Description
These Roasted Sweet Potato and Fontina Pierogi combine tender roasted sweet potatoes with creamy fontina cheese in a delicate, homemade dough. The pierogi are boiled until tender, then pan-fried to a crisp golden finish, making a comforting and flavorful meal perfect for a cozy dinner or gathering.
Ingredients
Roasted Sweet Potato
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon garlic powder
Pierogi Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1 cup plain Greek yogurt or sour cream
- 1 large egg
- 1 large egg yolk
- 1 tablespoon canola or vegetable oil
Filling
- 1 ½ cups fontina cheese, freshly grated
For Frying and Serving
- 3 to 4 tablespoons unsalted butter, for browning/crisping the pierogi
- Plain Greek yogurt or sour cream, for serving
- Freshly chopped chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the sweet potatoes.
- Roast Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, freshly cracked pepper, and garlic powder. Roast in the oven for 20 to 25 minutes until the potatoes are fork-tender.
- Prepare Dough: While the potatoes roast, whisk together the flour and salt in a large bowl. In a separate small bowl, combine melted butter, Greek yogurt, egg, egg yolk, and canola oil. Mix wet ingredients into the dry ingredients until a dough forms. Let the dough rest for 10 to 20 minutes for better elasticity.
- Make Filling: Transfer the hot roasted sweet potatoes to a food processor and puree until smooth with no lumps. In a bowl, stir in the freshly grated fontina cheese. The cheese may melt slightly due to the heat, which is fine.
- Roll and Cut Dough: Divide the rested dough in half. Roll out one half on a lightly floured surface to about 1/8-inch thickness, being careful not to tear it. Use a round cutter or glass to cut out rounds and place them on parchment paper. Repeat with the second half of dough.
- Fill and Seal Pierogi: Place 1 to 2 teaspoons of the sweet potato and fontina filling in the center of each dough round. Brush the edges with a little water, fold the dough over to create a half-moon shape, and press the edges firmly to seal. Optionally, use a fork to crimp the edges for a decorative finish.
- Freeze or Cook: If desired, freeze the pierogi by placing them on a baking sheet to freeze for 30 to 60 minutes, then transfer to resealable bags and freeze up to 3 months. Otherwise, proceed to cook fresh or frozen pierogi.
- Boil Pierogi: Bring a large pot of salted water to a boil. Cook 5 to 6 pierogi at a time for 3 to 5 minutes or until they float to the surface. Remove with a slotted spoon.
- Pan-fry Pierogi: Heat a large skillet over medium heat and add the unsalted butter. Once it starts to brown, add the boiled pierogi in a single layer. Cook for 1 to 2 minutes on each side, until golden and crisp.
- Serve: Serve the crispy pierogi immediately topped with plain Greek yogurt or sour cream and freshly chopped chives. Drizzle with the browned butter from the skillet for extra flavor.
Notes
- You can freeze uncooked pierogi on a baking sheet before transferring to a bag to prevent sticking.
- Use a sturdy round cutter to ensure uniform pierogi size for even cooking.
- To prevent dough from drying out, keep unused dough covered with a damp cloth while working.
- Substitute fontina cheese with other melty cheeses like mozzarella or gouda if preferred.
- For a lighter option, use sour cream instead of Greek yogurt.
- Be careful not to overfill pierogi to avoid tearing during sealing or cooking.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
