Sweet Potato and Goat Cheese Pierogi with Sage Butter

Sweet Potato and Goat Cheese Pierogi with Sage Butter

Amy Hand

Amy Hand

Amy worked as the head pastry chef at multiple restaurants in South Africa. She now shares her professional insights about cooking and kitchen tools here at The Skillful Cook.

Pierogi are traditional Polish dumplings that are a go-to comfort food for many people in Eastern Europe.A twist on that classic that will have you coming back.
Rate this recipe!

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.

These sweet potato and goat cheese pierogi are a twist on classic Polish dumplings

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.

Our version of pierogi has the perfect balance

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.

dressed with a herbaceous butter sauce

Why you will love this Pierogi recipe…

  • Delectable flavor profile– These dumplings have it all! They are sweet, savory, cheesy, and herbaceous.
  • Perfect for any occasion– They fit in just as well at a fancy dinner party as they do at a cozy meal at home.
  • Versatile- They can be served as an appetizer, main or side.
  • Superfood- The sweet potato adds extra nutrition to the filling.
  • Twist on a classic- Same concept with slightly different ingredients to play with new flavors.
Why you will love this Pierogi recipe
Pierogi recipe

Sweet Potato and Goat Cheese Pierogi with Sage Butter

Pierogi are traditional Polish dumplings that are a go-to comfort food for many people in Eastern Europe. This version is a twist on that classic that will have you coming back for seconds.
Rate this recipe!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Main Course
Cuisine Polish
Servings 12 Pierogi
Calories 260 kcal

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

  • Pierogi 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.
    Pierogi Recipe Instruction - Prepare the Filling
  • 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.
    Pierogi Recipe Instruction - Roll out the dough
  • 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.
  • Pierogi Recipe Instruction - press the edges firmly to seal
  • 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.
    Pierogi Recipe Instruction - 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.
    Pierogi Recipe Instruction - Make the Sage Butter
  • 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.
    Pierogi Recipe Instruction - Drizzle with the sage butter

Nutrition

Calories 260kcal (13%)Carbohydrates 24g (8%)Protein 5g (10%)Fat 16g (25%)Saturated Fat 10g (63%)Polyunsaturated Fat 1gMonounsaturated Fat 4gTrans Fat 0.5gCholesterol 56mg (19%)Sodium 156mg (7%)Potassium 174mg (5%)Fiber 2g (8%)Sugar 2g (2%)Vitamin A 5886IU (118%)Vitamin C 1mg (1%)Calcium 44mg (4%)Iron 1mg (6%)
Keyword Pierogi
Tried this recipe?Let us know if you liked it in the comments below!

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

  • Seal carefully. There should be no air bubbles and the edges must be sealed well to prevent water from getting inside the dumplings.
  • Prep in advance.  Both the dough and the filling can be made early and stored in the refrigerator to save time later.
  • Use the window pane test. Use this method to determine if the dough is sufficiently kneaded.
  • Make double. Freeze the extras for a quick dinner later on.
These delicious dumplings are perfect to serve by themselves

Storage Suggestions

  • To store- Transfer the cooled pierogi to an airtight container and store them in the refrigerator for up to 5 days. 
  • To reheat- Pop the pierogi in the microwave for a minute to heat them up quickly. For a slightly crisp finish, reheat in a frying pan over medium heat with a little of the sage butter. 
  • To freeze- These pierogi should be frozen raw and boiled from frozen for the best result. Freezing them after being cooked with compromise the pastry. Lie the uncooked pierogi on a baking tray and freeze until solid. Once frozen, transfer them to a Ziploc bag. Label them with the date and put them back in the freezer.

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.

Amy Hand
About the author
After finding the chef life a little too high-paced, Amy decided to take her cooking skills and use them to teach others through food writing. She uses her knowledge as a pastry chef and experience as a head chef to write articles that are engaging and helpful while being as entertaining as possible.

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.