Recipe: Sweet Potato Pierogies

Posted on | April 19, 2009 | 12 Comments

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 [pre-veggiedom], 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 [it's a delicacy in pittsburgh]. i decided right then and there that i was going to learn how to make pierogies so that i could enjoy them again.

the pierogie promise moved to the back burners for a while as i was getting more comfortable with my intolerances [nightshades, dairy, cinnamon, msg] 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.

well. i finally summoned enough courage this weekend. even put them on the menu for the week! and decided that tonight was going to be the lucky night. and, 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.

hope you get the same enjoyment out of them!

Sweet Potato PierogiesSweet Potato Pierogies

ingredients:

dough:

  • 2 cups unbleached flour
  • 1/2 tsp kosher salt
  • 2 eggs
  • 1/3 to 1/2 cup warm water

filling:

  • 1 large sweet potato or yam
  • 1-2 tbs earth balance
  • 1/4 cup rice milk
  • kosher salt and pepper to taste

directions:

  1. boil potatoes until soft. mash with butter, rice milk, salt and pepper. set aside.
  2. mix flour, eggs, and salt.
  3. 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…
  4. knead dough for 2-3 minutes.
  5. roll out on floured board, not too thin.
  6. cut with drinking glass into circles.
  7. place 1/2 tsp potato filling into each circle, fold in half and pinch edges securely.
  8. drop into boiling water and cook until pierogies rise to the top.
  9. transfer pierogies to skillet and brown until crispy on outside.
  10. devour immediately.

recipe makes around 2 dozen. we cooked them all and froze the extras on baking sheet before putting in a bag. should be able to just put them in the skillet the next time around. which is hopefully soon.

this recipe is vegetarian, nightshade free, dairy free, casein free, cinnamon free, and contains no msg.

Print This Recipe Print This Recipe
Category: food intolerance, recipe, vegetarian

Comments

12 Responses to “Recipe: Sweet Potato Pierogies”

  1. Jody
    April 19th, 2009 @ 10:58 pm

    I am so impressed!! I might have to give this a try – they sound delish

  2. carrie @ gingerlemongirl.com
    April 19th, 2009 @ 11:08 pm

    Oh wow!! these sound delicious!! i love pierogies too!! What a fantasic idea to use sweet potatoes as filling!! Thanks so much for sharing!!

  3. Jill, The Veggie Queen
    April 19th, 2009 @ 11:09 pm

    My son loves pierogies — potato and onion just like you do but the sweet potato kind sounds even better. Glad that you tackled the project and did it.

    If there’s a vegan dough to be made, I know lots of people who would really like them.

    Did you make enough to freeze? Sounds like dish worth doing a double batch.

  4. dairyfreecook
    April 19th, 2009 @ 11:30 pm

    These sound wonderful!!!! Great job!! :)

  5. Justine
    April 20th, 2009 @ 7:51 am

    Ooooooh, gurl! These look good!!!! And I have all the stuff for it! Sounds perfect for a rainy day lunch! I bet some brown butter with sage would be deee-lish with it! OMG, and sauteed mushrooms, too?!?! Yummmers!!

  6. Reluctant Veggie
    April 20th, 2009 @ 9:33 am

    thanks to everyone for your comments!! they were a lot of fun to make. and even more fun to eat. please post your variations. i would love to see what you come up with.

    @Jill: if you are looking for a vegan alternative to the dough, it looks like adding silken tofu instead of the eggs is the way to go. here is a recipe that you could try.

    and yes, we did make enough to freeze. had about 5 apiece and then froze the rest for another meal. froze them on a baking sheet first and then put them in a container.

  7. Maria
    April 20th, 2009 @ 10:23 am

    I really want to make these. I love sweet potatoes!

  8. Hello Veggie
    April 22nd, 2009 @ 3:00 pm

    These look delicious! I’m drooling ;-)

  9. The Reluctant Vegetarian
    April 23rd, 2009 @ 8:29 pm

    [...] sweet potato pierogies [...]

  10. Lasse
    May 28th, 2009 @ 12:23 pm

    These look delecious! But one question: What exactly is “earth balanse”?
    Have never heard of it here in Norway.

  11. Reluctant Veggie
    May 28th, 2009 @ 4:52 pm

    @lasse – earth balance is a non-dairy buttery spread (also vegan). if you have a dairy intolerance or are cutting it out of your diet, you could substitute any other non-dairy spread or shortening. if dairy isn’t a problem for you, butter or margarine works just as well.

  12. Twitted by fashionista0921
    June 28th, 2009 @ 12:46 pm

    [...] This post was Twitted by fashionista0921 [...]

Leave a Reply