Sam’s Perogies: A Sweet Potato Dream

My earliest memories of perogies aren’t from some grand Ukrainian festival, but rather from a small, bustling kitchen, filled with the comforting aroma of simmering potatoes and caramelized onions. My grandmother, Baba Elena, would stand for hours, her hands moving with the practiced grace of generations, pinching and folding those little pockets of dough. While her recipe was traditional, filled with savory delights, I often dreamt of a sweeter version, a perogie that tasted like autumn itself. This recipe for Sam’s Perogies with Sweet Potato Filling captures that longing perfectly.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yields: 35 perogies
• Serves: 10-15
• Dietary Type: Vegetarian (Can be made Vegan)

Ingredients

For the Perogie Dough:

• 2 large eggs
• ½ teaspoon salt
• 1 ¼ cups flour (all-purpose or gluten-free blend)
• 1 ¼ cups almond meal
• 2 ounces cream cheese (can substitute with vegan cream cheese for a vegan version)
• Water, as needed (amount depends on flour dryness)

For the Sweet Potato Filling:

• 3-4 cups mashed cooked sweet potatoes (about 2 large)
• 2 tablespoons milk, warmed (dairy or non-dairy)
• 2 tablespoons butter, melted (dairy or vegan)
• 2 tablespoons cream cheese, room temperature (dairy or vegan)
• ½ – 1 teaspoon cinnamon (to taste)
• ½ teaspoon vanilla extract
• 1 tablespoon brown sugar
• ¼ teaspoon orange zest
• 2 ¼ tablespoons dried cranberries
• 1 pinch salt
• Black pepper, to taste

For Cooking and Serving:

• Butter, for frying
• Salt, for boiling water
• Olive oil, a touch for boiling water

Equipment Needed

• Food processor
• Measuring cups and spoons
• Large bowl
• Rolling pin
• Floured surface
• 5-inch cookie cutter or glass
• Large pot
• Slotted spoon
• Large frying pan

Instructions

1. Prepare the Dough: In a food processor fitted with the blade, pulse the flour and salt until combined. This ensures the salt is evenly distributed.
2. Incorporate Wet Ingredients: Add the eggs and cream cheese to the food processor. Run the processor until the mixture becomes crumbly, about 20 seconds.
3. Add Water Gradually: Through the feed tube, slowly add lukewarm water until the dough comes together into a ball. Process for about 6 seconds. Be cautious not to add too much water at once, as the dough should be pliable, not sticky.
4. Adjust Consistency (if needed): If the dough is still sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.
5. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 20 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll.
6. Prepare the Filling: While the dough rests, combine all the filling ingredients in a large bowl: mashed sweet potatoes, warmed milk, melted butter, cream cheese, cinnamon, vanilla, brown sugar, orange zest, dried cranberries, salt, and black pepper.
7. Taste and Adjust: Taste the filling and adjust the seasonings as needed. You might want to add more cinnamon, brown sugar, or a pinch of salt depending on the sweetness of your sweet potatoes.
8. Roll Out the Dough: On a lightly floured surface, roll out half of the dough to about 1/16 inch thick. Keep the remaining dough covered to prevent it from drying out.
9. Cut Out Circles: Cut out 5-inch circles using a cookie cutter or the rim of a glass. Re-roll the scraps to minimize waste.
10. Fill the Perogies: Place about 2 tablespoons of the sweet potato filling in the center of each circle. Be careful not to overfill, as this can make them difficult to seal.
11. Fold and Seal: Fold the dough over the filling, creating a half-moon shape. Make sure the edges are sealed tightly to prevent the filling from leaking out during cooking. Ensure there are no air pockets trapped inside.
12. Seal Properly: If the dough doesn’t seal easily, lightly brush the edges with water before pinching them together. A fork can also be used to crimp the edges for a decorative and secure seal.
13. Repeat: Continue filling and sealing perogies until all the dough and filling are used up.
14. Cook the Perogies: Bring a large pot of salted water to a rolling boil. Add a touch of olive oil to help prevent sticking.
15. Boil in Batches: Gently drop the perogies into the boiling water, about 10 at a time, being careful not to overcrowd the pot.
16. Cook Until Floating: Cook the perogies for about 3 minutes, or until they float to the surface and are heated through. Stir occasionally to prevent them from sticking to the bottom of the pot.
17. Remove and Drain: Remove the cooked perogies with a slotted spoon and place them in a bowl.
18. Brown in Butter: In a large, hot frying pan, melt some butter. Add the cooked perogies to the pan and brown them on all sides, coating them in the melted butter.
19. Repeat Browning: Repeat the browning process with the remaining perogies, adding more butter to the pan as needed.
20. Serve Immediately: Serve the browned perogies immediately, garnished as desired.

