Paleo Pierogi with Sweet Potato Filling

Ingredients

• 2 cups Cassava Flour
• 0.5 cup Tapioca Starch
• 2 tbsp Olive Oil
• 0.5 cup Water
• 0.5 tsp Salt
• 2 medium Sweet Potatoes
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tbsp Ghee
• 1 tbsp Coconut Aminos

Instructions

1. 1Place the 2 medium sweet potatoes in a large pot (e.g., a 6-quart pot) and cover them with water. Bring the water to a boil over high heat (boiling water reaches 212°F / 100°C), then reduce heat to medium-high and boil for 20-30 minutes, or until the sweet potatoes are easily pierced with a fork. Drain the water, peel the sweet potatoes, and mash them thoroughly in a medium bowl until smooth.
2. 2Finely dice the 0.5 medium onion and mince the 2 cloves of garlic. In a 10-inch skillet, melt 1 tbsp of ghee over medium heat (325°F / 160°C). Add the diced onion and minced garlic, and sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
3. 3Add the sautéed onion and garlic to the mashed sweet potatoes. Stir in the 1 tbsp of coconut aminos until well combined. Allow the sweet potato filling to cool completely to room temperature, which will take about 20-30 minutes, to prevent the dough from tearing.
4. 4In a large mixing bowl, combine the 2 cups of cassava flour, 0.5 cup of tapioca starch, and 0.25 tsp of salt. Add the 2 tbsp of olive oil and gradually add the 0.5 cup of water, mixing until a cohesive dough forms. Knead the dough gently for 2-3 minutes until it is smooth.
5. 5Lightly dust a clean work surface with a small amount of the remaining cassava flour. Roll out the dough using a rolling pin until it is about 1/8-inch (0.3 cm) thick. Use a 2-inch (5 cm) round cookie cutter or the rim of a glass to cut out circles from the dough.
6. 6Place about 1 teaspoon of the cooled sweet potato filling in the center of each dough circle. Fold one side of the dough over the filling to create a half-moon shape. Press the edges firmly together to seal, then crimp with a fork to ensure a tight seal.
7. 7Fill a large pot (e.g., a 6-quart pot) with water and add the remaining 0.25 tsp of salt. Bring the water to a rolling boil over high heat (boiling water reaches 212°F / 100°C). Carefully drop 4-6 pierogi into the boiling water, making sure not to overcrowd the pot, and boil for 3-5 minutes, or until the pierogi float to the surface and the dough appears cooked through.
8. 8If desired, melt the remaining 1 tbsp of ghee in a 10-inch skillet over medium heat (325°F / 160°C). Add the boiled pierogi and pan-fry for 2-3 minutes per side, until golden brown and slightly crispy. Serve the pierogi immediately.

Substitutions

Related Guides