I am never one to get excited about winter coming. Usually, cold weather makes me mourn the loss of warm evenings and flowy sundresses. Maybe it’s because this summer was especially long and hot, or maybe it’s just because I’m a little older and more excited about saying good-bye to clothing that doesn’t hide the fact I’ve been neglecting the gym, but this year, winter couldn’t come fast enough. Sayonara bikinis! Heeelllloooooo hoodies!!!
These pierogis are everything that fall and winter are supposed to be about. Spring and summer are for fresh fruits, garden vegetables and slimming down to be in a bathing suit. Winter is meant to be filled with steamy, comforting, stick-to-your-ribs meals that can be enjoyed on the couch underneath a warm, baggy sweater. Mashed sweet potatoes stuffed in doughy little dumplings and tossed in butter? Yes please!
I first published this recipe on A Cozy Kitchen under the title of “raviolis” since that was what Giada, from whom* I stole the dough recipe, called them. Even then, I thought that ravioli wasn’t the best name given their doughy texture and dumpling-like shape, but it wasn’t until I finally had tried some pieorgis that I found a name that much more accurately described the dish. So…voila! I changed the name, but absolutely nothing else about the recipe, because that part was perfect as it was. I’m a freakin’ genius, clearly. If you need me to solve any more major world problems, please check my living room. For the next few months I’ll most likely be on my couch in some shapeless hoodie with a bowl of steaming winter food.
*Is that the proper use of whom?? Seriously, this is the one grammar lesson that just never sticks to me, which means I select “who” and “whom” by whatever “sounds right” to me, which is probably as effective as using a dart board. **
** Sorry, this had absolutely nothing to do with the recipe and just makes me seem less educated. Please disregard altogether.
Sweet Potato Pierogis with Herb Brown Butter Sauce
Makes 14 pierogis
Dough recipe adapted from Giada De Laurentiis
1 lb sweet potato, peeled and cubed
2 tablespoons butter
½ cup grated Parmesan cheese
½ cup dried bread crumbs
2 ½ cups all purpose flour
1 cup hot water
Herb Brown Butter Sauce:
4 – 6 tablespoons butter
1 garlic clove, thinly sliced
2 tablespoons chopped sage leaves
2 teaspoons chopped thyme
2 tablespoons chopped parsley
1/3 cup toasted pecans, chopped
Freshly grated Parmesan cheese
To make the filling:
Cook the sweet potato in boiling water until tender, about 10 minutes. Drain, add butter and beat with a mixer until smooth and creamy. Stir in the Parmesan cheese, bread crumbs, salt and pepper to taste. Set aside.
To make the pierogis:
Make a well in the center of the flour, and add in the hot water. Gently stir together with a wooden spoon, using your fingers if necessary to fully combine the ingredients. Allow to sit for a few minutes so it can cool down a bit.
Separate the dough into two separate balls. Set one of the dough balls aside. Take the other one and roll it out into a rectangle. Be sure to flour the board and your rolling pin really well since the dough should still be sticky. Roll it pretty thin, cause these things plump up when you cook them.
Spoon roughly 1-2 tablespoons of filling near the edge of the dough, leaving a little room. Then spoon some more about an inch away from that, until you have a nice little row.
Now, fold the dough over the little balls of filling. Pinch the edges all the way around the filling to seal it in. Take a glass and cut out the little mounds of filling. Repeat this process until all of the dough has been used.
Cook the pierogi in gently boiling water for 4-5 minutes. Drain, and toss in sauce.
For the sauce:
In a large skillet melt the butter with the sliced garlic, sage, 1 tablespoon parsley and thyme and cook over medium heat until the butter is lightly browned. Add the pecans, remaining parsley and cooked pierogis to the sauce and cook for 10 more seconds. Sprinkle with Parmesan cheese and enjoy!