- Cook Time
- Prep Time
- 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