Recipe courtesy of Stanton Social
Potato and Goat Cheese Pierogies
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 669
- Total Fat
- 33
- Saturated Fat
- 17
- Carbohydrates
- 76
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 19
- Cholesterol
- 112
- Sodium
- 867
- Total: 1 hr 15 min
- Active: 1 hr
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.
- 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.