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Veg - Sweet Potato Pierogies Sweet Potato Pierogies

Traditionally filled with potatoes and cheese, this recipe is a personal variation on the Polish dumpling with a sweet potato and garlic filling. The onion topping, however, remains true.

For the dough:
2 cups flour
1/2 cup spring water
a few pinched sea salt
2 eggs, slightly beaten

For the filling:
2 sweet potatoes
2 cloves garlic, minced
salt & pepper to taste
pinch of nutmeg

For the topping:
2 large yellow onions
4 T. butter
1/4 cup fresh parsley, chopped (optional)
salt & pepper to taste

For the dough: As you would make pasta, mound the flour in a bowl and place remaining ingredients in a well in the center. Stir with flour in circular motion, gradually incorporating everything until combined and you have a very sticky dough. Turn out onto a well-floured countertop and knead dough for 8-10 minutes, incorporating more flour, if necessary. Wrap dough in plastic and let rest on countertop for half an hour.

In the meantime: Peel and cube sweet potatoes. Boil in saucepan of salted water for 10-15 until fork tender. Drain, transfer to a bowl and mash. Clean saucepan. Melt butter over low heat and saute garlic for five minutes. Add to potatoes. Season to taste.

Start a large pot of boiling water and in another large pan (saucepan), saute the chopped onion in the butter slowly over low-medium heat for 20 minutes. Season to taste.

Slice dough ball in half and, in two batches, roll dough out onto floured surface to 1/8" inch thickness, or 14" square. Cut into 2" squares. Place 2 teaspoons of filling onto each square. Fold over diagonally. Pinch and seal edges. Repeat until all dough is used (most likely, you'll have filling leftover.)

Add dumplings to pot of boiling, salted water and stir for the first minutes to ensure none stick to the bottom. After they rise to the top, boil one minute more and drain. Transfer to a large platter and top with onions and parsley (or toss them all together in the large pan in which you sauteed the onions).

Makes 3 dozen.

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