for dough:

1. Place the flour on a clean work surface (or a bowl), add the salt.
2. Make a well in the top of the flour and add the egg. Work the egg into the flour.
3. Slowly add the water to the flour mixture, mixing it in as you go. Knead dough until smooth. Cover and set aside.

for the filling:

1. If your sausage is in casings, squeeze it out of the casings and into a frying pan. Brown over medium heat, chopping the meat into small pieces as it cooks. Add a little olive oil if necessary to keep the meat from sticking to the pan.
2. When the meat is browned, but not completely cooked, add the onions to the sausage and cook until the onions are translucent. Add the garlic and cook for another 2 – 3 minutes.
3. Add the pumpkin puree, stirring frequently, cook for about 5 minutes to remove some of the water, and to let the flavors meld. Cool.

to assemble:

1. Roll the dough out very thin, approx 1/16 inch
2. Cut into round circles (about 3-inches) using a glass or a cookie cutter
3. Add a spoonful of the filling to the center of each circle, compacting the filling
4. Fold the dough around the filling, sealing the edges, creating a half-circle or crescent shape
5. When all of the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes until they float to the top.
6. Serve with melted butter or saute cooked pierogi in butter until they just being to brown. You can add sage leaves and/or diced onion to the butter while you’re sauteing the pierogi.