Many people saw my lovely little preview of Friday Food earlier this week via random social media. And while I loved the guess that I created the king of all ravioli, the truth is a little less mighty and perhaps a little more impressive.
I love pierogi…we know this to be true based on my extreme love of the
Morgana Run Slavic Village Pierogi Dash. We also know this because…hello I live in northeast Ohio, where apparently they are all the rage! Now one thing I have come to learn over the years is stuffing my face full of dough, potato and butter is not always the best “diet” plan. So I decided to modify an old favorite and hope you’ll give it a try.
Oh, and the special shout out I referred to in my preview? I made these the week of FitBloggin in honor of Alicia of Poise in Parma. An advocate for pierogies if ever there was one. I’ll be live blogging from her session on ‘Taking Your Online Community Offline’. Thanks for being such a kick ass leader for the Ohio Blogging Association! You’re going to rock tomorrow.
Whole Wheat Pierogi with Sweet Potato Filling
What you will need:
- 4 1/2 cups wheat flour
- 2 teaspoons salt
- 2 tablespoons butter, melted
- 2 cups Chobani Yogurt (or other Greek yogurt or sour cream)
- 2 eggs
- 1 egg yolk
- 2 tablespoons oil (I used olive, you may default to vegetable)
- 3-4 sweet potatoes, peeled and cubed
- 1-2 teaspoons cinnamon (season to taste)
- In a large bowl, combine the flour and salt. In a different bowl, whisk together the butter, yogurt, eggs, egg yolk and oil. Blend the wet ingredients into the flour until well mixed. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Meanwhile: Boil potatoes in a sauce pan or pot until tender, approximately 15 minutes.
- Drain, and mash, then season to taste. Set aside to cool.
- To make the pierogies : roll the dough out in sections if working with smaller surface. Roll dough out to desired thickness, approximately 1/8 inch. Personally I always liked thinner pierogies where the filling was almost busting out.
- Cut into circles using a cookie cutter, glass or other round object. I used the top to my food processor.
- If needed, brush a little water around the edges of the circles, and spoon some filling into the center.
- Fold the circles over into half-circles, and press to seal the edges.Use a fork to “decorate” the edges if desired.
- Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- Time to cook them? Bring a large pot to a boil. Drop in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
- Many people will say at this point you should also throw some butter and onions in a pan and fry the pierogies until they are golden on both sides. I’ll eat ’em either way! Only boiled or sauteed. Yum!
Pictures & Comments:
Many thanks to Ian for his excellent help. He had those potatoes peeled and cubed before you could say “pierogi”.
Depending on the size of your pierogies you’re going to need a little more or a little less filling. If they’re for dinner I say serve the extra on the side with some other veggies.
Have you had a pierogi before? What’s your favorite combination?