Sweet Potato & Spinach Pierogi

Curious about what’s in this week’s veggie box? Check here!

🎥 Watch the video demo here to see how it all comes together in my kitchen.

Spice Profile: allspice, basil, black garlic, cinnamon, cloves, garlic, ginger, mace, marjoram, nutmeg, nutritional yeast, oregano, onion, porcini mushroom, rosemary, sage, thyme

You can do this, I promise—and if you’re short on time, I’ve included a simpler option below!

Ingredients:

• 2 medium eggs + 4 egg yolks

• 2 cups all-purpose flour

• Dash of salt

• 1 lb sweet potato peeled and chopped

• 1 medium onion, chopped

• ⅓ lb spinach, chopped

• 2 tsp Stock+Spice Pierogi Seasoning

• Butter or oil (for frying)

• Sour cream, scallions, or applesauce (for serving)

Instructions:

Make the Dough:

1. In a food processor, combine 2 eggs and 4 egg yolks. Add 2 cups flour and a dash of salt. Mix for about 1 minute.

2. Turn the dough out onto a floured surface and knead into a ball for about 1 minute.

3. Wrap in cling wrap and let rest for 10 minutes.

4. Unwrap and knead again for 5 minutes, then rewrap and let rest for 30 minutes.

Prepare the Filling:

1. Place the chopped sweet potato in a pot of water. Bring to a boil, then reduce to a simmer until tender. Drain well.

2. In a separate pan, sauté the chopped onion in a little oil until translucent.

3. Add 2 tsp Stock+Spice Pierogi Seasoning and cook for 1 minute.

4. Stir in the chopped spinach with a splash of water, mix well, cover, and let steam for a few minutes. Then uncover and cook until the spinach is tender.

5. Mash the sweet potatoes and mix with the spinach and onions. Add a generous dash of salt. (Optional: you can add cheese here if you like!)

Assemble the Pierogi:

1. Cut a piece of dough, (keep the rest wrapped). Roll out thinly using a rolling pin or pasta machine.

2. Use a large mason jar lid or cutter to cut out circles.

3. Place a dollop of filling in the center of each circle. Wet the edge with your finger, fold over, and seal the edges well.

4. Repeat with sections of dough until you’ve made all of the pierogies.

Cook the Pierogi:

1. Bring a large pot of salted water to a boil. Add a handful of pierogi at a time. Boil for 2–4 minutes until they float.

2. Remove with a slotted spoon, rinse under cold water, and allow to air dry or pat dry.

3. Once all are boiled, heat a sauté pan with butter or oil. Fry the pierogi until golden brown on both sides.

Serve hot with sour cream and scallions or applesauce on the side. Enjoy!

Options & Tips:

• Short on time? Skip the dough and serve the mashed sweet potato mixture over a bed of wilted spinach.

• Make ahead: After boiling, allow pierogi to cool. Freeze on a baking sheet, then transfer to a freezer bag.

• To reheat frozen pierogi: Sauté in butter or oil for about 10 minutes—medium heat for 5 minutes, then higher heat to brown, flipping often.