Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Ricotta Pierogies (gluten and dairy free)

★★★★★

5 from 1 reviews
  • Author: Michelle
  • Yield: 16 pierogies 1x

Ingredients

Units Scale

For the pierogi dough

  • 1 1/4 cup rice flour
  • 3/4 cup arrowroot starch
  • 2 tbsp chickpea flour
  • 1 tsp psyllium husk
  • 1/2 tsp salt
  • 1/2 cup warm water cup
  • 1/3 cup coconut yogurt
  • 1 egg
  • 1 tbsp avocado oil

For the filling

  • 2 tsp avocado oil
  • 1/2 yellow onion, diced
  • Salt to taste
  • 1/2 cup pumpkin puree
  • 1/3 cup dairy-free ricotta (I use kite hill)
  • 1 1/2 tsp dried sage

To serve

  • 1 tbsp chives, chopped
  • 1/2 cup dairy-free sour cream (I use coconut yogurt)

Instructions

  1. To make the dough, combine the dry ingredients in a large bowl and whisk well. Add the yogurt, egg, water, and oil and stir until a dough forms. Use your hands to knead the dough for about a minute to fully combine. Set the dough in the fridge for 30 minutes to set.
  2. Using a pan, heat the oil over medium heat. Saute the onion and lightly salt. The onion should be soft and translucent. Add to a bowl and combine with the pumpkin puree, ricotta, sage, and extra salt to taste. Set aside.
  3. Dust a clean surface with arrowroot starch, and dust a rolling pin as well. Roll out the dough into a thin layer, about 1/4″ thick. Use a biscuit cutter (or a cup) to cut out the pierogi circles. You should have about 16 larger pierogies, or 20 smaller.
  4. Working with one piece of dough at a time, spoon about 2-3 tsp worth of the filling into the center of the dough. Fold over into a half moon, sealing the dough with your finger. Crimp the dough with a fork on both sides. Set aside on a clean plate and repeat for all of the dough and filling.
  5. Bring a pot of well-salted water to a boil and boil the pierogies in two batches, stirring to prevent sticking. Remove from the pot once they float.
  6. Using a large pan, add some oil to the base of the pan over medium heat. Fry the pierogies in two batches for a few minutes on each side or until crisp. Set aside.
  7. Serve the pierogies topped with chives and with a side of dairy-free sour cream of choice.

Notes

  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 pierogi
  • Calories: 108
  • Fat: 3.2g
  • Carbohydrates: 17.4g
  • Fiber: 1g
  • Protein: 2g

Find it online: https://unboundwellness.com/pumpkin-ricotta-pierogies/