This recipe is one of my absolute favorite go-to’s when I want to make something homemade and delicious that I can have over and over again. Pierogis are a fan fav, and making these with sweet potato and mushroom adds even more savory goodness. What I love in particular with this recipe is the fact that it makes so many pierogis that can be frozen and saved for later. Frozen meals are such a great thing to have on hand during the week when we’re all extra busy and not interested in spending over an hour in the kitchen whipping something up, and the beauty of this recipe is I can get a solid 10 meals out of it. More delicious than store-bought pierogis? Check. More healthy than store-bought pierogis? Double-check! Top these with sour cream (I actually do greek yogurt) and Saurkraut for extra probiotic action.
Sweet Potato and Mushroom Pierogi
- 3 cups All-Purpose Flour
- 1 cup Water
- 1 tbsp Olive Oil
- 1 tsp Salt
- 3 cups Sweet Potato cubed
- 1/3 cup Sauteed Mushrooms button
- 1 tbsp butter or vegan butter
- 3 cloves Garlic minced
- 2 tbsp Romano cheese shredded
- 1/4 tsp Dried Sage
- 1/4 tsp Dried Thyme
- 1/2 tsp Salt
- 1/4 tsp Pepper
- In a large pot bring 8 cups of salted water to boil and cook diced sweet potatoes until fork-tender, about 8-10 minutes. While sweet potatoes are cooking, prepare the dough by combining flour, water, salt, and olive oil in a bowl. Stir together until combined.
- In a sperate pan, add butter or oil and sautee mushrooms for 5-8 minutes until golden brown. Set aside.
- Place dough on a clean, floured surface and knead dough until it comes together and is slightly sticky. Lightly flour dough, and cut in half, wrapping each half in plastic wrap. Refrigerate the dough until you're ready to roll out and add the filling.
- Drain sweet potatoes once soft, and mash with a fork or potato masher until smooth. Add in other filling ingredients (mushrooms, butter, garlic, cheese, sage, thyme, salt, and pepper) and mix until thoroughly combined.
- Roll out dough onto a lightly floured surface until 1/16 inches thick. Using a 3-4 inch cookie cutter, cut out rounds of dough and place on a lightly floured tray. Once ready, fill each round with ~1/2 tbsp filling. Fold dough over the filling, creating a half-moon shape with each pierogi, and press down sides making sure there are no gaps that the filling can escape.
- Dust flour on the outside of each pierogi, and add to a freezer bag. Frozen Pierogis can be stored up to 3 months in the freezer.
- If you're cooking some of the pierogis immediately Bring a pot of water to boil, and bring a sautee pan up to medium heat. Once water is boiling, add the pierogis to water. Once pierogis float to the top (about 2-4 minutes later) transfer pierogis to sautee pan and cook until golden brown on the outside.
- Serve with sour cream and sauerkraut. Enjoy!