Sweet Potato Pierogi with Rosemary Brown Butter

I love, love, love these pierogies!  They are beyond awesome.  I’ve made them a bunch of times, and they’ve been good every time.  They are a little time-consuming, as you have to make your own dough, but they are SO worth the effort.  The recipe also makes a ton of pierogies, and they freeze really well, so you can have them next week, the week after, AND the week after that!  Beautiful.  

If you have some time to kill, it should definitely be spent making these.

Ben (my husband) had eight of them.  I had to cut him off.  He claims at 30, he’s a growing boy, but I’m suspicious of that.

 In other news, I’m considering this as a Halloween costume for my two year old and husband.  What do you think? 

Sweet Potato Pierogies

Barely Adapted from Katherine Sacks

 

(makes about 3 dozen)

 

Pierogi Dough (adapted from Martha Stewart Living, April 2010)
1 egg
3 tablespoons sour cream

1 cup milk

1 cup water
3 cups all -purpose flour
2 cups cake flour
3/4 teaspoon salt

 

* Start with step one for the filling, then proceed with the dough. (1. Preheat the oven to 350 degrees Fahrenheit and line a sheet tray with parchment or a silpat. Place the sweet potatoes and yam on the tray and roast for one hour, or until soft.

 

1. In a medium sized bowl, whisk the egg lightly. Add in the sour cream and combine until smooth. Whisk into this mixture the milk and water. Add the flour, one cup at a time, transferring to a wooden spoon when batter starts to get thick. Combine the salt with the last cup of flour, and add it to the dough (this will make sure that the salt is evenly distributed to the dough).

 

2. Turn the dough out onto a lightly floured surface (the dough will be sticky). Knead gently, adding flour if needed, for five to 10 minutes. The dough will come together as you knead, so make sure not to add too much flour, as this will make the dough tough. Roll into a ball and cover with a clean, inverted bowl. Let sit for one hour.

 

3. While the dough is sitting, proceed with the filling, at step 2.

 

4. After one hour, line a baking sheet with a silpat or a clean towel, and generously dust with cornmeal. Divide the dough evenly into four pieces. Re-cover three pieces and place the fourth on a lightly floured surface. Roll the dough out into a 1/8-inch round.

 

5. Using a 3-inch cutter or glass, cut circles out of the dough very close together so as to not waste any dough. Place a small spoonful of filling near the top of each circle, and fold the dough over in half to cover the filling. Gently pick up the crescent and pinch the edges closed. Repeat with the rest of the dough.

 

6. While you are shaping the pierogi, bring a medium-sized pot of salted water to a boil. When water is boiling, place five to eight pierogi in the water. The dumplings will sink to the bottom, so stir gently to avoid sticking. When the pierogi rise to the top of the water, cook for two more minutes. Remove with a slotted spoon and place on a clean tray lined with a silpat or parchment.

 

7. After all pierogi are boiled, heat a medium-sized skillet over medium high heat. Place one tablespoon of butter in the pan and allow to melt and get hot. Cook the pieorgi in batches, frying lightly for one to two minutes, on each side. Add more butter when necessary. Serve with fried onions and drizzle with rosemary butter. *If you do not want to cook all pierogi at once, place extra on a lined sheet tray that is dusted with cornmeal. Wrap tightly with plastic wrap and freeze. When you cook, boil pierogi straight from the freezer, do not thaw.

 

Sweet potato filling
2 sweet potatoes
1 large russet potato
3 tablespoons butter
4 ounces cream cheese
1 teaspoon salt

 

1. Preheat the oven to 350 degrees Fahrenheit and line a sheet tray with parchment or a silpat. Place the sweet potatoes and yam on the tray and roast for one hour, or until soft.

 

2. When potatoes are cooked through, remove from the oven and take off skins. You should be able to just peel off the skins, but use a paring knife to help if necessary. Place the potatoes in a medium sized bowl. Using a potato masher or hand held blender, mash the potatoes until fairly smooth. Add the cream cheese, butter, salt and combine.

 

Rosemary butter

2 Shallots, sliced

3 Cloves Garlic, minced

1 Stick of Butter

2 Sprigs of Fresh Rosemary

 

Heat one stick of butter in a small saucepan over medium-low heat. Skim the white foam that rises to the top of the melted butter off, discarding. This is the process for clarifying butter. When all foam (the milk fats) have been skimmed, add shallots, garlic, and one or two sprigs of rosemary. Cook over medium low heat until the solids at the bottom of the pot begin to brown slightly.

 

 

Advertisements

4 responses

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s