'tikka Masala' Pierogi Recipe
Ricotta, Koginut squash, mint, arugula
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Ingredients
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Dough
Filling
Tikka Masala Sauce (for serving)
Finish & Serving
Method
Dough
- 1
Make dough
In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add 1 beaten egg, 3 tablespoons warm water and 1 tablespoon melted butter (or oil). Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle additional flour 1 tablespoon at a time. Form into a ball, coat lightly with oil, cover with plastic wrap or a damp towel and rest 30 minutes at room temperature.
- 2
Roll out
After resting, divide dough into 2 equal pieces. Keep one covered while working with the other. Roll on a lightly floured surface to about 1/16–1/8 inch thickness. Use a 3-inch round cutter (or glass) to cut rounds. Gather scraps, re-roll once and cut additional rounds.
Filling
- 3
Prepare koginut squash
If not already prepared, preheat oven to 400°F (200°C). Halve the koginut squash, remove seeds, peel and cut into 1-inch cubes. Toss with 1 tablespoon olive oil and a pinch of salt. Roast on a sheet pan 25–30 minutes until very tender and lightly caramelized. Cool slightly, then mash or purée until smooth. Measure 1 cup mashed for the filling.
- 4
Combine filling
In a bowl, combine 1 cup ricotta, 1 cup roasted mashed koginut squash, 2 tablespoons finely chopped fresh mint, 1 cup finely chopped arugula, 1 teaspoon minced garlic, 2 tablespoons grated onion, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon smoked paprika, 1 tsp salt, 1 tsp black pepper, 1 teaspoon lemon zest and 1 tablespoon lemon juice. Stir in 1 tablespoon olive oil. Taste and adjust seasonings (add more salt, lemon, or spices to balance). The mixture should be moist but not runny—if needed, drain excess liquid from ricotta in a fine sieve for 20 minutes before mixing.
- 5
Chill filling
For easier handling, chill the filling 15–20 minutes in the fridge so it firms slightly.
Assembly
- 6
Fill pierogi
Place a dough round on the work surface, spoon about 1 heaping teaspoon (approximately 10–12 grams) of the filling into the center. Brush the edge with a little water or beaten egg. Fold the dough over to form a half-moon and press edges to seal, then crimp with a fork or pleat to ensure it’s watertight. Repeat until all rounds and filling are used. Makes about 24–28 pierogi depending on filling size.
- 7
Prepare for cooking
Place finished pierogi on a lightly floured tray in a single layer to prevent sticking. If not cooking immediately, freeze on a tray until firm then transfer to a sealed bag (freeze up to 1 month).
Tikka Masala Sauce (for serving)
- 8
Sauté aromatics
In a medium saucepan, heat 1 tablespoon oil or ghee over medium heat. Add 1 small finely chopped onion and sauté 5–7 minutes until soft and translucent. Add 1 tsp minced garlic and 1 tsp grated ginger and cook 30 seconds until fragrant.
- 9
Build sauce
Stir in 2 tablespoons tomato paste and cook 1–2 minutes. Add 1 tsp ground cumin, 1 tsp garam masala, 1 tsp smoked paprika and 1 tsp Kashmiri or sweet paprika (optional). Cook spices 30–60 seconds to bloom. Add 1 cup canned crushed tomatoes, bring to a gentle simmer and cook 8–10 minutes until slightly thickened.
- 10
Finish sauce
Reduce heat to low and stir in 1 cup heavy cream or coconut cream, 1 tsp salt and 1 tsp sugar or honey (if using). Simmer 2–3 minutes until sauce is smooth and heated through. Taste and adjust salt, sugar, or spice. Stir in 2 tablespoons chopped fresh cilantro off-heat. Keep warm until serving.
Cook & Finish
- 11
Boil pierogi
Bring a large pot of salted water (about 1 tablespoon salt) to a rolling boil. Working in batches, add pierogi and stir gently so they don’t stick. When they rise to the surface, cook 1–2 minutes more (total about 3–4 minutes). Use a slotted spoon to transfer to a tray.
- 12
Pan-fry (optional, recommended)
In a large skillet, heat 2 tablespoons butter or oil over medium-high heat. Add boiled pierogi in a single layer (work in batches) and fry 2–3 minutes per side until golden and crisp. Remove to paper towels briefly to drain.
- 13
