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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
Cook Time30 minutes
Total Time1 hour 30 minutes
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.