and onion. Its a decadent addiction. I would love to see you cook them for your channel ❤
I am definitely watching 😁
They look so appetizing!! Thank you for the recipe. The video was very cozy with the storm outside and the warm kitchen inside. I love the look of the white, old fashioned style radiator under the window. Is it the original that was in the house? I keep returning to your channel because you just exude happiness and contentment with your life. The house is every homemaker’s dream. It reminds me of the old song from the 1960’s that goes “ I’ll light the fire, while you place the flowers in the vase that you bought today. Such a cozy room, the windows are ilumminated by the evening sun shine through them, fiery gems for you, only for you! Our house is a very very very fine house, with two cats in the yard, Life used to be so hard, Now everything is easy “cause of you.” I don’t recall the artist who wrote it. We were married 55 yrs, and early on we bought a very very fine old house built in 1910, with lovely old fashioned woodwork . I live iin a little house in the woods now., with several cats in the yard. and no mice .I want to ask if you know a recipe to make “Zrazy”? I used to eat them at a tiny little cafe run by an elderly Russian couple. They were similar to the perogi, except they were filled with a sweet and sour cabbage mixture, and served with a brown sauce. that was out-of-this-world delicious Also I would like to request that you would show how to make the filling for “Coronation chicken” tea sandwiches. I have read that it was created to honor Queen Elizabeth II coronation celebration and it has continued to be be a tradition for afternoon tea in the UK. I have enjoyed your tea-by-the-fire videos.and recipes. More, please, and Thank you.
I prefer to see the whole process it is easier for me so I appreciate it Kevin👩🍳 I love a good pierogi and I see in the comments that someone also puts fruit in there so I'm gonna try this as well as of course the butternut squash now that fall is once again upon us I'm excited to start making and baking squash 😊.
Looks absolutely delicious! So glad you chose this to demonstrate!
Thank you for the recipe! Yum! I just made the new to me discovery that pumpkin is lower in carbs than butternut squash. So pumpkin goes in my garden next year.
Hi Kevin,
What delicious looking pierogi!
Now, I'm not a fan, nor have I ever been, of squash (except pumpkin; in pie).
However, I watched this entire video just to get your recipe and method for the pierogi dough. And very glad I did!
I will be making your version of this dough from now on.
I think it will lend itself well with any type of filling; savoury and sweet.
I can hardly wait to try it all out.
I will fill mine with a mix of mashed potatoes/mashed turnip/bacon/ham/broccoli/sautéed onion/apples/cinnamon, etc.
(Not all together, of course!)
The combinations could be endless, but all of them will be DELICIOUS using your pierogi dough recipe!
I made pierogi dough years ago and fell in love with 'home-made'. But that dough pales in comparison to yours.
Thanks for sharing and teaching me something new (and much tastier!).
Haha….you think no 9be is watching? Lots of folks love watching! This was easier than 8 thought it would be! Thanks!
Thank you for sharing this recipe. I like that you take the extra time to demonstrate the entire process. I'm a visual learner and appreciate watching the process and see what the end result is suppose to look like. The maple syrup looks like a nice touch.
Hi Sherilyn - Thank you for your encouraging words. Grateful that you watched the whole recipe.
This looks like another must try! ❤
Looks so yummy, I will have to definitely make these.
My great great grandfather was Czech on my grandmother's side. The only Czech food we ate were perogie and kolache, but we made the kolache in the polish tradition at Christmas time with a pie dough type square cookie and always with poppy seed filling. I don't know if that was a traditional recipe passed down through generations as I only remember my father making them but not my great grandmother or grandmother.
These look scrumptious! We always crisp our up. We exclude the emotional support layers, but we may have to reconsider if making this recipe. 😁
Oh my goodness. Thank you, thank you, thank you. I love these. In fact, I love Polish food and buy these from the Polish section in supermarkets. Always wanted to make them. You make it so easy to follow a recipe.
My English grandmother was a great cook. My Bubbe - then called Russia but now included in Ukraine - was not a good cook. But, she made two things very well: apple cake and pierogi, She served it with sourcream and fresh dill in sourcream. Hers were usually meat-filled, but I never saw her make them. Maybe you could do that one time to show us. Would we have to pre-cook the meat? Maybe.
Oh no, 😯you forgot your parchment paper under the squash!! I also in watching this remembered fondly my mother's pastry frame. I just ordered one. I love pierogi, can wait to try butternut pierogi. Emotional support flour, love that Kevin; you're a. hoot🦉!
you asked in this blog if this was a traditional Polish recipe, I would say no it is not. Martha Stewart is Polish and her moms recipe is my go to. It is very much the same but milk instead of oil. No oil in recipes I've looked at.
My Polish mom used Potato in the actual dough. her fillings were cabbage/onion or mushroom/onion or goat cheese/sour cream..
Oh yes, I'm remembering potato in the dough similar to gnocchi but pliable like pie or ravioli dough. Delicious.
Very refined sort of dish for a dumpling squeezed to perfect little pillows of magic
Butternut is one of my favorite squash! So versatile and I can’t wait to try it in pierogi!
Will make them with cabbage filling. Grandchildren love cabbage noodles, so they will definitely live them
This is the famous variant of the Ukrainian version of pierogi (vareniki) - with cabbage! Cabbage stew with onions!
YUM! Also, thank you for the tip - never thought of using my potato masher for egg salad!
