Sweet Potato and Fontina Pierogi - Recipe from Price Chopper
Sweet Potato and Fontina Pierogi
These dumplings make a tasty vegetarian dish, perfect for a meatless Monday meal.
Add All To Shopping List
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.
- Preheat the oven to 425°.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
RELATED POSTS
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!”.
YOU MAY ALSO LIKE
