Idaho® Potato and Goat Cheese Pierogies
Servings
4 Servings
Ingredients
- 2 C Flour
- 1/2 tsp plus as needed Salt
- 1/8 tsp baking powder
- 1 tsp Canola oil
- 1/4 C Sour cream
- 1/4 C Water warm
- 2 each Idaho russet potatoes peeled, boiled
- 3/4 C Goat cheese softened
- 1 each Red onion small, minced, sautéed
- 1 tsp Chives chopped
- 2 Oz Heavy cream
- Freshly ground black pepper as needed
- 1 each Onion sliced
- 3 TBS Butter
- Thyme chopped as needed
- 1 each Egg beaten with fork
- Olive oil as needed
- 1 C Truffle crème fraîche
- 1 C Crème fraîche
- 1 TBS White truffle oil
- 1 tsp Black truffle chopped (optional)
- Salt and freshly ground black pepper as needed
Instructions
- 1 For dough, combine flour, 1/2 teaspoon salt and baking powder in bowl and mix well. Add canola oil, sour cream and water to flour mixture, and knead by hand or with dough hook in a standing mixer for 8 to 10 minutes. Reserve dough.2 For filling, mash potatoes, place in an oven to dry, then remove from oven and reserve to cool. 3 Season to taste with salt and pepper and reserve.4 Cook sliced onion with butter very slowly in a pan over low heat until caramelized.5 Season with salt, pepper and chopped thyme and reserve.6 Roll dough into 1/8-inch-thick sheets, then cut out 2-inch circles. 7 Place a heaping tablespoon of filling onto each circle and fold into half-moon shape.8 Seal each pierogi with beaten egg.9 Gently sauté 2 pierogies in olive oil. Top with onions and truffled crème fraîche and serve.10 1. Combine all ingredients and reserve.
- Source: Idaho Potato Idaho Potato
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