Sweet Potato and Mushroom Pierogies
Ingredients
- for dough:
- 2 cups all-purpose flour
- 1/2 cup warm filtered water
- 1/4 cup coconut oil
- 1 tsp of salt
- 1/2 garlic powder
- for filling:
- 1 tbs of olive oil
- 1 medium sized sweet potato chopped
- 1/2 cup of chopped portobello mushroom
- 1/4 cup of chopped yellow onion
- 1 tbs of chopped parsley
Preparation
Combine all ingredients for dough in a large bowl knead until dough forms, cover and place in fridge for 30 minutes
Cook sweet potato at 400° for 45 minutes, once done mash potato
In a skillet on medium heat add olive oil and cook mushroom and onion for about 5 to 8 minutes then add to sweet potato mash
Add chopped parsley and stir til all ingredients are well combined
Remove dough from fridge and roll out very thin, use a cutter or a glass rim to cut your shapes
Use a small spoon to place filling in center of dough fold in half and use a fork to press shut
Boil water in a large pot, when you finish making all the pierogies, place in pot and cook until they start to float (about 7 minutes)
Allow to cool and serve with seared onions, and basil pesto for dipping, garnish with parsley and purple cabbage? #threebunnies