Pirogi

One legend explaining the origin of pirogi claims that St. Hyacinth brought the dumpling from Kiev during a time of famine in the thirteenth century. So when a neighbor suggested pirogi for the Holiday table, it wasn’t a matter of “if” but of what to fill them with.

We hope you’ll take this recipe into your household and add comments to tell us all what fillings you’ve developed and loved.

Sweet Potato Pirogi

Serves 6

Ingredients

Dough

2 cups unbleached flour
½ tsn salt
1 large egg
½ cup (113g) sour cream
¼ cup (4 tablespoons, 57 g) butter, room temperature

Mix, adjusting flour and liquid content to make a firm, elastic dough.

Sweet Potato Filling

Sweet potatoes
Cheddar cheese
Garlic
Salt

Mash ingredients together.

Assemble

Boil a kettle of water. Heat oil in a skillet.

Roll the dough to ⅛” thick. Cut into 3″ circles.

Place a tablespoon or so of filling in the center of each circle, fold to make a semicircle, and seal the open edges with fingers, fork, or pastry crimper.

Place the dumplings in the boiling water. When they float, drain each and briefly pan sear.

Serve with sour cream, chopped scallions, bacon bits, sauerkraut, horseradish, or any of your favorite complements.