This recipe is courtesy of Chef Phil Jones of Red Truck Fresh Produce:
Black Bottom / Poletown Pierogis
Created by Chef Phil Jones - Red Truck Fresh Produce
Prep - 2 ½ Hours
Cook - 10 Minutes
§ 1 Large Egg
§ ¾ Cup Sour Cream
§ 8 Tbs. Unsalted Butter, Softened
§ 2 Cups Flour, All Purpose, plus more for rolling dough
§ 1 Pound Sweet Potato, Peeled, 1" Dice
§ 6 Tbs. Unsalted Butter, Divided
§ 4 Sprigs Fresh Thyme, Strip Leaves, Discard Stems
§ Zest of 1 Orange
§ 1 Tsp. Ginger Puree
§ ½ Garlic Puree
§ ½ Tsp. Allspice Powder
§ 2 Dashes Tabasco
§ Salt to Taste
§ Cracked Pepper to Taste
1. In a bowl, mix together the flour, sour cream, egg, butter and salt until the ingredients are reasonably bound together. Don't overwork the dough, which makes for a tough chew. Place the dough on a lightly floured surface and knead for a couple minutes, or almost smooth. Wrap in plastic wrap and let rest for 2 hours up to overnight.
2. Place the sweet potatoes on a sheet tray and tossed the pieces in the olive oil. Season with salt and pepper. Roast in a 350 degree oven until tender and slightly caramelize. Add the remaining ingredients, mash and allow to cool.
3. On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half-moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
4. Bring a large pot of salted water to a rolling boil. Cook the pierogis for 3-5 minutes, or until tender, which is about when they start to float. Drain.
5. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the pierogis to the skillet with the butter and sear each side for about 1 minute or until golden. Remove from the pan. Serve with Braised Greens
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