Potato and Goat Cheese Pierogies

Name: Potato and Goat Cheese Pierogies
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 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; 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; 1 onion, sliced; Fresh thyme, leaves picked and chopped; 1 cup creme fraiche; 1 tablespoon white truffle oil; 1 teaspoon chopped black truffle pieces (optional); Salt and freshly ground black pepper

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Level: Intermediate
Total: 1 hr 15 min

Prep: 1 hr
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 15 min

Prep: 1 hr
Cook: 15 min

Yield: 4 servings

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.