Potato And Goat Cheese Pierogies
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Flour1
Salt1 tsp
Baking Powder1 cup
Sour Cream1 cup
Water (warm)1 tsp
Canola Oil3 cup
Goat Cheese (softened)1 small
Red Onion (minced and sauteed)1 tsp
Chives (chopped fresh)2.25 cup ounces
Heavy Cream1 cup
Creme FraicheDirections:
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
For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat
6
Season the onions with salt, freshly ground black pepper, and chopped thyme
7
For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that
8
Place heaping tablespoon of filling onto each circle and fold into half-moon shape
9
Seal with beaten egg
10
To serve, gently saute pierogies in olive oil, top with onions and creme fraiche