With all of the dietary changes that I have made in the past year, there are certain foods that I miss incredibly. Buffalo chicken sandwiches, french fries with ketchup, potato gnocchi, spaghetti with tomato sauce and peppers, and potato and onion pierogies are on the top of the list.
While I’m pretty good at not dwelling on those missed meals, there are days when it’s a little harder to resist. Like the day when The Hubster and I were walking around the Strip District and stumbled across a church selling homemade pierogies. I decided right then and there that I was going to learn how to make pierogies so that I could enjoy them again.
The pierogi promise moved to the back burners for a while as I was getting more comfortable with my intolerances and learning how to tweak recipes. I also needed to make sure I had enough time to make them, since I was pretty sure it would be a time intensive meal.
I have to say. They were pretty damn good. Had a smile from ear to ear with every bite. Might seem ridiculous, but it was a pure treat to be able to eat them again.
Sweet Potato Pierogies
25 minPrep Time
15 minCook Time
40 minTotal Time
- 2 cups unbleached flour
- 1/2 tsp kosher salt
- 2 eggs
- 1/3 to 1/2 cup warm water
- 1 large sweet potato or yam
- 1-2 tbs Earth Balance (or butter if you can)
- 1/4 cup milk (almond, rice, cow)
- kosher salt and pepper to taste
- Boil potatoes until soft. Mash with Earth Balance, milk, salt and pepper. Set aside.
- Mix flour, eggs, and salt.
- Add enough water to make medium soft dough. Be careful not to add too much. It gets sticky really quickly. Learned that the hard way…
- Knead dough for 2-3 minutes.
- Roll out on floured board, not too thin.
- Cut with drinking glass into circles.
- Place 1/2 tsp potato filling into each circle, fold in half and pinch edges securely.
- Drop into boiling water and cook until pierogies rise to the top.
- Transfer pierogies to skillet and brown until crispy on outside.
- Devour immediately.
Nightshade free, dairy free, soy free, and corn free.