Potato and Goat Cheese Pierogies

1. 1

   For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well.

2. 2

   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.

3. 3

   For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste.

4. 4

   Add the heavy cream as needed to adjust the consistency.

5. 5

   Cook's Note: The potatoes should have the feel of stiff mashed potatoes.

6. 6

   For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat.

7. 7

   Season the onions with salt, freshly ground black pepper, and chopped thyme.

8. 8

   For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that.

9. 9

   Place heaping tablespoon of filling onto each circle and fold into half-moon shape.

10. 10

    Seal with beaten egg.

11. 11

    To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

* Per serving · 4 servings · Values may vary.