There’s nothing quite like biting into a warm, soft pierogi bursting with a creamy, flavorful filling. If you’ve never tried Polish pierogi with sweet potato and cheese, you’re in for a treat! This recipe takes a traditional favorite and adds a sweet, savory twist that’s perfect for cozy dinners or impressive holiday gatherings. Trust me, the moment you taste one, you’ll understand why this dish is beloved around the world. The tender dough combined with the velvety filling is pure comfort food magic.
I first discovered this combination when experimenting in my kitchen one chilly autumn evening. I had extra sweet potatoes on hand and decided to try them in my pierogi recipe. The result? A new family favorite that’s now requested at every holiday dinner. What makes this dish even better is how versatile it is – whether you’re cooking for picky eaters, vegetarians, or just yourself, these pierogi are always a hit.
In this post, I’ll walk you through everything you need to create these irresistible Polish pierogi with sweet potato and cheese. From the simple ingredients to the step-by-step process, you’ll have all the tools to make these at home. Let’s get started!
Why You’ll Love This Recipe
- Comfort Food at Its Best: Pierogi are the epitome of hearty, soul-warming dishes. The sweet potato and cheese filling adds a creamy, slightly sweet twist.
- Easy to Make: With simple steps and basic ingredients, this recipe is beginner-friendly while still feeling gourmet.
- Perfect for Any Occasion: These pierogi are ideal for family dinners, festive gatherings, or even when you’re craving something cozy on a chilly day.
- Customizable: You can tweak the filling to suit your taste or dietary preferences – more on that later!
- Kid-Approved: The creamy sweet potato and cheese filling is a guaranteed crowd-pleaser, even for picky eaters.
- Authentically Inspired: While this recipe takes a creative twist on traditional Polish pierogi, it still honors the classic techniques and flavors.
The combination of sweet potato and cheese really sets this recipe apart. The natural sweetness of the potatoes pairs beautifully with the creamy, savory cheese, creating a balanced bite that’s both indulgent and satisfying. Plus, the homemade dough is soft and pillowy, making each pierogi feel like a little pocket of joy. Whether you’re serving these up as a main dish, appetizer, or even a side, they’re sure to be the star of the table!
What Ingredients You Will Need
This pierogi recipe uses a handful of simple ingredients to create a dish that’s bursting with flavor. Here’s what you’ll need:
For the Dough:
- 2 cups (250g) all-purpose flour (plus extra for rolling out the dough)
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) water
- 1/4 tsp salt
For the Filling:
- 2 medium sweet potatoes, peeled and boiled until soft
- 1 cup (120g) shredded cheddar cheese (or cheese of choice)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional, for a warm flavor)
For Serving:
- Butter (for frying)
- Sour cream (for dipping)
- Chopped chives or parsley (optional, for garnish)
Feel free to experiment with the ingredients! For example, you can use ricotta or cream cheese instead of cheddar, or add a pinch of cinnamon to the sweet potato for extra warmth. Make it your own!
Equipment Needed
- Mixing bowl (for making the dough)
- Rolling pin (to roll out the pierogi dough)
- Knife or pastry cutter (to shape the pierogi)
- Fork (for crimping the edges)
- Large pot (to boil the pierogi)
- Skillet or frying pan (to fry them in butter)
- Potato masher or fork (to make the filling)
If you don’t have a pastry cutter, you can use the rim of a glass to cut out your pierogi shapes. A slotted spoon is great for transferring the pierogi from the boiling water to the pan without breaking them.
Preparation Method
Step 1: Prepare the Dough
- In a mixing bowl, combine the all-purpose flour and salt.
- Add the egg, sour cream, and water. Mix until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough feels sticky, add a bit more flour (1 tbsp at a time).
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
Step 2: Prepare the Filling
- While the dough rests, mash the cooked sweet potatoes in a bowl until smooth.
- Add the shredded cheese, salt, pepper, and nutmeg (if using). Mix until well combined.
- Set the filling aside to cool completely before using.
Step 3: Roll Out & Cut the Dough
- After the dough has rested, roll it out on a floured surface until it’s about 1/8-inch (3mm) thick.
- Use a pastry cutter or glass to cut out circles approximately 3 inches (7.5cm) in diameter.
Step 4: Assemble the Pierogi
- Place a small spoonful of filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape.
- Press the edges together firmly and crimp with a fork to seal.
Step 5: Cook the Pierogi
- Boil a large pot of salted water and drop the pierogi in batches. Cook for 2-4 minutes, or until they float to the surface.
- Transfer the cooked pierogi to a plate lined with a paper towel to drain.
- Heat a skillet over medium heat and melt 2 tbsp of butter.
- Fry the pierogi until golden brown and slightly crispy on both sides, about 2 minutes per side.
Cooking Tips & Techniques
Making pierogi is an art, but it’s easy to master with a few tips:
- Don’t Overfill: Too much filling can make it hard to seal the pierogi. Stick to about a teaspoon of filling per piece.
- Keep the Dough Covered: While working, keep unused dough covered with a damp towel or plastic wrap to prevent it from drying out.
- Watch the Boiling Time: Don’t overcook the pierogi in water – once they float, they’re ready!
- Fry Gently: Use medium heat and avoid overcrowding the pan to ensure even browning.
- Customize the Filling: If you want it creamier, add a splash of milk or cream to the sweet potato mixture.
