These pierogi’s will certainly add the extra touch to your Super Bowl Sunday! Served with a nutty sage brown butter, these dumplings are part pierogi, part ravioli, and totally delicious. Add them to your table with your other favorite Super Bowl food and feast.
Sweet Potato-Ricotta Pierogies
Yields 15 Pierogies
Ingredients
1 can (15 ounce) sweet potato puree
1/2 c. ricotta
1 tsp. lemon zest
1/2 tsp. sugar
Pinch nutmeg
Kosher salt
Round dumpling wrappers (about 15)
2 tbsp. canola oil, optional, for frying
For the Sage Brown Butter
4 tbsp. unsalted butter
8 sage leaves, finely chopped
2 tsp. lemon juice
Directions
Step 1
Make filling: Combine 1 cup sweet potato puree, ricotta, lemon zest, sugar, nutmeg, and salt.
Step 2
Place 2 rounded teaspoons filling in center of 1 wrapper. Using your finger, lightly wet edges of wrapper with water. Fold in half and press to seal with tines of fork. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
Step 3
Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
Step 4
For pan-fried dumplings: Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.
Step 5
Make Sage Brown Butter: Melt butter in small saucepan on medium. Continue cooking, swirling occasionally, until light golden brown.
Remove from heat and stir in sage and lemon juice.
Serve immediately with pierogis.
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Until Next Week, Stay Safe and Well!