- 2 to 2 1/2 cups (300 to 375 g) all-purpose (plain) flour
- 1 large egg
- 1 teaspoon (5 ml) salt
- About 1 cup (250 ml) lukewarm water
- 1 sweet potato, cooked and mashed
- 2 large potatoes, cooked and mashed
- 1 med-large onion, sliced
- 2 tbsp Oil
- 1/4 tsp salt
- 2 garlic scapes, coarsely chopped
- 1 tsp fresh Rosemary, roughly chopped
- 1 tsp maple syrup
- 1/2c Canadian beer, divided (I used Mill Street Organic Lager, a very light and refreshing beer)
- 1/4 tsp fresh thyme
- 1 cup old cheddar, coarsely shredded (I used Balderson 5yr white cheddar – the sharper the better!)
- 1 egg yolk (from a medium egg)
- salt & pepper, to taste
- Place mashed potatoes and sweet potatoes in a large mixing bowl and set aside.
- To caramelize the onions: heat the oil in a heavy-bottomed pan on medium-high heat, add onion, coat in oil, add salt and cook for a few minutes, stirring. Add garlic scapes, rosemary and maple syrup. If it starts to stick to the bottom of the pan, deglaze the pan with the first half of the beer. Once the onions are pretty much done, deglaze the pan one last time and add the contents to the mixing bowl with the potatoes.
- Mix the remaining filling ingredients into the bowl, cover and set aside in the fridge until you have to use it.
- Place 2 cups flour in a large bowl or on a work surface and make a well in the center. Break the egg into it, add the salt and a little lukewarm at a time. Bring the dough together, kneading well and adding more flour or water as necessary. Cover the dough with a bowl or towel. You’re aiming for soft dough. Let it rest 20 minutes.
- On a floured work surface, roll the dough out thinly (1/8” or about 3 millimeters) cut with a 2-inch (5 cm) round or glass. Spoon a portion (teaspoon will be the best) of the filling into the middle of each circle. Fold dough in half and pinch edges together. Gather scraps, re-roll and fill. Repeat with remaining dough.
- Bring a large, low saucepan of salted water to boil. Drop in the pierogi, not too many, only single layer in the pan! Return to the boil and reduce heat. When the pierogi rise to the surface, continue to simmer a few minutes more ( usually about 5 minutes). Remove one dumpling with a slotted spoon and taste if ready. When satisfied, remove remaining pierogi from the water.
- Serve immediately. I topped mine with balkan yogurt and green onion.