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.