I am a pierogi junky. I can’t get enough. I would eat pierogies every day if I thought I could get away with it. Maybe it’s that trace of Eastern European blood . . .
You might be tempted to ask – Why in the world would I bother to make pierogies from scratch when I can buy them so cheap at the market???
Just wait. You’ll see.
This recipe is adapted from my most-loved cookbook Rebar Modern Food. You can (and should – unless you have help) make the filling the day before and refrigerate it.
Roasted Yam Pierogi Recipe
- 5 lbs yams or sweet potatoes
- 3 large leeks (the white parts) finely sliced or onions, sliced
- 1 lb of smoked gouda (if you can’t find smoked gouda, look for a smoked old cheddar, the smoke flavour is key), grated
- 2 tbsp butter
- 1/2 cup minced chives
- 1 tsp salt
- 1/2 tsp cracked pepper
- Pre-heat your oven to 400 degrees.
- Wash and scrub your yams and give them a good poke here and there with a fork.
- Place them in a parchment-lined baking dish with 1/2 inch or so of water in the bottom.
- Bake in the oven until they are soft, puffy and steaming from the holes.
- Cool until you can handle them, scoop out the flesh and mash it well. (I find my food processor does the best job of this.)
- Meanwhile, heat butter in a frying pan and add onions or leeks and salt and gently sauté until they caramelize.
- Mix together leeks, yams / sweet potatoes, cheese and chives and season with salt and pepper. Try not to eat it all straight from the bowl.
- Pop into the fridge until you’re ready to assemble your pierogi.
- 3 cups whole wheat flour
- 1 cup unbleached all-purpose flour
- 3/4 tsp salt
- 4 egg yolks
- 1 cup boiling water
- 2 tbsp veggie oil
- Mix flour and salt in a big bowl.
- Add other ingredients and stir with a spoon until it comes together into a smooth dough.
- Cover and let rest for 30 minutes at room temp.
- Divide it into quarters and roll it out to about 1/8″ thick long strips about 5-6 inches wide. Use a pasta roller if you have one; the width will be perfect.
- Spoon a heaping teaspoonful of filling in intervals along the centre of the length of the dough. (See left-hand photo above.)
- Paint around the filling with water. (You can just use your fingers.)
- Fold the dough in half over top of the filling – lift the dough up and away from yourself.
- Carefully press around each dollop of filling and seal the edges.
- Take a water glass or cookie cutter lightly dusted with flour and cut out your pierogi.
- If not devouring right away, lay out on a parchment lined cookie sheet and freeze. Once frozen, they store well in plastic bags. You can boil them straight from frozen, they will just take a little longer.
- Cook in boiling, salted water – and if you want to be really decadent, pan fry in lots of butter with onion and sausage and serve with a serious serving of sour cream or greek yogurt.
- Pig out.