"Pillowy pierogis stuffed with asiago cheese and sweet potato, dressed with brown butter shallots and sage. Pan fried to crispy on the outside, melt in your mouth perfection on the inside."
Asiago sweet potato stuffed pierogi with brown butter shallots and sage
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A Note from Feedfeed
WOW! Holy yum. If you're feeling in the mood for a dinner project, check these out! Homemade pierogi dough (which is very simple to put together) Stuffed with a brown butter sweet potato mash. Crispy from being pan-fried and the most comforting winter dinner.
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- Recipe Card
Prep time: 1hr
Cook time: 20mins
Serves or Makes: 14
Recipe Card
ingredients
- 2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 room temperature egg
- 1/2 cup sour cream
- 4 tablepoons room temperature butter
- 1 cup mashed sweet potato
- 1 cup shredded asiago
- 4 tablespoons cold butter
- 1 sliced shallot
- 1 teaspoon thyme
- 1 tablespoon chopped sage
Method
Step 1
In a large bowl, combine flour and salt. Whisk in beaten egg to roughly combine.
Step 2
Once egg is incorporated, work in sour cream and room temperature butter. (Using a dough whisk at first if preferred) and then use your hands to knead dough to a slightly moist ball.
Step 3
Wrap dough in plastic wrap, and place in refrigerator for 45 minutes to an hour.
Step 4
While dough is chilling, make your filling! To make the mashed sweet potato, I simply peeled, cubed and roasted 2 sweet potatoes until fork tender.
Step 5
Combine 1 cup mashed sweet potato, and 1 cup shredded asiago while sweet potato is warm. Once cheese is melty, set aside to cool.
Step 6
When dough has finished chilling, roll out (without adding more flour) between two pieces of parchment paper until about 1/8" thick. Use a 2" circle cutter, (I used a mason jar lid!) to cut rounds out
Step 7
(save dough scraps for dropping into simmering soup!)
Step 8
Place about a tablespoon of filling into each round. Fold over, and pinch edges together. Then press with a fork to really seal it up.
Step 9
Boil in salted water until floating to top.
Step 10
Set aside for now, and in another pan add cold butter, and shallot. Melt butter and soften shallot.
Step 11
Add sage and thyme, then remove from the pan.
Step 12
Drop (drained) pierogi into pan cooking to brown on both sides. (add extra olive oil or butter as needed)
Step 13
Serve pierogi with browned butter sauce/shallots, and sour cream r creme fraiche is a nice touch!