Potato and Goat Cheese Pierogies

Total Time:
1 hr 15 min
Prep:
1 hr
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Dough:
  • 2 cups flour
  • Salt
  • 1/8 teaspoon baking powder
  • 1 egg, beaten, plus more for sealing pierogies
  • 1/4 cup sour cream
  • 1/4 cup warm water
  • 1 teaspoon canola oil
  • Potato Filling:
  • 2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled
  • 3/4 cup softened goat cheese
  • 1 small red onion, minced and sauteed
  • 1 teaspoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2 ounces (1/4 cup) heavy cream
  • Caramelized onions:
  • 1 onion, sliced
  • Fresh thyme, leaves picked and chopped
  • Truffle creme fraiche:
  • 1 cup creme fraiche
  • 1 tablespoon white truffle oil
  • 1 teaspoon chopped black truffle pieces (optional)
  • Salt and freshly ground black pepper
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. Cook's Note: The potatoes should have the feel of stiff mashed potatoes.

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.


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