Ingredients
For the Dough:
- ½ cup Grassland butter softened
- 5 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1 cup water
For the Filling:
- 2 tablespoons Grassland butter
- 4 medium sweet potatoes peeled and cubed
- 2 white onions chopped
- 5 ounces cream cheese softened
- ½ teaspoon salt
- ½ teaspoon pepper
ADDITIONAL INGREDIENTS (for each serving):
- 1/4 cup chopped onion
- 1 tablespoon butter
- Minced fresh parsley
Instructions
For the Dough:
- In a food processor, combine flour and salt, and blend. Add water, eggs and butter. Pulse until dough forms into a ball. Add one to two tablespoons of water if mixture is lumpy. Rest for 20 minutes.
- Divide dough into four parts. On a floured surface, roll one portion of dough to 1/8-in. thickness, and place filling in each pocket, folding over the top and pressing the edges to seal filling in. Repeat with remaining dough.
For the Filling:
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes.
- In a large skillet over medium-high heat, saute onions in butter until tender.
- Drain potatoes. Over very low heat, stir potatoes for 1-2 minutes or until steam has evaporated. Stir in cream cheese, salt, pepper and onion mixture; set aside.
- Bring a skillet of water (cast iron preferred) to a boil over high heat; add pierogies.
