02/06/2023 “Super Bowl Sunday - Sweet Potato-Ricotta Pierogies” By Kaylee McGrath
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
1 can (15 ounce) sweet potato puree
1/2 c. ricotta
1 tsp. lemon zest
1/2 tsp. sugar
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
Make filling: Combine 1 cup sweet potato puree, ricotta, lemon zest, sugar, nutmeg, and salt.
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.
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.
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.
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.
Source of Information: Various Google Searches
Until Next Week, Stay Safe and Well!