Recipe: Red Kuri Squash Pierogies from BearLeek

With much anticipation and great fanfare, BearLeek is now open at 2611 Walnut Street at RiNo – 27th & Larimer in Denver, CO. The unusual name of the restaurant draws from the German translation of “ramp” and speaks to Chef Harrison Porter’s playful approach to food. Co-owner and fellow Denver native Rema Maaliki was happy to share their recipe for squash pierogies—a perfect example of infusing their concept of fine dining with an element of surprise.

Ingredients:

Pierogi Dough

5 cups all-purpose flour

2 whole eggs

¼ cup olive oil

1¼ cups water

Pinch of salt

 

Potato Filling

5 peeled russet potatoes

½ cup crème fraîche

¼ cup chopped chives

Salt and pepper, to taste

 

Squash Purée

1 whole red kuri squash, halved and deseeded

1 onion, julienned

1 russet potato, peeled and julienned

½ cup sherry wine

2 quarts water

1 star anise

1 teaspoon cardamom

1 teaspoon black peppercorn

1 teaspoon cloves

1 teaspoon allspice

Salt and oil, as needed

 

Chestnut Conserva

½ cup chopped, cooked and peeled (or canned) chestnuts

½ cup oil

1 bay leaf

1 sprig thyme

Salt, to taste

¼ cup dried cherries

¼ cup sherry vinegar

 

Instructions:

 

1. Start with the pierogi dough. In a stand mixer fitted with a dough hook, mix all ingredients for 5 minutes until smooth. Cover and let rest in the refrigerator for 1 hour.
2. While the dough is chilling, make the filling. Cut potatoes into small pieces and boil from cold water seasoned with salt until soft and fully cooked.
3. Pass through a ricer into a bowl. Fold in crème fraîche and chives; season with salt and pepper.
4. Transfer the potato filling to a pastry bag and cool before using.
5. Take pierogi down out of the refrigerator. Roll to desired thickness (about ¼-⅛” thick) and cut into circles using a pastry cutter or small jar (about 2.5-3” wide)
6. Fill each circle with potato filling (about 1-1.5 tablespoons). Dab the tip of a finger in water and dampen edges. Fold over and press down to seal. Blanch in boiling water for 2 minutes. Drain.
7. Toss lightly in oil and let cool.
8. Make the squash puree. Rub squash with oil and salt; roast at 400°F for 20 minutes, until golden.
9. In a separate pan, sauté the onion and potato until softened. Add roasted squash (broken into smaller pieces). Deglaze with sherry wine and reduce until dry. Add water and spices. Cook until all ingredients are soft. Blend until smooth.
10. To make the cherry conserva, begin by rehydrating dried cherries in sherry vinegar. In a saute pan, slowly heat chestnuts with oil, bay leaf, thyme, and salt. Once oil reaches 220°F, add cherries and vinegar. Remove from heat and let it infuse.
11. To serve, sear pierogis in hot oil until golden and finish with the squash puree and cherry conserva.