Potato and Goat Cheese Pierogies Recipe

Name: Potato and Goat Cheese Pierogies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well.
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
For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste.
4
Add the heavy cream as needed to adjust the consistency.
5
Cook's Note: The potatoes should have the feel of stiff mashed potatoes.
6
For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat.
7
Season the onions with salt, freshly ground black pepper, and chopped thyme.
8
For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that.
9
Place heaping tablespoon of filling onto each circle and fold into half-moon shape.
10
Seal with beaten egg.
11
To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups flour, Salt, 1/8 teaspoon baking powder, 1 egg, beaten, plus more for sealing pierogies, and more.

Yes, Potato and Goat Cheese Pierogies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato and Goat Cheese Pierogies

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