Sweet Potato, Smoked Gouda, Roasted Garlic Pierogi
- Number of Servings: 72
Ingredients
Filling:5 lb (2.3kg) sweet potatoes or yams1 head of garlic2 tbsp butter3 large leeks chopped, mostly whites1 tsp salt1 lb (450g) smoked gouda, gratedcracked pepper to tasteperogy dough4 cups all purpose flour3/4 tsp salt4 egg yolks1 cup hot water2 tbsp vegetable oil
Preheat oven to 400 degrees F, scrub the yams then poke them a bit with a fork. Put on an baking sheet parchment paper down and bake until they're sofy and puffy. Around 40 minutes. Cover the garlic with tinfoil and cook in over at same time. Cool them a bit, then mash them.
While the yams roast, heat butter in a frying pan and sautee the leeks until golden and a little caramelized. Add this to your yams along with the cheese, salt and pepper to taste and a little more butter (mm butter). Put this in the fridge.
To make the dough, mix the dry ingredients together. Add the rest and mix with a wooden spoon (or your clean hands) until the dough is smooth, cover it and let it sit at room temp for 30 min.
Divide the dough into quarters, roll it out to about 1/8th of an inch thick (a pasta machine works well for this), then cut out circles with a wine glass, put a tsp or so of filling in the middle, fold it and pinch it closed. Boil the perogies until they rise to the top, toss them with more butter. Serve them of course with sour cream and caramelized onions.
If you want to freeze them, after boiling put one layer on a cookie sheet lined with parchment paper and after theyre frozen stick them into some ziplock bags.
Makes 6 dozen Pierogi - so nutritional info is per pierogi, so you can have as much or as little as you want.
Number of Servings: 72
Recipe submitted by SparkPeople user MADEMCHE.
While the yams roast, heat butter in a frying pan and sautee the leeks until golden and a little caramelized. Add this to your yams along with the cheese, salt and pepper to taste and a little more butter (mm butter). Put this in the fridge.
To make the dough, mix the dry ingredients together. Add the rest and mix with a wooden spoon (or your clean hands) until the dough is smooth, cover it and let it sit at room temp for 30 min.
Divide the dough into quarters, roll it out to about 1/8th of an inch thick (a pasta machine works well for this), then cut out circles with a wine glass, put a tsp or so of filling in the middle, fold it and pinch it closed. Boil the perogies until they rise to the top, toss them with more butter. Serve them of course with sour cream and caramelized onions.
If you want to freeze them, after boiling put one layer on a cookie sheet lined with parchment paper and after theyre frozen stick them into some ziplock bags.
Makes 6 dozen Pierogi - so nutritional info is per pierogi, so you can have as much or as little as you want.
Number of Servings: 72
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 74.9
- Total Fat: 2.7 g
- Cholesterol: 17.5 mg
- Sodium: 97.6 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
Member Reviews
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WISOC003
I absolutely loved this recipe. We typically make more traditional periogi, and this was a lovely change. My mother said they were "out of this world!" and my dad, Mr. Meat and Potatoes, loved them as well. I cheated a bit and used potsticker wraps instead of making the dough, still great though! - 9/19/11