Wow, these look delicious! It’s like a thick ravioli and potsticker in one! Love it! My very first video was similar to this- butternut squash raviolis with a sage beurre blanc, but I love that you made your own wrappers from scratch 👌🏼 I’m gonna have to try this just as you did, with the maple syrup 🤔 sounds amazing!
Great dish looks delicious. Another great video.👍⭐️😊
This is somewhat similar to the German Maultaschen only the filling is made with mincemeat. It’s boiled the same way with a little oil in the water. It’s sometimes served with a broth or it’s fried and served with breadcrumbs fried in butter on top as an entree.
That is about the same dough recipe I use, except I use my tangy goat milk cream cheese. I have a freezer shelve full of it from last year. Try using leftover meat loaf. Joke; If you stand around here to long, I will make perogies out of you. I have a great assortment of different size perogy pinchers. After freezing I put them in zip lock baggies and label them. Fun meal or side dish. NEOHIO Great Job Kevin.
Sauerkraut, potato, potato & cheddar cheese, prune and apricot. Popular fillings. Ricotta Cheese is another one.
I'm Polish, Eastern European decent. My favorite is sauerkraut & apricot. We eat them warm or cold. Will try this recipe...looks delicious!!
I love making perogi , cheese. , mushroom. Etc. , so fun to make😊
Looking good as always. Thank you Kevin for your wonderful cooking!❤
Just discovered this hidden gem!Definitely going to try these. Mashed potato w/cheddar cheese? I know...make them with sautéed porcini mushrooms. Side salad and a little chicken breast sautéed in lemon butter.Kevin, you inspire us!😊
Smart to use a gas stove AND get generator. Looks like the kitten left a love mark. lol Pierogi look easy and delish too. And no, this episode is not too long.
You are correct -- scratch on my hand is a "love mark" from baby Binky!
So good... Thanks Kevin for another very delicious recipe. 😋
Must try, have had them from stalls at the market mostly potato and often mushroom and onion mixed in but I love pumpkin. The dough looks amazingly easy to work with so I shall give it a try. Thankyou Kevin.
Love pierogies, however I never made any. I'm thinking of a Reuben version! Possibilities are endless.
I too have had a bounty of butternut squash this season. Thank you for the recipe! I will be making this one for sure, I will be sure to have some emotional support flour on hand too.😀
Fried sage leaves to garnish would be pretty. I love frying sage leaves
Recently discovered your channel, I’m watching all your past videos. Love them all. Thank you soooo much. How is the kitten doing? Saw that video this morning. You are so good hearted
Binky has become a sweet little terror. And that's a good thing!
I prepare my (store bought) perogies the same as my pot-stickers. Brown one side in a little oil, then add a little water, cover and steam for a few minutes.
I have used the frozen pierogi many times because I always that making them myself would be too much effort. I know better now. I have all that I need to make todays recipe…and a turkey kilbassa. I know what dinner will be tonight. My husband says “merci”. As do I.
I LOVE perogies! Mine were always filled with mashed potatoes, bacon and maybe a pinch of cheese. Sauteed and and added to cooked cabbage, onions, apples and kielbasa . 🤦🤣🤷😁👍👍 Admittedly, I used to top with crushed molasses cookies, or gingersnaps.🤦🤣🤷
Going to make this. Thank you.
Hello good morning, greetings to you. Mr. K.L.J, you are a very good cook, since l came across your channel, l always like to watch you , please keep up the good work. Take care, remain, safe and bless. Mercy Awah.
Wow, that looks good. I'll be trying this with squash.
I’m watching😊. Again. Because we’re having this tonight🎉
Hope you enjoy it!
@@kevinleejacobs1364
We did enjoy them! We’ll be doing them again. Love the dough
I have not put sour cream in my dough but I'm definitely going to try it.
I'm going to try the butternut squash.
I enjoy butternut squash. Difficult for me to cut etc. I give a few stabs with a fork and microwave until wrinkled. Slice and remove seeds. ❤
yes, I used to eat at that restaurant. It was sooooo good!
So glad you know the restaurant. Now I miss NYC!
Yum yum yum!!
Kevin, I just read a story that a well-known Polish restaurant in Milwaukee is offering this. Yours look fantastic. Are you going to give the Italians equal time with squash gnocchi?
Looks wonderful ~ thanks for sharing
You make it look so easy. Thank you.
I will I will try it 🌹
I just watched this & had to laugh when you said you thought "nobody was probably watching anyway!" I laughed because that's what I say when I write my books...
Never used sour cream in my pierogi dough. Just an egg and flour. Can't tell you exact proportions becquse we did it at my aunt's house when she was still alive. The sour cream sounds like a delicious addition but it is really not necessary. We usually made over 100 pierogi in a marathon session!
We enjoy you. We’re watching. I’m polish never used olive oil
Butter and onions are delicious. Fry them in butter and onions!
Love watching what you do Kevin, may we have your opinion on the bloody mary.
These dumplings can be made with cherries, cottage cheese and potatoes, it’s all very tasty.
I am driving into that squash with a spoon right now. No further adieu
Thank you Kevin for your recipe. Inspirational! How is your almost grown kitten doing. I plan on making this! J
Binky is doing great. Will post another update soon.
Grandma stuffed hers with cabbage and onions.
Little Poland, NYC?
Was the cooking water salted ?
Many thanks.
Hi Stephen - I did not salt the cooking water. Enjoy!
Kevin did you attend Culinary Arts?