For this one, we’re taking a classic Eastern European food and adding a few alterations to make the meal our own. Instead of using white potatoes as our filling, we are using a yam, and then we’re building earthy/fall flavours into the dish with the addition of Brussels Sprouts and goat milk (along with onions) instead of the classic butter sautee to finish the meal.
The recipe below is good for roughly two dinners (16 small pierogies), so scale up or down as needed! Also, these little pillows of deliciousness freeze well, so make a double, and save some for a quick meal another day!
Time: 60 Minutes
- For the Dough (all measurements are approximate, and you may need to add more flour or water depending on the size of your egg, temperature of your water, etc):
- 1 Cup of All Purpose Flour
- 1 Egg
- About 1.5 ounces (1/6 cup) of warm Water
- A little salt
- For the filling:
- A Yam/Sweet Potato
- Black Pepper
- *Optional method to serve the pierogies that we used:
- For the Sauce:
- Goat Milk
- Butter (about a tablespoon)
- Flour (also about a tablespoon)
- Brussels Sprouts
- For the Sauce:
- Start to boil some water in a pot. Peel and cut your sweet potato, and then boil until soft.
- While your potatoes are boiling, turn your attention to your dough:
- Beat your egg in a mixing bowl, and then add your water, salt, and flour. Stir to combine and then knead to combine fully and get the gluten structure activated.
- When your dough holds together nicely and is slightly tacky, wrap it in some plastic cling wrap, and set it aside so that the flour can truly hydrate (about 25-30 minutes)
- *Optional: While the potatoes are boiling and your dough is sitting, slice your onion, and cut your Brussels Sprouts into ribbons like you would to make Shaved Brussels Sprouts.
- When your potatoes are soft, drain the water, and put them into your food processor with some milk, butter, and black pepper. Puree, and set aside.
- Start to boil some water in a large pot.
- Back to your dough!
- Cut your dough in half until you have sixteen or equal pieces, and roll each into a ball.
- On a lightly floured surface, one by one, roll each out into a flat circle. Place on parchment paper or another non-stick type surface side by side until all of your dough circles are ready.
- Evenly scoop your mashed sweet potatoes in the middle of your (soon to be) pierogies
- Wet your fingers, and use that to moisten a semi-circle around each of your dough flats. Then, close and seal them shut (try to keep as much air as possible out of the inside since it will expand when it cooks).
- *Optional: Start to heat some butter in a heavy bottomed (cast iron) pan, and then add your onions. Sautee for a few minutes, and then and shaved Brussels sprouts to caramelize.
- Once your onions start to caramelize, carefully place all of your pierogies in your water for about 5 minutes. They should all be floating at that point.
- *Optional: While the pierogies are boiling, stir your “sauce ingredient” flour into your onions and Brussels Sprouts. Let that cook for a few minutes, and then pour in your goat milk.
- *Optional: When your pierogies are done boiling, drain, and add them to your pan with the onions/sprouts/sauce, and stir to coat.
- Plate, devour, and enjoy!