Sweet Potato and Mushroom Pierogies


  • 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


  1. Combine all ingredients for dough in a large bowl knead until dough forms, cover and place in fridge for 30 minutes

  2. Cook sweet potato at 400° for 45 minutes, once done mash potato

  3. 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

  4. Add chopped parsley and stir til all ingredients are well combined

  5. Remove dough from fridge and roll out very thin, use a cutter or a glass rim to cut your shapes

  6. Use a small spoon to place filling in center of dough fold in half and use a fork to press shut

  7. 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)

  8. Allow to cool and serve with seared onions, and basil pesto for dipping, garnish with parsley and purple cabbage? #threebunnies

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