Try making Chef Ben Mills’ Posto Pumpkin Pierogi at home!

Filling:

2 sugar pumpkins roasted until soft with salt, pepper and olive oil

1-1/2 c. finely grated cheddar cheese

2 T. honey

1 t. finely chopped fresh sage

1/4 t. cinnamon

pinch allspice

pinch ground ginger

salt and pepper to taste

Slice the pumpkins in half crosswise, scoop out the pulp and seeds to roast them. Once the pumpkins have cooled down, scoop the flesh off the skin and mash it, then mix all ingredients together.

Dough:

4 c. sour cream

4 c. all-purpose flour

2 T. salt

Gently mix by hand and let sit 24 hours in the fridge before rolling for the pierogies. Roll the dough on a floured surface and cut circles using a round ring mold 3 inches in diameter, or use a coffee mug or pint glass. Place a spoonful of the filling in the centre of each circle. Lightly brush egg wash on the dough around the filling and fold over, pinching the edges firmly together to seal well.

Bring a large pot of salted water to a boil and drop the pierogies in and cook for 4 to 5 minutes, or until they float. Remove them and toss them in the brown butter, recipe below. We also like to add dried cranberries. If you prefer, you can just give them a quick fry in a saucepan. Makes 30 to 40 pierogies depending on the size you cut them. Leftovers freeze well.

Brown butter to toss the pierogies in:

1 lb. butter

1/4 of an orange

1 star anise

1/2 stick cinnamon

5 peppercorns

1 bay leaf

5 coriander seeds

3 sage stems

Simmer all ingredients on low heat for 1 hour or until the butter turns a nice amber colour and the house smells like Christmas. Toss the pierogies in the butter until well coated, then serve.