These delicious Turkey Dumplings (Pierogi) with Butternut Squash are a fantastic party food idea! They are dairy free, easy to make and super healthy! Making dumplings from scratch is easier than you think!
Meat dumplings (Polish pierogi z miesem)
These turkey dumplings are based on the traditional Polish meat dumplings (pierogi z miesem). I used a traditional dumpling dough recipe but changed the filling.
The pierogi dough recipe is almost exactly the same as the one I used to make my Polish Cheese and Potato Dumplings (Pierogi Ruskie). The only difference is this time I used vegetable oil instead of butter to make this recipe dairy free.
Traditional Polish pierogi with meat are usually made using meat that’s been cooked in soup broth. It might be either pork, chicken or beef, or a combination of the 3. Although this is a great way of getting the most out of your ingredients it’s not very practical for many people. I, for one, tend to make vegetarian or vegan soups (with the exception of my Chicken Vegetable Soup with Vermicelli (Rosol)!).
So for this recipe I created an easy meat dumpling filling using ground turkey.
TURKEY DUMPLINGS (PIEROGI) WITH BUTTERNUT SQUASH
Turkey meat is lean and healthy, ideal in this healthy dumplings recipe! The roasted butternut squash adds even more goodness to this recipe. Even more importantly, it also adds moisture and loads of deliciousness to the filling!
These dairy free Polish pierogies are light, healthy and absolutely delicious!
I hope you give these dumplings a go. The pierogi dough recipe I used is tried and tested so nothing can go wrong. It takes 5 minutes to make and it’s really super easy. Making the dumplings is a bit fiddly but you’ll gradually get more confident. And it’s all worth it in the end, as these dumplings are super moreish. Your guests will love you!
How to make turkey dumplings
Start by roasting the squash.
Make the dough.
- Fry the onion and meat until the water has evaporated.
- Blend the meat mixture with the squash, well seasoned until the mixture starts to come together and becomes sticky.
Make the dumplings.
Enjoy the dumplings!
*Serving suggestions: enjoy straight from the pot, with a bit of oil (butter, if you prefer) and freshly chopped chives or dill. Alternatively fry (after cooking them in water) with a little oil until lightly browned on both sides.
If you make this Polish pierogi recipe I’d love to know how it turned out!
You may also like these other dumplings recipes:
- For the Filling
- 400 g ground turkey
- 200 g butternut squash, weight after peeling
- 1 medium onion, chopped
- 2/3 tsp fine sea salt, plus plenty of pepper
- 1/2 tsp onion granules
- 2 tbsp good vegetable oil, plus more for drizzling
- For the Dough
- 350 g plain flour
- 180 ml hot water
- 3 tbsp good vegetable oil
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the squash in a small baking tray, season, drizzle with a little oil and bake in the middle of the oven for 25 minutes until lightly browned. Remove from the oven and set aside to cool.
Whilst the squash is in the oven make the dough. Tip the flour onto your work surface, make a well in the middle and add the oil. Start combining using a large knife, gradually adding the water into the middle and gathering up the mixture with the knife to prevent the water from escaping. When the dough starts to come together and all the water has been added knead the dough for 2-3 minutes until it becomes smooth and elastic. Cover the dough with a cloth/tea towel and allow to rest for 20 minutes.
To make the filling in a large frying pan heat up 2 tablespoons of the oil and fry the onions over a medium heat until golden. Add the meat, increase the heat and continue cooking, stirring often, for 8-10 minutes or until all the water has evaporated. Add the seasoning (be generous with the pepper), combine with the roasted squash and transfer the mixture into a blender. Blend until the mixture starts coming together and getting sticky. Taste to see if more seasoning is needed and set aside.
Divide the dough into 3 parts (easier to work with) and roll out one part (keeping the other 2 covered) on a lightly floured surface as thinly as possible, 2-3 mm in thickness (don't worry, the dough is quite elastic and won't tear easily). Using a glass with a diameter of about 7 cm make round shapes (gather up the excess dough and add to the other dough part).
Place a small amount of the filling (about a teaspoon) in the middle of the round dough shape (if the dough is sticking to the work surface use a knife to help it come off but take care not to tear it). With tips of your fingers stick the edges of the dumpling together, using your pinky to gently push the filling away from the edges and remove any air bubbles - go over the edge twice for each dumpling (your fingertips should be dry so it's a good idea to keep a sheet of paper towel near you to wipe them if they get sticky).
Place the dumplings on a lightly floured surface.
Fill a large pot with salted water, cover and bring to boil. Continue making the dumplings as you are waiting for the water to boil. When the water starts boiling carefully place the dumplings in the pot one by one (not more than 15 per batch) and quickly but carefully stir with a wooden spoon. When all the dumplings come up to the surface switch off the heat and using a slotted spoon transfer them onto a large plate. Drizzle with a little olive oil and serve!
If you aren't using them straight away place the dumplings in an oven proof dish, covered (the oil will prevent them from sticking to one another), allow to cool and refrigerate (for up to 3 days) until they are ready to be reheated (in the same dish) - cover them with tin foil and reheat in the oven.
You can also store them in a microwavable bowl, covered, and reheat later in a microwave.
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I am bringing these Turkey Dumplings (Pierogi) with Butternut Squash to #CookBlogShare, which I am hosting this week. Also sharing with Fiesta Friday. This week’s co-hosts are Zeba @ Food For The Soul and Debanita @ Canvassed Recipes.