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Sonoma Modern American Sweet Potato Pierogi
Dough 2 ½ cups flour sifted 1 tsp salt 1 egg lightly beaten 2 T sour cream ½ cup luke warm water In a bowl make a well with the flour. Add all ingredients and mix until dough forms. You may need about ½ cup of extra flour. The dough will be sticky. Let rest at least 1 hour.
Fillings 1 sweet potato baked soft 1 apple peeled and chopped in 1" pieces 2 T butter 1 cinnamon stick 1 tsp molasses 1 T orange juice 2 T cream Sauté apple in butter. Add cinnamon, molasses and orange juice. Cook till reduced. Add cream and bring to a boil. Remove from heat. Remove cinnamon and puree. Scoop out the potato and mix with apple. Add herb and season with salt and pepper. Let cool before stuffing pierogi's.
Assemble Have a large pot of lightly salted water ready at a boil. Roll out portions of the dough to 1/16", for this you will need lots of flour to keep from sticking. Cut in 3" rounds. Place a heaping tsp of filling in the center. Brush 1/8" rim with water ½ way around. Fold over and press to seal. Try not to get filling in between edges. Make the first round and then drop them in the water. Cook 10 minutes. Pull out of the water, rinse under cold water and let cool on wax paper not touching. Repeat with remaining dough. The scrapes can be rolled out one more time. They can be frozen at this point. When serving bake, fry or boil and serve with sour cream. Enjoy!!!!!