Smoky Sweet Potato Potsticker-Style Pierogi

Steps

1. Make the dough first: in a bowl, mix the flour with 3 g of the salt. Add 15 g of the olive oil and 130 g of the water, then stir and knead 5 minutes until smooth and soft. Cover and rest 30 minutes.
2. Meanwhile, put the sweet potato and 120 g of the water in a large lidded skillet. Cover and cook over medium heat 12–15 minutes, stirring once or twice, until very tender and the water is gone. Mash in a bowl.
3. In the same skillet, heat 10 g of the butter (half) over medium-high heat. Add the mushrooms and cook 6–8 minutes until browned and dry. Add the green onion whites, half the garlic and the smoked paprika and cook 1 minute.
4. Stir the mushroom mixture, the black pepper and 3 g of the salt into the mashed sweet potato. Let the filling cool. Wipe out the skillet.
5. Make the herb yogurt: stir together the Greek yogurt, dill, parsley, lemon juice, the remaining half of the garlic and the remaining 1 g of salt. Chill until serving.
6. Roll the dough thin on a floured counter and cut 3-inch rounds, rerolling scraps, to get about 24. Place a spoonful of filling on each, fold into half-moons and pinch the edges firmly to seal.
7. Cook in two batches. For each batch, heat half of the remaining 20 g of olive oil in the skillet over medium heat and set in half the pierogi, flat side down. Fry 2–3 minutes until golden underneath.
8. Add 120 g of the water (half of the remaining water), cover at once and steam 6–7 minutes until the dough is tender. Uncover and cook 1–2 minutes more until the water is gone and the bottoms crisp again. Repeat with the remaining olive oil, pierogi and water.
9. Melt the remaining 10 g of butter over the last batch, return all the pierogi to the skillet and toss to coat. Scatter the green onion greens over and serve with the herb yogurt.