Butternut squash pierogies on the menu

AUSTIN (KXAN) - Manny's Uptown Kitchen has a fall-inspired dish on the menu this Tasty Thursday, with butternut squash pierogies being the perfect introduction to the season.

Pierogies Dough

Ingredients

• 3 Qt all purpose flour
• 3 cups all purpose flour
• 3 cups sour cream
• 6 Tbs pomace olive oil
• 9 large eggs
• 6 Tsp kosher salt

Directions

1. Gather all ingredients before preparing
2. Mix all ingredients together and gently fold together until smooth.
3. Allow dough to rest over night before using.
4. Transfer to a clean, dry cambro.
5. Refrigerate for at least 4 hours

Butternut squash filling

Ingredients

• 1 1/2 Gal. butternut squash, peeled & seeded
• 2 cups fresh ginger, peeled & 1/4" diced
• 3 Qt. water
• 1 Tsp ground white pepper
• 2 Tbl kosher salt

Directions

1. Gather ingredients before preparing
2. In large stockpot, place diced butternut squash, ginger and water and simmer until tender.
3. When squash and ginger are tender remove from stove and drain using a fine hole china cap.
4. Puree squash & ginger until smooth. Add white pepper and salt.
5. Transfer to clean cambro. Chill in ice bath.

To make the Pierogies

1. Roll the dough out to be ¼-inch thick
2. Cut the dough into 3-inch round circles
3. Place the circles on a flour sheeted pan with parchment paper and add 1 tbs of butternut squash filling in center of each circle
4. Fold over the edges of the dough and crimp edges together and brush with egg wash on edges to make it stick
5. Bring water to a boil and gently place rolled pierogies in boiling water. As the pierogies are boiling, add butter to a frying pan and bring to high heat. Poach pierogies until they float.
6. Add pierogies to frying pan for 2-3 minutes and allow the edges to crisp and dough to turn a golden brown.

Pierogies sauce (per serving)

Ingredients

• 3 fl oz chicken stock
• 1 Tbl unsalted butter
• 1 Tbl green onions, sliced thin
• 1 pinch black peppercorn, freshly cracked

Directions

1. While pierogies are crisping in skillet heat chicken broth, green onions and butter and create a butter broth. Place pierogies on plate and ladle butter stock.
2. Garnish with freshly cracked pepper.

Serve immediately