Sweet Potato Queso Fresco Pierogi, Cilantro-Lime Yogurt

Steps

1. Make the dough first: in a bowl, whisk the flour with half of the salt. Add the egg, plain yogurt and water and stir into a shaggy dough.
2. Knead the dough on a lightly floured surface for 5 minutes until smooth, then cover and rest it for 30 minutes while you make the filling.
3. Put the sweet potato in a pot, cover with fresh water from the tap (not the measured water), bring to a boil and simmer 12 to 15 minutes until very tender. Drain well and let steam dry for 2 minutes.
4. Mash the sweet potato, then stir in the queso fresco, half of the green onion, the cumin, the black pepper and a quarter of the salt. Let the filling cool.
5. Make the herb yogurt: stir the Greek yogurt with the cilantro, the lime juice and the remaining quarter of the salt. Chill until serving.
6. Roll the dough about 1/16 inch thick and cut 3-inch rounds, rerolling scraps; you should get about 28. Place a heaping teaspoon of filling on each, fold into a half-moon and pinch the edges firmly to seal.
7. Bring a large pot of water to a boil and cook the pierogi in batches for 3 to 4 minutes, until they float and the dough is tender. Lift out with a slotted spoon.
8. Heat half of the canola oil in a large skillet over medium heat and fry half of the pierogi 2 to 3 minutes per side until golden. Repeat with the remaining half of the oil and pierogi.
9. Scatter the remaining half of the green onion over the pierogi and serve with the cilantro-lime yogurt.