Best Goat Cheese Pierogies Recipes

Potato and Goat Cheese Pierogies image

Provided by Food Network

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 cups flour
Salt
1/8 teaspoon baking powder
1 egg, beaten, plus more for sealing pierogies
1/4 cup sour cream
1/4 cup warm water
1 teaspoon canola oil
2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled
3/4 cup softened goat cheese
1 small red onion, minced and sauteed
1 teaspoon chopped fresh chives
Salt and freshly ground black pepper
2 ounces (1/4 cup) heavy cream
1 onion, sliced
Fresh thyme, leaves picked and chopped
1 cup creme fraiche
1 tablespoon white truffle oil
1 teaspoon chopped black truffle pieces (optional)
Salt and freshly ground black pepper

Steps:

For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. 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.
For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.
For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.
For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.
To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

Simply Potatoes Goat Cheese Pierogies image

Provided by lindseyallyn

Time 45m

Yield 12 pierogies, 4 serving(s)

Number Of Ingredients 16

1 1/2 cups bread flour, plus an additional 1/2 cup to cup for kneading and rolling
1 cup Simply Potatoes Traditional Mashed Potatoes, chilled
1 teaspoon salt
1 egg yolk
1 egg white, for sealing the pierogie
1/3 cup crumbled goat cheese
4 green onions, chopped
1/2 cup spinach, chopped
1/2 cup sun-dried tomato, chopped
1/3 cup low-fat sour cream (pierogie chef's choice!) or 1/3 cup cottage cheese (pierogie chef's choice!)
1/2 teaspoon garlic salt
1/2 teaspoon kosher salt
1/2 teaspoon pepper
4 cups salt water
2 tablespoons butter
1/4 cup onion

Steps:

In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?).
Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side. I let mine get pretty brown, but you can opt to cook them for less time. Again, pierogie maker's choice!
Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.

Nutrition Facts : Calories 294.4, Fat 9.9, SaturatedFat 5.6, Cholesterol 64.6, Sodium 1022.3, Carbohydrate 43.2, Fiber 2.9, Sugar 3.6, Protein 8.5

Goat cheese pierogies image

Provided by Lindsey Cook @lindseyallyn

Categories Pasta

Number Of Ingredients 19

FOR THE PIEROGIE
1 1/2 cup(s) bread flour, plus additional 1/2 cup for kneading
1 cup(s) mashed potatoes
1 teaspoon(s) salt
1 - egg, yolk and egg whites separated
FOR THE FILLING
1/3 cup(s) crumbled goat cheese
4 - green onions, chopped
2 - roma tomatoes, chopped
1/2 cup(s) spinach, chopped
1/3 cup(s) sour cream
1/2 teaspoon(s) garlic salt
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
FOR BOILING
4 cup(s) water
FOR PAN FRYING
2 tablespoon(s) butter
1/4 cup(s) chopped onions

Steps:

In a medium size bowl, combine potatoes, flour, salt, and egg yolk. Work together until a dough forms. Flour a countertop with additional flour and begin to knead the dough for about two minutes. You do not want the dough to be too sticky, so add more flour as kneaded (ha, get it?)
Let dough sit while you prepare the filling. In a medium bowl stir together all the ingredient for the filling until combined.
Roll pierogie dough out and cut out small circles about 2 1/2 inches in diameter and 1/6 of an inch thick. I know these measurements sound specific, but don't worry if it isn't exact. You just want the dough to be somewhat thin, but not paper thin, and want a wide enough circle so you can stuff the pierogie.
Place slightly less than a tablespoon worth of filling into each dough circle. Brush the edges of the dough with egg white and fold one side over top of the other and seal. Make sure the seal is tight. Do this until you have used all the filling.
Bring 4 cups of salted water to boil. Once water is boiling, drop pierogies into the water. They will float to the top when they are ready to be pan fried. Let them take their time.
In a large skillet melt butter and add onions. Once pierogies are floating transfer them from the water to the skillet. Pan fry about 2 minutes per side.
Once done, remove pierogies from skillet. Serve with chopped onion and sour cream.