Feast your way through the holidays, no matter how you celebrate the season with these homemade sweet potato pierogies paired with sharp blue cheese crumble and red wine caramelized onions. They are the perfect comforting meal that can be served as a formal appetizer or enjoyed any night of the week.

The combination of sweet potato, blue cheese, and red wine make a somewhat sophisticated combination that pair what you would normally find variations of served at holiday parties into little delicious bites bites of the festive season.

These mouthwatering dumplings have a buttery sweet potato filling topped with toasted breadcrumbs flavored with fresh rosemary which perfectly compliments the saltiness and sharpness of the blue cheese and the red wine onions are what puts these over the top which adds some richness and depth with a touch of sweet to balance out the flavors.

Whether you want to serve these up at your next holiday party or gobble them up all to yourself you can’t go wrong with pierogies. I mean everyone loves them. The pierogies make an excellent base with the dough and potato filling that goes with just about anything it’s easy to get creative with what to load them up with.

Like making anything with dough it takes a bit of time. We always recommend to set some time aside to make it in advance. You can absolutely make the dough and the filling and have the pierogies assembled before hand that way you are left with only the cooking and the toppings. Both pierogies and onions can be kept refrigerated up to 3 days should you be making these for your guests.

If made in advance, simply boil and fry the perogies when close to serving and all that’s left to do is crumble some creamy blue cheese over the top, scatter the red wine onions, and toss some tossed breadcrummbs. Complete them with a serving of sour cream if desired.

Print Recipe

sweet potato pierogies with red wine onions and blue cheese

sweet potato filled pierogies topped with caramelized red wine onions, blue cheese crumble and toasted breadcrumbs.

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Dinner

Servings: 40

Author: the communal feast

Ingredients

• For the dough
• 2 cups flour
• 1 tsp salt
• 2 TBS butter melted
• 1 cup sour cream
• 1 egg
• for the filling
• 1 small onion chopped
• 3 sweet potatoes cooked and mashed
• 3 TBS butter
• 3 cloves garlic minced
• salt and pepper to taste
• For the garnish
• 2 1/2 large onions thinly cut into rings
• 1 TBS butter
• 1 cup red wine
• 1 cup blue cheese crumbled
• 1/2 cup breadcrumbs
• 1 tsp fresh rosemary chopped
• sour cream optional

Instructions

• 1. To make the dough: In a medium bowl, combine the flour, salt, butter, sour cream and egg. Mix until combined, finish by knead the dough for 2 minutes. Cover with a towel and let sit 30 minutes.
• 2. While the dough is resting make the red wine onions. In a large saucepan over medium heat add the butter. Once the butter is melted add the onions. Continue to stir occasionally until the onions start to turn brown and begin to smell sweet and caramelized. This will take about 40 minutes. If the onions are cooking too fast and burning reduce the heat and add more butter. Lower temperature and more time is best when caramelizing onions. You’ll know when their ready. At this point slowly start to add the red wine, a little at a time until it gets cooked down. You don’t want to drown the onions. Continue to do this until you’ve used all the wine. Set aside until ready to serve.
• 3. To make the filling: wrap the sweet potatoes in slightly damp paper towel, with a fork pierce a few holes in each and microwave 4-6 minutes per side depending on the size. Let cool a few minutes when finished.In a medium sized pan, heat butter and cook onions a few minutes until translucent, add the garlic and cook an additional minute. Set aside in a bowl.
• 4. When the potatoes have cooled a bit, cut them in half and using a spoon scrape the insides into the bowl with the onions. Add the butter and season with salt and pepper. Stir until combined.
• 5. Roll the dough out onto a floured surface to 1/8 inch thickness. Cut out 3-inch circles and spoon 1 tsp of the filling into the center of each round. Brush half the circle edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal. In between making the pierogies and the scrapping from the circles. keep the dough covered as you work to prevent it from drying out.
• 6. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogies in batches for 2-3 minutes until they float. At this point you can choose to pan fry them to give them a nice crisp exterior or serve them as is. If frying simple heat a bit of oil in a pan and sear on both sides for 1 minute.
• 7. To make the breadcrumbs: in the same pan add the breadcrumbs with rosemary and toast 1-2 minutes until they begin to brown. Remove and set aside.
• 7. To serve the pierogies: top with toasted breadcrumbs, onions, crumble some blue cheese and serve with additional rosemary and sour cream if desired.