Sweet Potato and Goat Cheese Feta Pierogi
AuthorDesireeCategoryMain MealsDifficultyIntermediateThis pierogi recipe is adapted from King Arthur Flour. I made changes to the original recipe to make the pierogi easier to digest. They can be served as a side dish or instead of playing the role of a supporting actor they can be the star at your dinner table.
In a large bowl mix together the flour, salts and olive oil.
Then add the sour cream and egg. Mix thoroughly starting with a wood spoon then using your hands.
After kneading for a few minutes, the dough should come together nicely in your hands to form a soft ball of dough that is only lightly sticky.
**You should not have to add more flour.
Wrap the dough in plastic wrap and place in the refrigerator for an hour. But it can stay refrigerated all the way up to 48 hours.
To a bowl place the sweet potatoes, goat feta, red pepper flakes and sea salt. Mix all together. And place to the side.
Once the dough is chilled. Roll the dough out to 1/8 inch. My round cutter was big! I used a 3 1/2 inch round cutter. But normally you would use a smaller cutter like 2 inches. But you can basically use any size you want. Just know the size of the round cutter will determine how much pierogi you end up with.
Fill each round circle you cut with some filling. For my big circles I used about a tablespoon of filling per round.
Next step is to close the dough gently over the filling. I found it easier to pick up the dough with the filling and while holding it, gently pull the dough over the filling, pinching the edges of the dough together.
Once all the pierogi are filled. Take a fork and press the tines into the edges to seal them tighter. Place them on a parchment paper lined sheet. At this point the pierogi can be frozen or cooked in boiling water.
**I decided to freeze my pierogi to have on hand for the week. To freeze I left the pierogi on the parchment lined pan to flash freeze for about an hour then placed them in a freezer bag.
In a pot with boiling salted water place the pierogi in the pot being careful not to crowd the pot with too many. They will float to the top once they are done.
Drain the pierogi.
You can eat them like this or after boiling you can also pan fry them, which is what I like to do!
To pan fry, heat a fry pan on medium heat with a couple of tablespoons of ghee or mixture of grass fed butter and olive oil.
To the pan you can add chopped red onion, shallots and sea salt. Sauté the onions till brown then add the already boiled and drained pierogi.
Fry till the pierogi is brown and a little crispy. Personally once the pierogi is crispy I like to throw in a bit of greens like spinach or arugula once they wilt I remove them from the pan.
There's so many different variations of fillings that can be done for pierogi.
So it's hard to get bored from eating them. They are so delicious! They're filling and stick to your bones, which is great during the cool fall and winter months.
The combination of the sweet potatoes, red pepper flakes and goat feta makes for a sweet, tangy spicy flavor that goes so well with the tender, chewy pockets of dough. And the pierogi becomes even better when pan fried because then there's texture of crispiness on the outside.
Ingredients
Directions
In a large bowl mix together the flour, salts and olive oil.
Then add the sour cream and egg. Mix thoroughly starting with a wood spoon then using your hands.
After kneading for a few minutes, the dough should come together nicely in your hands to form a soft ball of dough that is only lightly sticky.
**You should not have to add more flour.
Wrap the dough in plastic wrap and place in the refrigerator for an hour. But it can stay refrigerated all the way up to 48 hours.
To a bowl place the sweet potatoes, goat feta, red pepper flakes and sea salt. Mix all together. And place to the side.
Once the dough is chilled. Roll the dough out to 1/8 inch. My round cutter was big! I used a 3 1/2 inch round cutter. But normally you would use a smaller cutter like 2 inches. But you can basically use any size you want. Just know the size of the round cutter will determine how much pierogi you end up with.
Fill each round circle you cut with some filling. For my big circles I used about a tablespoon of filling per round.
Next step is to close the dough gently over the filling. I found it easier to pick up the dough with the filling and while holding it, gently pull the dough over the filling, pinching the edges of the dough together.
Once all the pierogi are filled. Take a fork and press the tines into the edges to seal them tighter. Place them on a parchment paper lined sheet. At this point the pierogi can be frozen or cooked in boiling water.
**I decided to freeze my pierogi to have on hand for the week. To freeze I left the pierogi on the parchment lined pan to flash freeze for about an hour then placed them in a freezer bag.
In a pot with boiling salted water place the pierogi in the pot being careful not to crowd the pot with too many. They will float to the top once they are done.
Drain the pierogi.
You can eat them like this or after boiling you can also pan fry them, which is what I like to do!
To pan fry, heat a fry pan on medium heat with a couple of tablespoons of ghee or mixture of grass fed butter and olive oil.
To the pan you can add chopped red onion, shallots and sea salt. Sauté the onions till brown then add the already boiled and drained pierogi.
Fry till the pierogi is brown and a little crispy. Personally once the pierogi is crispy I like to throw in a bit of greens like spinach or arugula once they wilt I remove them from the pan.
There's so many different variations of fillings that can be done for pierogi.
So it's hard to get bored from eating them. They are so delicious! They're filling and stick to your bones, which is great during the cool fall and winter months.
The combination of the sweet potatoes, red pepper flakes and goat feta makes for a sweet, tangy spicy flavor that goes so well with the tender, chewy pockets of dough. And the pierogi becomes even better when pan fried because then there's texture of crispiness on the outside.
Notes
