Sweet Potato and Smoked Gouda Pierogi with Sage Butter

1

In a large bowl, mix the flour and 1/2 tsp salt. Add the egg and sour cream, mixing until a dough forms. Add water one tablespoon at a time if the dough is too dry. Knead for 5 minutes until smooth, then wrap in plastic and let rest for 20 minutes.

2

While the dough rests, boil the cubed sweet potatoes in salted water until tender, about 15 minutes. Drain well.

3

Mash the sweet potatoes while hot, then stir in the shredded smoked Gouda, nutmeg, remaining salt, and pepper. Let the filling cool completely.

4

On a floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles using a 3-inch round cutter or glass.

5

Place a spoonful of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges tightly to seal.

6

Bring a large pot of salted water to a boil. Drop the pierogi in batches and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

7

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty.

8

Add the boiled pierogi to the skillet and fry for 2-3 minutes per side until golden and crispy. Serve hot, drizzled with the remaining sage butter.