Sweet Potato-Ricotta Pierogies

Mike Garten

Yields:

Served with a nutty sage brown butter, these dumplings are part pierogi, part ravioli, and totally delicious.

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Ingredients

1. Step 1Make filling: Combine 1 cup sweet potato puree, ricotta, lemon zest, sugar, nutmeg, and salt.
2. 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.
3. Step 3Add 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.
4. Step 4For 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.
5. Step 5Make 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.