Sweet Potato and Apple Pierogies with Maple Balsamic Reduction and Dijon Beurre Blanc

Dough: Mix flour, water, egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes. Roll out to less than an 1/8 of inch thick. Cut into 3-inch circles, put 1 t filling in the center of each. Wet edge and fold over. Seal edges with a fork. Drop into boiling water and simmer for 8 minutes or until floats. Drain and fry each side in butter until golden.

Filling: 350 degree oven. Toss sweet potatoes with olive oil, salt, cinnamon and cayenne. Lay out on a sheet pan and place them in the oven until they are very soft and mushy, 30 minutes. Remove mash, stir in minced apple, minced rosemary, lemon juice and s & p.

Dijon Beurre Blanc: Cook shallots in the vinegar until very soft and liquid has reduced to 1/3. Cook over low heat or it will evaporate to quickly. Remove from the heat and add softenbutter a tablespoon at a time while whisking, do not add more until each piece is melted. Whisk in dijon and whole grain and little lemon juice.

Balsamic Maple Reduction:Put both balsamic and maple in pot and reduce to 1/3.

To serve:  Put sauces in squeeze bottles, plate 3 pierogies, squirt with both sauce. Garnish with parsley.