I made these over the autumn squash season, and they were very tasty, and I promised some friends on Facebook that I would blog the recipe, but never did. It’s very late, but here it is!
1/4 butternut squash
1 medium potato
1/3 cup chopped leeks and/or red onions (I used more leeks and a hint of red onion)*
1 clove garlic
1/3 cup canned, smoked or cooked shredded salmon*
dill, to taste…fresh is better but as I made this in autumn, I used dried. If you use fresh, use more. If you use dried, a little less
salt to taste
(All the ingredients are pretty much to taste. The recipe above will give a slightly smoother filling. If you want a chunkier filling, use more leeks and salmon).
For the dough, I didn’t use my own recipe. I used from About.com’s section on Eastern European food. If you’re gluten free, you can still make it! Just use your favourite recipe for homemade pasta and substitute some of the liquid for sour cream. It’s fairly similar to pasta dough.
Make the dough and set aside. Steam squash and potato until thoroughly cooked, and mash. Chop leeks and/or onions and crush garlic and sauté in butter until transparent. Combine with squash and potato mash and add the salmon and seasoning.
Roll out your dough. I used a pasta roller because it’s much easier (not exactly traditional but I like to cheat), but if you don’t have one you have to use a rolling pin on a floured surface. You don’t want them to be too thick, but you don’t want them to be too thin either. They should be thin but you should still be able to work with them. Use a large class or biscuit cutter to cut out small circles, spoon some of the filling in the middle, fold over and use a form to seal. Boil in salted water, and lightly sauté on a frying pan in butter. Serve with sour cream and dill to garnish.
*If you’re British and the cups confuse you, take a 250 mL drinking glass and use it as your guide…this is about 1 cup. The proportions don’t have to be exact and they can be made to taste, so don’t worry if it’s off a little bit.