Sweet Potato Pierogies
The best peirogies ever!
- step-by-step directions
For the Dough:
- 1 large egg
- ¾ cup sour cream (plus more for serving)
- 1 stick unsalted butter (softened)
- 1 ½ teaspoons Kosher salt
- 2 cups all-purpose flour (plus more for dusting)
For the Egg Wash:
- 2 tablespoons water
- 2 large eggs (beaten)
For the Filling:
- 1 pound sweet potatoes (peeled and cut into 1-inch pieces)
- 3 tablespoons olive oil (divided)
- 2 shallots (peeled and minced)
- 1 sprig of sage
- ½ cup mascarpone cheese
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 stick unsalted butter
- 3 springs sage leaves
- Preheat an oven to 400ºF.
- For the Dough: In a large bowl, add egg, sour cream, butter and Kosher salt. Mix by hand to form a batter. Place the flour on a work surface and form a well in the center. Add the sour cream batter to the center of the well and mix by hand until a dough forms. Wrap with plastic wrap and place in the refrigerator to rest for at least 2 hours.
- For the Filling: In a medium bowl toss the sweet potatoes with 2 tablespoons olive oil, salt and pepper. Transfer to a baking sheet and roast in the oven until tender about 20-25 minutes. Remove from the oven, transfer to a bowl and mash. Set aside until ready to use.
- In a medium sauté pan add the remaining tablespoon of olive oil and heat over medium. Add the shallot and sage and cook until the shallot is soft, about 5 minutes. Remove the sage sprig and add the shallot mixture to the mashed sweet potatoes along with the mascarpone cheese and nutmeg. Season with Kosher salt and freshly ground black pepper. Refrigerate until ready to use.
- For the Egg Wash: In a small bowl whisk together the eggs and water. Set aside until ready to use.
- Bring a large pot of salted water to a boil.
- Remove the dough from the fridge and place on a lightly floured surface. Roll to 1/8-inch thickness and cut into 3-inch rounds. Brush each round with the egg wash and spoon 2 tablespoons of the sweet potato filling into the center of each round. Fold the dough over into a half moon shape, pressing to seal the edges with a fork. Refrigerate or freeze on a parchment lined baking sheet until ready to use.
- Add the pierogies to the boiling water in batches and cook for 3-4 minutes until the float.
- To Serve: Heat a large sauté pan over medium high heat with the unsalted butter and sage leaves. When the butter begins to brown, add the pierogies in batches and cook until golden and crisp on the outside. Serve warm with brown butter sage sauce.
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