Sweet Potato Fontina Pierogies

Introduction

There’s something magical about pierogies – little pillows of joy stuffed with delicious, flavorful fillings. And when that filling is a luscious blend of creamy sweet potatoes and melty Fontina cheese, magic turns into pure bliss. These Sweet Potato Fontina Pierogies are my ultimate comfort food. Perfect for cozy dinners, family gatherings, or a fun weekend cooking project, this recipe is a heartfelt twist on a classic.

Growing up, pierogies were always a family favorite, but the traditional potato and cheese fillings sometimes felt repetitive. One chilly autumn evening, while savoring a bowl of roasted sweet potato soup, inspiration struck – why not combine the comforting sweetness of sweet potatoes with the creamy richness of Fontina? That’s how this recipe was born, and let me tell you, it’s been a crowd-pleaser ever since.

What I love most about this recipe is how versatile it is. You can pan-fry these pierogies for a crispy golden crust or boil them for a softer, more traditional texture. Pair them with caramelized onions, a dollop of sour cream, or even a drizzle of brown butter for a dish that’s sure to win hearts.

Why You’ll Love This Recipe

• Unique Flavor Combo: The sweetness of roasted sweet potatoes pairs beautifully with the nutty, buttery flavor of Fontina cheese.
• Comfort Food at Its Best: These pierogies are like warm, cheesy hugs on a plate.
• Versatile Cooking Methods: Boil for soft, pillowy pierogies or pan-fry for a crispy, golden finish.
• Make-Ahead Friendly: You can freeze them for later, making them perfect for meal prep.
• Customizable: Add spices, herbs, or even swap out Fontina for your favorite cheese.

Preparation Time and Servings

• Prep Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4-6
• Calories per serving: Approximately 350 (depending on serving size and preparation method)

Ingredients

Dough:

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 teaspoon salt
• 1/3 cup sour cream
• 1/3 cup water
• 1 large egg

Filling:

• 2 medium sweet potatoes (about 2 cups mashed)
• 1/2 cup Fontina cheese, shredded
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

Cooking and Serving:

• 2 tablespoons butter
• 1 medium onion, thinly sliced
• Sour cream or plain yogurt, for garnish
• Fresh herbs (like parsley or chives), for garnish

Step-by-Step Instructions

1. Prepare the Dough

1. In a large mixing bowl, whisk together the flour and salt.
2. In a separate bowl, mix the sour cream, water, and egg until combined.
3. Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover with a damp towel and let rest for at least 30 minutes while you prepare the filling.

2. Make the Filling

1. Preheat your oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and roast them on a baking sheet for 40-50 minutes, or until soft. Alternatively, microwave them for 6-8 minutes if you’re short on time.
3. Once cool enough to handle, scoop out the sweet potato flesh and mash it in a bowl until smooth.
4. Stir in the shredded Fontina cheese, ground nutmeg, salt, and pepper. Adjust seasoning to taste. Set aside.

3. Roll Out and Fill the Pierogies

1. Divide the dough into two portions for easier handling. Roll out one portion on a floured surface until it’s about 1/8-inch thick.
2. Using a 3-inch round cutter or the rim of a glass, cut out circles from the dough.
3. Place a teaspoon of the sweet potato filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
4. Repeat with the remaining dough and filling, re-rolling scraps as needed.

4. Cook the Pierogies

Option 1: Boiling

1. Bring a large pot of salted water to a gentle boil.
2. Drop the pierogies in batches, being careful not to overcrowd the pot.
3. Cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a plate.

Option 2: Pan-Frying

1. Heat butter in a skillet over medium heat until melted and slightly browned.
2. Add the boiled pierogies and cook for 2-3 minutes per side, or until golden and crispy.

How to Serve

• Top with caramelized onions and a dollop of sour cream for a classic touch.
• Sprinkle with fresh herbs like parsley or chives for a burst of color and flavor.
• Drizzle with browned butter for an indulgent finish.
• Serve alongside a simple green salad or roasted vegetables for a complete meal.

Additional Tips

1. Don’t Overfill: Resist the urge to overstuff your pierogies; it’ll make sealing difficult and could lead to leaks during cooking.
2. Seal Well: Use a little water to moisten the edges of the dough before sealing to ensure they stay closed.
3. Chill the Dough: If the dough gets too sticky, pop it in the fridge for 10-15 minutes.
4. Roast, Don’t Boil Sweet Potatoes: Roasting intensifies their natural sweetness and prevents the filling from becoming watery.
5. Make Ahead: Freeze uncooked pierogies on a baking sheet, then transfer to a freezer bag. Cook directly from frozen when ready.

