Sweet Potato Pierogi

5-6 dozen pierogi
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A delicious change on the traditional. Sweet potato filling stuffed inside homemade pierogi dumplings.

Basic Pierogi dough from a Martha recipe.


Pierogi Dough:

1 large egg
2 tablespoons sour cream
1 cup milk
1 cup warm water
5 cups all-purpose flour
Cornmeal or semolina flour for dusting


2 medium sweet potatoes, cubed
4 oz. cream cheese
Salt and pepper


Unsalted butter
Parsley, for garnish


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.

For filling:
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.