These sweet potato and goat cheese pierogi are a twist on classic Polish dumplings that will certainly have you craving more!
Traditional pierogi are dumplings originating in Poland, although similar versions can be found in other Central or Eastern European countries.
They are usually filled with potato, and cheddar cheese and topped with an onion-based sauce.
Our version of pierogi has the perfect balance of earthy, sweet, and savory flavors.
Roasting the sweet potatoes instead of boiling them adds a deep caramelized flavor to the filling that works so well with the distinctive goat cheese.
They are dressed with a herbaceous butter sauce that brings all the flavors together.
These dumplings are the ideal dish to serve as a showstopping appetizer when you’re entertaining.
Why you will love this Pierogi recipe…
Sweet Potato and Goat Cheese Pierogi with Sage Butter
Ingredients
For the Dough:
- 2 cups all-purpose flour, plus extra for dusting
- 1 large egg
- ½ cup sour cream
- ¼ cup butter, melted
- Pinch of salt
For the Filling:
- 2 medium sweet potatoes, roasted and mashed (about 1½ cups)
- 4 oz goat cheese, crumbled
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
For the Sage Butter:
- ½ cup salted butter
- 8-10 fresh sage leaves
- Pinch of salt
- Zest of 1 lemon
Instructions
Ingredients
- In a large bowl, combine the flour and a pinch of salt. Add the egg, sour cream, and melted butter. Mix until it forms a shaggy dough.
- Knead on a floured surface for 8-10 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Roast the sweet potatoes at 400°F for 45-50 minutes until tender. Scoop out the flesh and mash until smooth.
- Mix the mashed sweet potatoes with goat cheese and thyme. Season with salt and pepper to taste.
- Roll out the dough to about ⅛-inch thickness on a floured surface. Use a round cutter (3-4 inches) to cut out circles.
- Place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon and press the edges firmly to seal. Crimp with a fork for extra security.
- Bring a large pot of salted water to a boil. Boil the pierogi in batches for 3-4 minutes, or until they float to the top.
- Transfer to a plate to dry slightly.
- In a skillet, melt the butter over medium heat until it starts to foam. Add the sage leaves and cook until crispy, about 2 minutes. Remove the sage and set aside.
- Continue cooking the butter until it turns golden brown and smells nutty. Add a pinch of salt and the lemon zest.
- Heat a little of the sage butter in a skillet over medium heat. Fry the boiled pierogi until golden on each side.
- Drizzle with the sage butter and garnish with crispy sage leaves.
Nutrition
Serving Suggestions
These delicious dumplings are perfect to serve by themselves with the sage butter sauce but you can also top them with a dollop of sour cream and a sprinkle of freshly grated Parmesan.
We also like serving the pierogi alongside a crisp refreshing salad to balance out the richness. They can be served as a starter, main meal or as a side.
🧑🍳 Expert Tips
Storage Suggestions
Pierogi FAQs
What is the English version of pierogi?
In English, pierogi means stuffed dumpling.
What do Ukrainians call perogies?
The Ukrainian version of pierogi is called varenyky.
Leave a Comment