Sweet potato whole wheat pierogies
I just got home from a long weekend visiting my best friend in Cleveland, Ohio. If you have never been, it is such a cool city. There are so many good places to eat, drink coffee, or drink a local beer. The theme for this month's Recipe Redux theme is a vacation-inspired recipe. What a perfect time for this theme with my past weekend exploring Cleveland! I created my recipe while on vacation at my friend's house in Cleveland. I asked her what a popular food choice in Cleveland is, which she stated are pierogies.
Pierogies are filled dumplings that are popular in Eastern European cultures, for example: Poland, Ukrainian, Russia, etc. They come in all shapes, but most popular is a semi-circular shape. Pierogies are usually filled with cheese, potatoes, sauerkraut, and meat. They are served with a fried onions, in melted butter, or topped with sour cream.
I decided to create a healthier version to add more fiber and healthier fats rather than a dish filled with saturated fat, salt, and low in fiber.
My swaps:
*Whole wheat floor in places of white all-purpose flour
*Sweet potatoes with herbs in place of cheese/meat filling
*Kale, onions, garlic sauteed in olive oil in place of melted butter, fried onions, or sour cream
*optional: Plain Greek Yogurt in place of sour cream
Ingredients:
Dough
- 2 cups whole wheat flour+ some for dusting
- 3/4 cup hot water
- 1 tsp olive oil
- 1tbsp dried rosemary
Filling
- 2 sweet potatoes
- 1 tsp Garlic powder
- 1/2 tsp pepper
- 1 tsp dried rosemary
- 1 tsp dried parsley
Topping
- 6 large stalks Kale (6 cups about)
- 1 Onion, chopped
- 4 cloves Garlic, minced
- 1/2 tsp pepper
- 2 tsp Olive oil
Directions:
1. Cut sweet potatoes in half and add into a pot of boiling water until soft (about 20min).
2. While potatoes are cooking, prepare the dough: Add rosemary to whole wheat flour, gradually add water and oil and kneed the dough until dough ball comes together. Wrap the dough ball into plastic wrap, let sit in the fridge for 15+ minutes.
3. Potatoes are done when they are soft enough for a fork to go through it. Remove from hot water into a bowl to cool. Once cooled, remove skin (eat for more fiber!).
4. Smash together sweet potatoes add the remaining spices for the filling: garlic powder, rosemary, parsley, and pepper.
5. Sprinkle flour onto a flat working surface. Roll out the dough to a thin layer (1/16" thin). Using a round cookie cutter or cup, create round pieces of dough and flatten more for a palm-size piece of dough.
7. Fold the dough and pinch sides to hold the dough together and keep the filling in the dough.
8. Fill up a pot of water and boil. Once boiling, add pierogies. Once the pierogies float to the top, they are cooked.
9. Heat a skillet with olive oil. Add onions and let them cook for 2 minutes, add kale, garlic, and pepper. Let cook until kale is cooked down. Add a tsp water from the starch water from the pierogies to prevent burning in the pan.
10. In another skillet, heat up a drizzle of olive oil. Add cooked pierogies to hot pan to brown up the pierogies and flip once.
11. Plate pierogies and top with kale mixture. Optional topping: Plain Greek Yogurt.
12. Enjoy!
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