Sweet Potato and Fontina Pierogi - Recipe from Price Chopper

Sweet Potato and Fontina Pierogi

SERVINGS: 4
PREP TIME: 45M
COOK TIME: 30M
 


These dumplings make a tasty vegetarian dish, perfect for a meatless Monday meal.


Sweet Potato & Fontina Pierogis
Sweet Potato & Fontina Pierogis
Sweet Potato & Fontina Pierogi makes for the ultimate comfort food! They are dumplings filled with sweet potato and cheese…your whole family will say “more please!”.

These dumplings make a tasty vegetarian dish, perfect for a meatless Monday meal.

  1. Preheat the oven to 425°.
  2. Place the cubed sweet potatoes on a baking sheet and drizzle with the olive oil. Season with salt, pepper, and garlic powder. Roast the potatoes for 20 to 25 minutes, until fork tender.
  3. While the potatoes are roasting, make the dough. In a large bowl, whisk together the flour and salt. In a small bowl, whisk together the butter, yogurt, egg, egg yolk, and oil. Add the wet ingredients to the dry ingredients and stir until a dough forms. Let the dough rest for 10 to 20 minutes.
  4. Once the potatoes are roasted, add them to a food processor while still hot. Puree until smooth and no lumps remain. Transfer the potatoes to a bowl and stir in the fontina cheese until combined.
  5. Divide the pierogi dough in half. Roll one of the halves out until it’s about ⅛ of an inch thick. You don’t want the dough to tear, but you want it to be thin! Use a round cutter like a biscuit cutter or glass to cut rounds out from the dough. Place them on a sheet of parchment paper. Repeat with all the remaining dough, including the other half.
  6. Spoon out about 1 to 2 teaspoons filling and place it in the center of each cut round. Repeat until all rounds are filled. Use your finger to apply a small amount of water to the edges of each round, then fold the round over to create a half moon shape. Press to close, or use a fork to seal.
  7. Bring a pot of salted water to a boil. Cook in batches – about 5 to 6 pierogi at a time. Cook for 3 to 5 minutes, just until they float, then remove with a slotted spoon.
  8. To crisp the pierogi, heat a large skillet over medium heat and add the butter. Once it begins to brown, add in the boiled pierogi in a single layer. Cook for 1 to 2 minutes per side, until golden and crisp. Serve immediately with plain Greek yogurt, chives, and a drizzle of the butter in the skillet.

Sweet Potato and Fontina Pierogi

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Sweet Potato & Fontina Pierogis
Sweet Potato & Fontina Pierogis
Sweet Potato & Fontina Pierogi makes for the ultimate comfort food! They are dumplings filled with sweet potato and cheese…your whole family will say “more please!”.

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