Potato and Goat Cheese Pierogies
- Total:
- 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.
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.
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