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Nutritional Guidelines (per serving) | |
---|---|
399 | Calories |
4g | Fat |
81g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 399 |
% Daily Value* | |
Total Fat 4g | 6% |
Saturated Fat 3g | 13% |
Cholesterol 15mg | 5% |
Sodium 235mg | 10% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 12g | 41% |
Protein 11g | |
Calcium 221mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This sweet potato pierogi recipe is a dessert pierogi. The filling also is ideal for any type of filled dumpling or crepe (nalesniki, pierogi, and uszka). Sweet potatoes are available year-round now, but this would make a delightful dessert for fall and winter dinners and holidays. After boiling these, sauté them in butter until they have a blush of golden color. Then sprinkle them with cinnamon sugar.
Ingredients
- Sweet Potato Filling:
- 5 pounds sweet potatoes (peeled and cubed, cooked until tender and still hot)
- 8 ounces ricottaÂ
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 tablespoons brown sugar (dark, packed, or more to taste)
- Salt to taste
- Pierogi Dough:
- 1 recipe Georgia's Pierogi Dough
Steps to Make It
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Place ricotta cheese in the bottom of a large bowl. Rice the hot cooked sweet potatoes over the cheese. Add cinnamon, ginger, allspice, nutmeg, cloves, brown sugar, and salt and mix thoroughly. Let cool completely before filling pierogi.
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Prepare Georgia's pierogi dough recipe while filling is cooking.
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On a lightly floured surface, roll out the pierogi dough to a 1/8-inch thickness.
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Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
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Using a 1 1/2-inch cookie scoop, portion filling of choice on all the dough circles before folding.
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With clean, dry hands, fold dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie. (If dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together.) Roll, cut and fill reserved scraps.
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Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 3 minutes or until dough is done to your liking (based on the âthickness of dough).
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Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray. Repeat until all pierogi are cooked.
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After boiling pierogi, sauté in melted butter until golden on both sides.
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Plate and sprinkle with cinnamon sugar and a dollop of whipped cream, if desired, for a truly unique dessert.
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