Idaho® Potato and Goat Cheese Pierogies

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon, plus salt as needed
  • 1/8 teaspoon baking powder
  • 1 teaspoon canola oil
  • 1/4 cup sour cream
  • 1/4 cup water, warm
  • 2 each Idaho® russet potatoes, peeled, boiled
  • 3/4 cup goat cheese, softened
  • 1 each red onion, small, minced, sautéed
  • 1 teaspoon chives, chopped
  • 2 ounces heavy cream
  • Freshly ground black pepper as needed
  • 1 each onion, sliced
  • 3 tablespoons butter
  • Thyme, chopped as needed
  • 1 each egg, beaten with fork
  • Olive oil as needed
  • 1 cup truffle crème fraîche
  • Truffle crème fraîche
  • 1 cup crème fraîche
  • 1 tablespoon white truffle oil
  • 1 teaspoon black truffle, chopped (optional)
  • Salt and freshly ground black pepper as needed

Directions:

  1. For dough, combine flour, 1/2 teaspoon salt and baking powder in bowl and mix well.
  2. 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.
  3. For filling, mash potatoes, place in an oven to dry, then remove from oven and reserve to cool.
  4. Mix mashed potatoes, goat cheese, red onion and chives. Add cream as needed to adjust consistency; mixture should feel like stiff mashed potatoes. Season to taste with salt and pepper and reserve.
  5. Cook sliced onion with butter very slowly in a pan over low heat until caramelized. Season with salt, pepper and chopped thyme and reserve.
  6. Roll dough into 1/8-inch-thick sheets, then cut out 2-inch circles. Place a heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal each pierogi with beaten egg.
  7. Gently sauté 2 pierogies in olive oil. Top with onions and truffled crème fraîche and serve.
Truffle crème fraîche
  1. Combine all ingredients and reserve.
Print Recipe

Yield: 4 servings

Source:
Chris Santos
The Stanton Social
New York, NY

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