Sweet Potato Sourdough Pierogies
These sweet potato dumplings are light and fluffy with a miso butter sauce that’s full of umami flavor. You’ll love the flavor sourdough adds to the tender wrapper.
Recipe by: Hannahmae Dela Cruz | Makeitdough
Ingredients
Filling:
453 grams Bako Purple Sweet Potato (about 2 medium)
14 grams butter
½ teaspoon salt
226 grams cottage cheese
Pierogi Dough:
330 grams all-purpose flour
1 teaspoon baking powder
½ teaspoon salt (additional 1 teaspoon for boiling)
1 large egg
113 grams sourdough discard
113 grams sour cream
Miso-Butter Sauce:
56 grams unsalted butter
14 grams miso (optional)
1 large onion finely diced
salt and pepper to taste
Topping:
56 grams sour cream
scallions or chives
Directions
Prep:
Heat oven to 400 F. Scrub the sweet potato clean, transfer to a baking sheet lined with parchment paper. Poke a few holes on the sweet potato using a fork or paring knife. Roast for 45 minutes to 1 hour until completely tender. (453 grams purple sweet potato)
Make the filling:
Combine the roasted sweet potatoes while it's still hot with the remaining filling ingredients in a stand mixer fitted with the paddle attachment and mix on medium speed until smooth. (14 grams butter, ½ teaspoon salt, 226 grams cottage cheese)
Optionally, strain the purée through a fine mesh strainer if it's gritty.
Transfer to a shallow dish, cover, and refrigerate for at least 30 minutes or overnight.
Make the dough:
In a large bowl, stir together the flour, baking powder, and salt, then add the sourdough discard, sour cream, egg, and 1 tablespoon of water; mix into a shaggy dough.
Knead until smooth and elastic, about 5 to 7 minutes. Round the dough in plastic wrap and let the dough rest for at least 30 minutes.
Assemble the pierogi:
Roll the dough into an 18-inch circle about ⅛-inch thick. If the dough snaps back, cover it with plastic wrap and let it rest for an additional 15 minutes.
Using a 3-inch biscuit cutter, cut out as many rounds as you can from the dough.
Gather the excess dough and knead until cohesive. Let the dough rest while you fill the dough rounds. You'll need to re-roll the dough to get 30 pierogi.
Fill each dough round with a heaping tablespoon of sweet potato filling.
Dab a little bit of water on the edge of the dough, this will help you seal the pierogi.
Fold the dough in half over the filling and pinch the edges to seal.
Cook the pierogi:
Bring a large pot of water to a boil. Add a heaping tablespoon of salt.
Heat up a 12-inch skillet over medium heat. Melt the butter, stir in miso paste and dissolve. Add in the onions and cook until caramelized, about 15 to 20 minutes. Sprinkle salt and pepper on the onions and stir.
Boil the pierogi in salted water for 5 minutes. You may need to cook the pierogi in batches depending on the size of your pot.
Using a spider or slotted spoon, transfer the cooked pierogi to the skillet with the miso butter sauce. Cook until lightly browned on both sides, about 1 minute. Transfer to a serving platter and repeat with the remaining dumplings, if needed.
Final Touches:
Add ¼ cup of water into the onion sauce to thin it out. Spoon the sauce over the cooked pierogi. Top with a dollop of sour cream and sprinkle with chopped scallions.
Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
Long term storage: After shaping the pierogi. Freeze them in a single layer on a large baking sheet. Once frozen, transfer to a ziplock bag and store for up to a month. Cook as instructed.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
