Roasted Sweet Potato and Garlic Perogies
Make lots of these and then freeze some for busy nights! They make a quick and satisfying meal and it is hard to resist these crispy little packages of goodness!
Servings Prep Time
6servings 2hours
Cook Time
5minutes
Servings Prep Time
6servings 2hours
Cook Time
5minutes
Ingredients
Perogy Dough
Perogy Filling
Instructions
  1. For the dough, in your mixing bowl, combine the flour and salt. Add the water and melted butter together and mix well. Using your kneading attachment, let the dough mix for about 5 minutes or until smooth and elastic. When it has finished, oil your bowl, cover with a cloth, and let your dough rest for an hour. This makes it easier to work with.
  2. For the filling, you will need to have your oven at 350 degrees F. Cut your unpeeled sweet potato into chunks and put on an oiled cookie sheet. Put the potatoes into the hot oven and cook until the potatoes are fork tender. This will probably take about 20- 30 minutes.
  3. While your sweet potatoes are cooking, prepare your garlic for roasting! Slice a thin bit off the top of your garlic bulb. Drizzle with a bit of oil and then wrap in foil. Put this in with your sweet potatoes and remove this tasty package when the bulb feels soft to the squeeze. Don’t let it go too long, as it becomes bitter and hard when overcooked. When it is cooled a little, the roasted garlic cloves will just slide out!
  4. Peel your white potato and cut it into chunks. If you want to use unpeeled potatoes, you will have to make sure they get chopped up well in a food processor after cooking, rather than just with a potato masher. Boil in some salted water until fork tender. When done, drain and allow to steam off some of the moisture.
  5. While your potatoes are cooking, chop your onion finely (I use the food processor) and fry it in a little oil or butter until translucent.
  6. When the sweet potato chunks are cooked, let cool for a few minutes and then easily remove the skins.
  7. In a large bowl, mash both types of potatoes together with the roasted garlic and cooked onion. Add the milk, nutritional yeast, vinegar, salt and pepper. Season to taste.
  8. Once your dough has rested, it is time to turn it into perogies! Roll out your dough on a lightly floured piece of parchment paper or a silicone mat. It is very elastic, so be patient! It should be as thin as possible and you should be able to make about 24 three-inch circles.
  9. Put about a tablespoon of filling in the middle of each circle and fold the dough over, pinching the edges together. If they are not staying together, moisten the edges with a little water. It is important that each one is sealed completely.
  10. To freeze some for later, just lay out on a sheet of parchment paper and freeze them separately. Once frozen, you can throw them in a bag to seal tightly. They do not need to be defrosted before boiling.
  11. If you are cooking them right away, bring a large pot of salted water to a boil. Gently put your perogies into the water and allow to cook until they float to the surface. Now you can lift them out with a slotted spoon and put them into a hot frying pan with a little oil. Turning often, fry until they are brown and crispy. Sprinkle with a little seasoning of choice while frying to flavour the dough. I used Herbamare and some more salt and pepper.
  12. Serve hot with your choice of vegan sour cream and fried onions, a cheezy dip, some Great Vegan Gravy, or just as they are! Make sure you have some green veggies on the side and enjoy!
Recipe Notes

Feel free to spice these up with a little hot sauce! Also great with some chopped red pepper added to the filling!