Recipe courtesy of Stanton Social
Save Recipe Print
Total:
1 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

Dough:
Potato Filling:
Caramelized onions:
Truffle creme fraiche:

Directions

For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes.

For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.

For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.

For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.

To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

Cook's Note

The potatoes should have the feel of stiff mashed potatoes.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Baked Potato Wedges

Recipe courtesy of Ina Garten

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Cheesy Potato Gratin

Recipe courtesy of Nancy Fuller

Cheesy Potato Casserole

Recipe courtesy of The Neelys

Cream Cheese Icing

Recipe courtesy of Ina Garten

Three-Cheese Calzones

Recipe courtesy of Food Network Kitchen

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Pierogies with Potato and Cheese Filling

Recipe courtesy of Paul Grimes

Browse Reviews By Keyword