Sweet Potato Pierogi

Sweet Potato Pierogi

It’s no secret that I have a serious thing for stuffed pasta. From store-bought vegan ravioli to pair with my own sauce or lasagna or handmade ravioli stuffed with tofu ricotta, I just can’t get enough. So here’s one more way to enjoy pasta stuffed with something yummy: pierogi!

Sweet Potato Pierogi
Yield: 8 pcs (about 4 servings)

2 cups flour (your choice)
1/2 tsp salt
3 Tbsp olive oil
1/2 cup water

1 large sweet potato (I used a garnet yam), peeled and diced
1/2 tsp salt
1 tsp olive oil
1/4 medium yellow onion, diced
1 clove garlic, minced
1/4 tsp Chinese 5 spice powder
1/4 tsp sea salt (for sprinkling)

First, make the dough. Mix all ingredients in a medium bowl until a dense dough forms. Set aside while you prepare the filling, at least 15 minutes.

For the filling, place diced sweet potato, salt in a quart of water and bring to a boil.

While your potatoes cook, heat 1 tsp olive oil on low heat in a medium skillet. Add onions and cook until translucent, about 5 minutes. Stir in garlic and 5 spice powder and cook an additional 2 minutes and then remove from heat.

When the potatoes are done (can be pierced easily with a fork), drain them well and add them to the pan with the onions. Using a potato masher or a large fork, mash the potatoes and combine them thoroughly with the onion mixture. Set the filling aside to cool while you prepare the dough.

Fill your potato pot back up with water and bring to a boil. Divide the dough into 8 equal pieces. Roll out into 1/4-inch thick circles. They don’t have to be perfect geometrical specimens, but make them as round as you can. Fill each circle with a tablespoon of mashed potato filling, fold in half, and crimp the edges with a fork, squeezing out any excess air as you go. Gently lower your filled pierogi into the boiling water using a slotted spoon. I recommend boiling them in two batches, four at a time, to prevent breakage. When the pierogi float to the surface, they are done (about 4 minutes). Use your slotted spoon to remove them carefully from the boiling water and transfer to a plate to drain slightly.

You can serve the pierogi now, sprinkled with salt, but I like to go just one step further.

Heat 1 Tbsp canola oil in a cast iron skillet over medium heat. Toss in boiled pierogi and cook for 1-2 minutes on each side, just enough to get a little char on them. This step adds dimension to the flavor of the dough and although it’s an optional step, I just can’t skip it. Sprinkle with salt and serve hot hot hot alongside caramelized onions!

Time Saver Tip: Use 3/4 cup canned sweet potato (or pumpkin) puree instead of a fresh sweet potato. Add directly to your cooked onion mixture and follow the remaining steps.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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