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1
For the dough:
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2
In a large bowl, whisk flour with salt. Set aside.
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3
In a medium-sized bowl whisk together egg, 3/4 cup water, sour cream and oil. Stir this into the flour mixture, adding up to 2 tablespoons more water if needed to make soft but not sticky dough.
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4
Turn dough out onto a lightly floured surface and knead until smooth, about 10 times. Halve dough. Cover each half with plastic wrap or a damp towel and let it rest for 20 minutes.
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5
For the filling:
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6
Preheat oven to 400 F.
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7
In a large bowl toss sweet potatoes with olive oil, salt, pepper and sage leaves. Pour out onto a roasting pan and roast in the preheated oven for about 20-25 minutes.
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8
When they are done, remove the pan from the oven and put the roasted ingredients back into the same bowl and mash up all together with a fork or potato masher.
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9
For the assembly:
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10
Working with 1 portion of dough at a time and keeping the other portion covered, roll out the dough on a lightly floured surface to a scant 1/4-inch thickness. Using 3-inch round cutter, or a large drinking glass, cut dough into rounds. Place 1 teaspoon of filling in the center of each round.
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11
Lightly moisten the edge of half of each round with water then fold the dough over the filling and pinch edges together to seal. Place on a flour-dusted cloth and cover with tea towel. Repeat with remaining dough and filling, re-rolling scraps, to make 36 perogies.
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12
In a large pot of boiling salted water, cook perogies, in batches and stirring gently, until they are floating and tender. This will take about 5 minutes. With a slotted spoon, remove perogies to a colander to drain. Sprinkle with salt and eat immediately while you finish cooking the remaining perogies.
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13
If desired, garnish with some caramelized onions.
