- 1
Ingredients
- filling
- 3/4 cup sweet potato, cubed
- 1/4 cup onions, finely diced
- 1 slice of bacon
- 1 tbsp grass fed ghee/Butter/or preferred fat
- 1/8 tsp sea salt
- dough
- 1 cup tapioca flour
- 1 large egg
- 3 tbsp olive oil
- 1/8 tsp sea salt
Preparation
Step 1
filling
Cook bacon in a frying pan. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
In a medium sized pot. Place the sweet potato cubes. Cover the sweet potatoes with water and bring to a boil. Boil until a fork can easily go through the sweet potatoes.
Drain the water from the pot.
Chop the bacon into small pieces.
Place the bacon, cooked onions, ghee and salt in the pot with the sweet potatoes and mash until smooth.
Set aside.
dough
Place all the ingredients for the dough into a small mixing bowl. Using a spatula mix the ingredients together. Once the dough resembles large crumbs, knead with your hands. Continue kneading for about 5 minutes. At first the dough will look too dry. Do not add extra oil. Continue kneading until the dough looks like playdough. The dough should not be sticky. ***I’m highlighting this part because many people have commented that their dough was crumbly but you need to keep kneading it and it will come together.
Bring a large pot of water to a boil.
Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
Take one piece at a time and roll into a small ball.
Place the ball between saran wrap. Using the bottom of a ramekin or other object, push down, until the dough is a flat circle, about 3″ wide.
Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
Lift the other side of the dough over the filling and seal with a fork pressing down on the edges working from the middle outwards.
Place the uncooked perogies in batches into the boiling water. If any appear to be sticking to the bottom, use a spoon to gently lift them from sticking. The perogies are done when they float to the top of the water. Allow them to float for a few minutes.
Take the perogies out and place on a plate.
Place ghee/butter/bacon fat etc in a frying pan and turn to medium-low heat.
Place the boiled perogies into the heat pan flipping once.