Idaho® Potato and Goat Cheese Pierogies

Publish date:
Idaho® Potato and Goat Cheese Pierogies
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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