Recipe Variations

• Cheese Swap: Replace Fontina with Gruyère, Cheddar, or Gouda for a different flavor profile.
• Spiced Sweet Potato: Add a pinch of cinnamon or smoked paprika to the filling for extra depth.
• Vegan Option: Use a plant-based butter substitute, almond milk sour cream, and a vegan cheese alternative.
• Whole-Wheat Dough: Swap half the all-purpose flour for whole-wheat flour for a nuttier flavor.

Storage and Freezing

Storage: Store cooked pierogies in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter for best results.

Freezing: Place uncooked pierogies on a baking sheet in a single layer and freeze until firm. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Boil or pan-fry directly from frozen.

Reheating: To reheat boiled pierogies, add them to a skillet with butter and heat until warmed through and crispy.

Special Equipment

List helpful tools:

Large Pot for Boiling: A big pot will prevent the pierogies from sticking together when boiling.

Rolling Pin: A sturdy rolling pin will make the dough easier to roll thin.

Pierogi Press (optional): If you’re looking for uniform, pretty pierogies, a press can make it easier to form them.

FAQ

Can I use a different type of cheese for the filling? Yes, absolutely! While fontina adds a nice creaminess and mild tang, you can use other cheeses like mozzarella, cheddar, or gouda for a different flavor. If you want a sharper taste, try using parmesan or asiago cheese. Just make sure to shred the cheese so it melts smoothly into the filling.

How do I know when my pierogies are done cooking? Pierogies are done when they float to the top of the boiling water. This typically takes about 3-4 minutes. If you want to make sure they’re cooked through, you can also cut one in half to check the filling. After boiling, sautéing them in butter until golden brown gives them an extra crispy texture.

Can I make the dough ahead of time? Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to use it, just let it sit at room temperature for 15-20 minutes before rolling it out.

Can I freeze the pierogies? Yes, pierogies freeze very well! After you’ve filled and shaped the pierogies, lay them out on a baking sheet in a single layer. Freeze them until solid (about 2-3 hours), then transfer them to a freezer-safe bag or container. To cook from frozen, just drop them into boiling water and cook for a few extra minutes.

How do I store leftover pierogies? Leftover pierogies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, sauté them in a little butter until they’re warmed through and crispy again. You can also reheat them in the microwave, though they won’t have the same crispy texture.

What other fillings can I use for pierogies? Pierogies are very versatile, so feel free to get creative with your fillings! Classic pierogi fillings include potato and cheese, sauerkraut, or meat. You could also try filling them with sautéed mushrooms and onions, spinach and ricotta, or even sweet fillings like cherry or blueberry for a dessert variation.

Can I make the pierogies without sour cream? Yes, you can substitute sour cream with Greek yogurt or a non-dairy alternative like coconut cream or almond milk. The sour cream adds moisture and richness to the dough, so any substitute should have a similar texture. The flavor might change slightly, but the pierogies will still be delicious!

Can I use store-bought pierogi dough? While homemade dough is the best for that tender, authentic pierogi texture, you can definitely use store-bought pierogi dough to save time. Just be sure to follow the package instructions for boiling and sautéing. The filling in this recipe will still make a delicious pierogi even with pre-made dough.

How can I make the pierogies spicier? If you want to add some spice to your pierogies, consider adding a pinch of cayenne pepper or chili flakes to the sweet potato filling. Alternatively, you could serve the pierogies with a spicy dipping sauce or a drizzle of sriracha for an extra kick.

What’s the best way to serve pierogies for a dinner party? For a dinner party, you can serve pierogies as an appetizer with a dollop of sour cream and a sprinkle of fresh herbs, or make them the main dish alongside a fresh salad and roasted vegetables. Pierogies also pair well with a hearty soup, like a creamy tomato soup or a vegetable broth-based soup, for a cozy, comforting meal.

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Conclusion

Making Sweet Potato Fontina Pierogies from scratch is a labor of love, but the payoff is well worth it. From the soft, tender dough to the rich, creamy filling, every bite is a celebration of comfort and flavor. Whether you’re recreating childhood memories or starting a new tradition, these pierogies are sure to become a favorite in your household.

I hope you feel inspired to roll up your sleeves and give this recipe a try. Don’t forget to share your experience in the comments below or tag me on social media with your creations. Seeing your culinary masterpieces always brightens my day!