Pierogi with Pumpkin, Buckwheat and Sheep Cheese

We prepare the ingredients.. Prepare all the ingredients, preheat the oven to 200 C and put a pot of water on to boil 👩‍🍳✨

We mix the dough and let it chill. In a bowl, mix the all-purpose flour with a pinch of salt, add 1 tablespoon of oil and gradually pour in the hot water (about 70 ml per serving) until a smooth and elastic dough forms. Knead for at least 3 minutes, adding a little water if needed. Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes.

We cut the pumpkin. Cut the pumpkin into smaller cubes 🎃

We bake the pumpkin. Add the chopped garlic to the pumpkin, mix and bake in the oven at 200 C for about 15-20 minutes, until soft 🎃🧄

We cook the buckwheat. Dry-toast the buckwheat in a saucepan over medium heat for about 2-3 minutes, then pour in water, bring to a boil and cook over low heat for about 10 minutes, until tender

We chop the parsley. Optionally, finely chop the parsley 🌿

We mash the pumpkin and mix the filling. Mash the baked pumpkin with a fork, add the cooked buckwheat, salt, pepper and bryndza. Finally, stir in the chopped parsley and let the mixture cool 🎃

We roll out the dough. Remove the dough from the cling film and roll it out into a thin sheet about 2 mm thick

We cut out circles. Use a glass or a cutter to cut out circles, reroll the dough scraps and continue until all the dough is used up

Form the pierogi. Place a spoonful of filling on each circle, fold in half and press the edges firmly together so the pierogi hold together

We cook the pierogi. Bring the water in the pot to a boil, add the pierogi and cook over medium heat for 3-4 minutes, until they float to the surface 🍲

We toss with oil, optionally pan-fry. Toss the cooked pierogi with a tablespoon of oil or butter, or briefly pan-fry them over medium heat for 2-3 minutes to get a crispy crust 🧈

We serve. Serve the pierogi on their own, optionally sprinkled with parsley and with a spoonful of sour cream 🍽️✨