Sweet Potato-Pear Piergoies
- Prep Time 0:30
- Cook Time 0:08
- Estimated Cost $11.25
- 8 Comments
When we were kids, my friend Rebecca used to come over to my house before Hebrew School. We probably should have been doing our homework, but instead I made elaborate snacks for us to share. One of our favorites was frozen pierogies, which I would pan-fry and serve with applesauce and sour cream.
I still love traditional pierogies, but was delighted with this sweeter, more complex version. The filling would make a delicious side dish on its own.
Note: be sure you have a frying pan with a fitted lid.
- 30 round potsticker wrappers $1.50
- 1 large sweet potato or 2 small ones, peeled, diced, and boiled until soft $1
- 1 Bartlett pear, peeled and diced, plus extra for garnish $0.75
- 1/2 small white onion, diced $0.50
- 1 small bunch flat leaf parsley, chopped, plus extra for garnish $1
- 3 tbsp grated Parmesan cheese, plus extra for garnish $4 for 10 oz.
- salt and pepper to taste Pantry
- 1 tbsp butter $1 for a stick
- 2 tbsp olive oil Pantry
- sour cream (optional) for garnish $1.50 for 8 oz.
- Heat 1 tbsp of the olive oil in a medium frying pan over medium-high heat. Add the onions and pear and cook for 3-4 minutes or until onions are fragrant and pear softens slightly. Remove from heat.
- In a mixing bowl, combine cooked sweet potato, pear-onion mixture, flat leaf parsley, Parmesan, butter and salt and pepper to taste. Mash with the back of a fork until smooth.
- To assemble the pierogies, place a potsticker wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 1/2 tbsps of filling in the center of the wrapper. Fold in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
- To cook the pierogies, heat the remaining olive oil in a frying pan (you can use the one you cooked the onions and pears in to minimize dirty dishes) over medium-high heat. Cook the pierogies in the hot pan until they are lightly golden brown and crisp on the bottom. Flip and cook the pierogies on the other side. Once both sides are crisp, pour 2 tbsp water over the whole pan and cover the pan with a fitted lid. Allow the pierogies to steam for about 1 minute. Remove lid and let the excess liquid evaporate for a few minutes until the pierogies become crisp again.
- Serve garnished with additional Parmesan, pear and parsley with sour cream for dipping.
Makes 30 pierogies.