Expert Tips & Tricks

• Make-Ahead Filling: The sweet potato filling can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together even more.
• Freeze for Later: Uncooked perogies can be frozen for later use. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag for longer storage. Cook directly from frozen, adding a minute or two to the cooking time.
• Prevent Sticking: To prevent the dough from sticking while rolling, use a silicone rolling mat or lightly flour the work surface.
• Get Creative with Fillings: Feel free to experiment with other fillings, such as mashed butternut squash, pumpkin puree, or even apple pie filling.
• Vegan Perfection: Ensure all your ingredients are vegan-friendly by using vegan cream cheese and vegan butter substitutes.

Serving & Storage Suggestions

Serve these sweet potato perogies hot, straight from the frying pan. They are delicious on their own, but you can also garnish them with a dollop of sour cream (or vegan sour cream), a sprinkle of chopped pecans, or a drizzle of maple syrup.

Leftover cooked perogies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a frying pan with a little butter until heated through and slightly crispy. Do not leave at room temperature for more than 2 hours.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	274 kcal	N/A
Total Fat	12.7 g	19%
Saturated Fat	4.2 g	21%
Cholesterol	58.3 mg	19%
Sodium	216.6 mg	9%
Total Carbohydrate	33.8 g	11%
Dietary Fiber	4.4 g	17%
Sugars	7.8 g	N/A
Protein	7.5 g	15%

Variations & Substitutions

• Gluten-Free Perogies: Use a gluten-free flour blend instead of all-purpose flour for the dough. Ensure your almond meal is also certified gluten-free.
• Dairy-Free Perogies: Substitute dairy cream cheese and milk with their vegan counterparts to create a completely dairy-free dish.
• Spiced Apple Filling: Replace the sweet potato filling with a spiced apple filling for a different autumnal twist.
• Savory-Sweet Combination: Add a pinch of nutmeg and a sprinkle of parmesan cheese to the sweet potato filling for a more complex, savory-sweet flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular potatoes instead of sweet potatoes?
A: While you can use regular potatoes, the sweet potato provides a distinct sweetness and creamy texture that complements the other flavors in the filling.

Q: How do I prevent the perogies from sticking together while boiling?
A: Adding a touch of olive oil to the boiling water helps prevent the perogies from sticking. Also, be sure not to overcrowd the pot.

Q: Can I bake these perogies instead of boiling and frying?
A: Baking is possible, but the texture will be different. Brush the perogies with melted butter and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: How long can I store the uncooked perogies in the freezer?
A: Uncooked perogies can be stored in the freezer for up to 2-3 months.

Q: What other toppings would go well with these perogies?
A: A sprinkle of cinnamon sugar, a drizzle of maple syrup, or a dollop of whipped cream (or coconut whipped cream) would all be delicious toppings.

Final Thoughts

These sweet potato perogies are more than just a dish; they are a comforting embrace of autumn flavors, a tribute to tradition with a delightful twist. They are a perfect way to enjoy the warmth and sweetness of sweet potatoes in a unique and satisfying way. So gather your ingredients, roll up your sleeves, and create a batch of these delectable perogies. Share them with loved ones, experiment with your own variations, and most importantly, savor every bite! Let me know what you think!