I apologize for not posting last Friday. It seems my intense love of autumn does not bring with it an immunity to colds and the like, and I fell sick with my first head cold of the season last Wednesday night.
It also doesn’t help that the weather in NJ ranged from 45 degrees Tuesday night to a whopping 84 degrees mid-Sunday. My immune system does not appreciate this madness.
I’m writing this post with just about the biggest box of tissues and cough drops at my side, but I refuse to let this ridiculous cold stop me from sharing this pierogi recipe with you.
The show must go on – for the sake of delicious sweet potato-filled pierogi.
Pierogi happen to be one of my favorite types of dumplings. Did you know, by the way, that the plural of pierogi is pierogi? It’s like fish or deer, only tastier and more fun to say.
So I can say “I ate all the pierogi last night and everyone else at the table got super mad” and you would be grammatically correct. 😉 You may very well end up being factually correct as well, since these Homemade Sweet Potato Pierogi are also filled with bacon and roasted garlic and will disappear off your dinner table in minutes !
They also happen to be surprisingly simple (and fun!). For this Fear No Food post, I adapted this recipe from the Kitchn for classic pierogi, swapping in sweet potatoes, bacon crumbles, and a whole head’s worth of roasted garlic.
One seriously important point though: make sure you use the right-size biscuit cutter and measuring spoon. Don’t be like me and think “Oh, my biscuit cutter is totally 3 inches,” even though it’s actually 2 1/2, and then try to cram 1 tablespoon of filling into a tiny circle of dough.
I ended up having to re-roll a great deal of dough, so be sure to measure your cookie cutter (or drinking glass or whatever you choose to cut out circles of dough) to fit your filling. If you can avoid this little blunder of mine, then these pierogi can be whipped up one Saturday afternoon in no time and then frozen for a quick-fix meal later in the week or month.
You could also boil
and inhale them straight away, but it’s always nice to be able to pull them out of the freezer on a day when you don’t feel like doing too much cooking.
Serve them as a side dish to your meal, or as the main course with some sausage and sauteed onions! They also happen to make great football food, since you can make a bunch and freeze them ahead of game day.
I’l be back on Wednesday, hopefully cold-free, with the first of many adorable Halloween recipes!