Potato and Goat Cheese Pierogies |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.
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