Sweet Potato Pierogies

Sweet Potato Pierogies

Sweet Potato Pierogies

For the Dough:

  • ½ cup Grassland butter softened
  • 5 cups all-purpose flour
  • 3 large eggs
  • 1 teaspoon salt
  • 1 cup water

For the Filling:

  • 2 tablespoons Grassland butter
  • 4 medium sweet potatoes peeled and cubed
  • 2 white onions chopped
  • 5 ounces cream cheese softened
  • ½ teaspoon salt
  • ½ teaspoon pepper

ADDITIONAL INGREDIENTS (for each serving):

  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • Minced fresh parsley

For the Dough:

  • In a food processor, combine flour and salt, and blend. Add water, eggs and butter. Pulse until dough forms into a ball. Add one to two tablespoons of water if mixture is lumpy. Rest for 20 minutes.
  • Divide dough into four parts. On a floured surface, roll one portion of dough to 1/8-in. thickness, and place filling in each pocket, folding over the top and pressing the edges to seal filling in. Repeat with remaining dough.

For the Filling:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes.
  • In a large skillet over medium-high heat, saute onions in butter until tender.
  • Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Stir in cream cheese, salt, pepper and onion mixture; set aside.
  • Bring a skillet of water (cast iron preferred) to a boil over high heat; add pierogies.

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