Potato and Goat Cheese Pierogies
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 350 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 244
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 7 g
- Cholesterol
- 37 mg
- Sodium
- 350 mg
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.
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