Articles & Recipes

Purple Sweet Potato and Buckwheat Pierogi

Ashley Sperber - Friday, May 05, 2017
Purple Sweet Potato and Buckwheat Pierogi

Ok, let's be honest.  Who doesn't love potato filled pan-fried dumplings? I would suspect close to no one.  I personally fell in love with pierogi at the dawn of time, but have neglected to treat myself to them for relatively obvious reasons.  Because pierogi requires high gluten flour to bind the dough, the traditional recipe can cause bloating to those that are grain sensitive.  In addition, pierogi is commonly served with sour cream, which can also heavily contribute to stomach upset.  

To keep things even more interesting (and healthy), I decided to use purple sweet potatoes in lieu of a plain white potato.  I also elected to use buckwheat flour in to keep the recipe high in dietary fiber.  I chose to garnish with whipped coconut cream, but I imagine vegan sour cream or cashew cream would also taste wonderful.  

serving size: 16-20 pierogi, depending on size
total time: 1 hour

filling:
  • 2 cups baked sweet potato, skin removed
  • 1 cup full fat coconut milk
  • 1 tablespoon real maple syrup
  • 1/2 teaspoon sea salt

 

dough:
  • 1 cup buckwheat flour
  • 3/4 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1 tablespoon ground flaxseed, plus 3 tablespoons water
  • 2 tablespoons coconut oil, slightly melted
  • 4-6 tablespoons water

*top with caramelized onions 

In a food processor, combine all filling ingredients and pulse until an even consistency appears.  Transfer contents into a small bowl, and place in the refrigerator, covered.  In a separate medium sized bowl, combine buckwheat, tapioca flour and salt.  In a small bowl, create a flax "egg" by adding 3 tablespoons water to 1 tablespoon flax and allow to sit for 2-3 minutes.  Line a baking sheet with parchment paper. Cut a second sheet of paper that is the same length as the baking sheet and set aside with a rolling pin.  

Add the melted coconut oil to the flax egg and combine.  Add 4 tablespoons of water to the flax egg mixture, and continue stirring.  Slowly poor this combination into the dry ingredients, kneading the dough with your hands.  Add a tablespoon or two of water, if the dough is too dry.  The dough should be a traditional "pasta" consistency, which means it should be able to adhere to itself, but not your hands.  Place the dough ball onto the parchment lined baking sheet.  Top the ball with the other sheet of parchment paper, and gently pat it down with your hands.  Take the rolling pin and smooth the dough out as thinly as possible.  Take a cookie cutter that is around 2 inches in diameter, and cut spheres out of the dough.  If the the dough is too thick in the middle, gently flour the rolling pin and roll the center cuts.  They will be slightly larger in diameter, but that's ok.  

Stuff each dough sphere with approximately one teaspoon of potato filling, and pinch each dumpling between your thumb and pointer finger.  Place them down on a nonstick flat surface (I use the original baking sheet lined with parchment paper). With the prongs of a fork, pierce down over the edges of the dumpling, to ensure that it is securely closed, preventing the potato from leaking out.  Freeze the pierogi for about 15-20 minutes.  Bring a large pot of salted water to a simmer and remove the pierogi from the freezer. Gently parboil the pierogi for about 2 mins each batch, allowing no more than 4-5 dumplings to the pot of simmering water.  Remove the pierogi and gently place each one down to cool on a well oiled flat surface.  In a fry pan add 1 tablespoon of coconut oil (or oil of choice) and season the pan with 1/2 cup chopped onions, salt and pepper.  Allow the onions to caramelize for 3-5 minutes and place aside for garnish.  Fry the pierogi in another tablespoon of oil, cooking no more than 4-5 each time, for about 2-3 minutes on each side.  Serve with whipped coconut cream or vegan sour cream.  


 

 

 

 

 

 

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