A delicious change on the traditional. Sweet potato filling stuffed inside homemade pierogi dumplings.
For the dough:
1) Whisk together egg, sour cream, milk, and water in a large bowl. Once combined add flour a cup at a time until dough comes together in a ball.
2) Knead dough for 10-12 minutes until it’s very soft. If the dough is super sticky add more flour in 1/4 cup batches. Once dough is in a smooth ball, dust with semolina flour or corn meal, cover with plastic wrap, and let rest for 45-60 minutes.
Peel and cube sweet potatoes and boil in salted water until tender, about 10 minutes. Drain potatoes, add cream cheese and a pinch of salt and pepper and mash until smooth. Remove from heat and let cool.
To make Pierogi:
Cut dough into quarters and keep covered so dough doesn’t dry out. Working with one quarter at a time, roll the dough out on a lightly floured surface into a large round. Cut as many 3 inch circles out of the dough as possible. You should be able to get about 18 from each quarter of dough.
Place a small dollop of filling on each round and fold up and crimp it into a half-circle. Crimp the edges with your fingers to seal the pierogi and place finished pierogi on a baking sheet dusted heavily with corn meal or semolina flour. Shape all pierogi before cooking.
To cook pierogi:
Boil pierogi in lightly simmering, salted water. They will sink, and then float. Once they float, let them cook for about 2 minutes. Then drain them.
In a large non-stick skillet, add 2-3 tablespoons unsalted butter over medium heat. Once melted and bubbling, add boiled pierogi in a single layer. Let fry in the butter until crispy. That should be about 3 minutes on the first side and then cook for another minute or so on the second side.
Serve pierogi immediately drizzled with butter and garnished with fresh parsley and a pinch of coarse salt.