SWEET POTATO PEROGIES RECIPES

Steps:

• In a food processor with the blade and pulse flour and salt.
• Add eggs and cream cheese run processor till crumbly about 20 seconds. Then through tube slowly add lukewarm water till dough comes into a ball. Process 6 seconds.
• If sticky just add a little more flour.
• Let rest 20 minutes.
• Meanwhile mix all the filling ingredients together taste and adjust seasonings and set aside.
• Roll half the dough on floured surface to about 1/16 inch thick.
• Cut out 5 inch circles using a glass or cookie form.
• Fill each circle with about 2 tablespoons of filling.
• Fold over making sure edges are sealed and no air pockets.
• If dough won`t seal lightly brush water on edges and pinch together.
• Continue till all dough and filling is used up.
• Cook in salted boiling water with a touch of olive oil.
• Cook 10 at a time do not over-crowd.
• Stir to avoid sticking.
• About 3 minutes. Remove with slotted spoon and place in bowl.
• Brown in a hot pan with butter to coat.
• Repeat till all are cooked.

Steps:

• In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
• Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork. Drain the sweet potatoes and mash. Allow to cool.
• On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
• Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Remove from the pan.
• Add the remaining 4 tablespoons of butter to the skillet. Allow the butter to foam, then settle down. Add the sage leaves and continue to cook until the butter just begins to brown and develop a toasty, nutty aroma. Season with salt.