Polish Sweet Potato Pierogi Filling
A versatile sweet potato filling, spiced and sweetened, suitable for pierogi, nalesniki, uszka, and other Eastern European dumplings.
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Instructions
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Start boiling a deep pot of salted water.
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Combine ricotta, riced hot sweet potatoes, cinnamon, ginger, allspice, nutmeg, cloves, brown sugar, and salt in a bowl; mix well and cool completely.
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Prepare pierogi dough.
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Roll dough to 1/8-inch thick on a floured surface.
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Cut dough into 3-inch rounds; set aside covered scraps.
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Place 1 1/2-inch portions of filling onto each dough round.
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Fold dough over filling into a half-moon, sealing and crimping edges; moisten with egg wash if dough is dry. Repeat with reserved scraps.
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Once water is simmering, drop 12 pierogi into the water. Stir once, then cook for 3 minutes after they rise to the surface.
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Transfer cooked pierogi with a slotted spoon to a buttered platter. Repeat for all.
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Sauté boiled pierogi in melted butter until golden.
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Serve with cinnamon sugar and whipped cream, if desired.