Variations & Adaptations
- Vegan Version: Use vegan cheese and replace the egg and sour cream in the dough with plant-based alternatives like flaxseed and vegan yogurt.
- Seasonal Twist: Swap sweet potatoes for pumpkin puree in the fall or butternut squash for a subtly nutty flavor.
- Protein Boost: Add crumbled bacon or shredded chicken to the filling for an extra hearty option.
- Spice It Up: Mix in a pinch of cayenne or smoked paprika for a spicy kick.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend designed for baking.
One personal favorite variation I’ve tried is adding caramelized onions to the filling. It brings an extra layer of sweetness and depth that pairs beautifully with the creamy cheese and sweet potato. Give it a try!
Serving & Storage Suggestions
Polish pierogi with sweet potato and cheese are best served warm, straight from the skillet after frying. Arrange them on a plate, drizzle with melted butter, and sprinkle some fresh parsley or chives for a pop of color. Pair with a dollop of sour cream or a tangy yogurt sauce for dipping.
If you’re serving these at a party, consider offering a variety of toppings like caramelized onions, crispy bacon bits, or even a drizzle of honey for a sweet-savory combo.
To store leftovers, place the cooked pierogi in an airtight container and refrigerate for up to 3 days. To freeze, arrange uncooked pierogi on a baking sheet and freeze until solid, then transfer them to a freezer bag for up to 3 months. Reheat by frying directly from the fridge or boiling if frozen.
Nutritional Information & Benefits
Each serving of pierogi (about 4-5 pieces) contains approximately:
- Calories: 300
- Protein: 10g
- Carbohydrates: 40g
- Fat: 10g
Sweet potatoes are packed with vitamins A and C, as well as fiber, making them a nutritious addition to this recipe. The cheddar cheese adds a good dose of calcium, while the homemade dough keeps things wholesome. If you’re looking for a filling yet balanced comfort food, these pierogi are a great choice!
Conclusion
These Polish pierogi with sweet potato and cheese are a cozy, flavorful dish that’s sure to become a family favorite. Whether you’re new to making pierogi or a seasoned pro, this recipe is approachable, customizable, and downright delicious. The combination of sweet potato and cheese creates a unique filling that’s both comforting and satisfying.
Give this recipe a try and let me know how it turns out! I’d love to hear your variations and see what creative twists you come up with. Drop a comment below or share your pierogi creations on social media. Trust me, once you master this recipe, you’ll find yourself making pierogi again and again. Happy cooking!
FAQs
Can I make pierogi dough ahead of time?
Yes! You can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use.
Can I freeze these pierogi?
Absolutely! Freeze uncooked pierogi on a tray first, then transfer them to a freezer bag. They’ll keep for up to 3 months.
What’s the best way to reheat pierogi?
Frying is the best option for reheating pierogi as it restores the crispy texture. You can also boil them lightly for a softer result.
Can I use a different cheese for the filling?
Yes, you can use cream cheese, ricotta, or even feta depending on your taste preference.
What’s the best way to seal pierogi?
Press the edges firmly together and use a fork for crimping. If the dough is too dry, dab a bit of water on the edges before sealing.
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Irresistible Polish Pierogi Recipe with Sweet Potato & Cheese
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
A cozy and flavorful twist on traditional Polish pierogi, featuring a creamy sweet potato and cheese filling wrapped in tender homemade dough.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 large egg
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) water
- 1/4 tsp salt
- 2 medium sweet potatoes, peeled and boiled until soft
- 1 cup (120g) shredded cheddar cheese
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- Butter (for frying)
- Sour cream (for dipping)
- Chopped chives or parsley (optional, for garnish)
Instructions
- In a mixing bowl, combine the all-purpose flour and salt.
- Add the egg, sour cream, and water. Mix until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough feels sticky, add a bit more flour (1 tbsp at a time).
- Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- While the dough rests, mash the cooked sweet potatoes in a bowl until smooth.
- Add the shredded cheese, salt, pepper, and nutmeg (if using). Mix until well combined.
- Set the filling aside to cool completely before using.
- After the dough has rested, roll it out on a floured surface until it’s about 1/8-inch (3mm) thick.
- Use a pastry cutter or glass to cut out circles approximately 3 inches (7.5cm) in diameter.
- Place a small spoonful of filling in the center of each dough circle.
- Fold the dough over the filling to form a half-moon shape.
- Press the edges together firmly and crimp with a fork to seal.
- Boil a large pot of salted water and drop the pierogi in batches. Cook for 2-4 minutes, or until they float to the surface.
- Transfer the cooked pierogi to a plate lined with a paper towel to drain.
- Heat a skillet over medium heat and melt 2 tbsp of butter.
- Fry the pierogi until golden brown and slightly crispy on both sides, about 2 minutes per side.
Notes
[‘Don’t overfill the pierogi to ensure they seal properly.’, ‘Keep unused dough covered with a damp towel or plastic wrap to prevent drying out.’, ‘Once pierogi float in boiling water, they are ready.’, ‘Fry gently over medium heat to ensure even browning.’, ‘Customize the filling with additional ingredients like caramelized onions or spices.’]
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Serving Size: 4-5 pierogi per serv
- Calories: 300
- Fat: 10
- Carbohydrates: 40
- Protein: 10
Keywords: pierogi, Polish recipe, sweet potato pierogi, cheese pierogi, comfort food, vegetarian recipe, holiday dish
