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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:
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5 pounds sweet potatoes, peeled and cubed, cooked until tender, and still hot
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8 ounces ricotta
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1 teaspoon cinnamon
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1/2 teaspoon ginger
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1/2 teaspoon allspice
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1/4 teaspoon nutmeg
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1/8 teaspoon cloves
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2 tablespoons dark brown sugar, packed, more to taste
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Salt, to taste
Pierogi Dough:
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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 thickness 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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