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Ingredients:

  • 6 small purple sweet potatoes
  • 1/2 tsp of cinnamon 
  • 1 tbsp of coconut oil
  • 4 cups of quinoa flour
  • 1 egg 
  • 1 tsp of salt
  • 1 cup of sweet potato water room temp

Directions:

  • Cube the sweet potatoes, then boil until tender. 
  • Pour some water into a bowl enough for just over a cup, then drain the rest and set aside
  • Mash the sweet potatoes with coconut oil and cinnamon, set aside.
  • In a large mixing bowl add flour salt and egg, start to mix slowly adding in the reserved water until dough forms a ball.
  • Pour out onto a floured surface, start to kneed the flour adding a little bit if dough is too wet.
  • Divide the dough into 3 sections, roll out on ball at a time to about 1/8 inch thick.
  • Use a circle cookie cutter or a glass to cut your shapes.
  • Place a circle in the palm of your hand and spoon a good amount of sweet potato filling into center. 
  • Fold over and press lightly around the seem ( if dough is a little dry wet fingers and run along the seem) pinch at the edges to seal.
  • Lay pierogie on a damp flour paper towel and cover with another and continue to make all your piergoies ( this ensures they dont dry out while you make the rest)
  • To cook place in boiling water for 8-10 minutes
  • What we like to do is then heat a large frying pan with some coconut oil and diced purple onion and fry the pierogies so they have a nice crisp out side! 

Enjoy :) 

Try your own filling as well, have fun with it! 

December 29, 2017 by Jenny Meyers