Traditional pierogies are boiled, then pan fried from a charred exterior hiding a sweet surprise. Onions are caramelized, then seasoned with garlic and Chinese 5 spice powder which complements mashed sweet potatoes to make a delectable filling in this sweet spin on a Polish favorite. This recipe comes to us from Cat of The Verdant Life.
For the pierogi dough:
- 2 cups flour
- 1/2 teaspoon salt
- 3 tablesoons olive oil
- 1/2 cup water
To complete the Sweet Potato Pierogies:
- 1 large sweet potato, peeled and diced
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- 1/4 medium onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon Chinese 5 spice powder
- 1 tablespoon canola oil
- 1/4 teaspoon salt, to taste
To make the pierogi dough:
Mix the flour, salt, olive oil and water together in a bowl until a dense dough forms. Set aside while you prepare the sweet potato filling.
To make the sweet potato filling:
Place a quart of water in a large pot over medium high heat. Add the diced sweet potato and salt in and bring the water to a boil. Cook 15-20 minutes, or until the potatoes can be easily pierced with a fork.
While the potatoes are cooking, heat the teaspoon olive oil over low heat in a medium skillet. Add the onions and cook for about 4 minutes, or until the onions are translucent. Season with the garlic and 5 spice powder. Cook for 2 minutes more and remove from heat.
When the potatoes are done cooking, drain then well and add them to the pan with the onions. Using a potato masher or large fork, mash the potatoes, integrating them with the onion mixture. Set aside to cool.
Fill a large pot with water over medium high heat and bring to a boil.
Divide the dough into 8 equal pieces. Roll out into 1/4-inch thick circles. Make them as round as you can, but they don’t need to be perfect circles.
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. Cook for about 4 minutes, or until the pierogies float to the surface. You may have to cook the pierogies in batches. Remove the pierogies with a slotted spoon and transfer to a plate to drain slightly.
Heat the tablespoon canola oil in a skillet over medium heat. Add the cooked pierogies and cook 1-2 minutes on each side, or until charred. Sprinkle with salt and enjoy.
Sweet Potato Pierogies
Servings per Recipe: 4Amount per Serving
Calories from Fat: 138
Total Fat: 15
Saturated Fat: 2
Dietary Fiber: 3
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.