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Food52 Review: Table9's fabulous pierogies have a wonderful fluffy potato filling with the perfect amount of goat cheese to give them an interesting twist over the more traditional farmer's cheese. The dough is very forgiving and easy to work with -- no need to fuss or fret. Take the time to caramelize your onions slowly to get the full effect of combining tangy goat cheese with sweet onions. Feel free to use more butter to toss your pierogies in when they come out of the boiling water. After all, you can never have enough butter. - biffbourgeois - Stephanie Bourgeois
Makes 12 - 15
Basic Pierogi Dough
- 2 cups All-Purpose Flour
- 2 Large Eggs
- 1/4 teaspoon Kosher Salt
- 1/3 cup Lukewarm Water
- 6 Large Red Potatoes, Peeled and Quartered
- 1 Tablespoon + 1 Teaspoon Kosher Salt
- 10 ounces Goat Cheese
- 1 tablespoon Heavy Cream
- 1 Egg Yolk
- 1 tablespoon Unsalted Butter
- 1 Onion, Halved and Thinly Sliced
- 1 Teaspoon + More For Garnish Fresh Thyme, Minced
- Pepper to Taste
- For dough, in a medium bowl combine salt, water and eggs. Mix to combine. Slowly fold in the flour. Pour dough out onto lightly floured surface and knead until firm. Cover loosely with plastic wrap and let rest on countertop for 30 minutes to an hour.
- While dough is sitting, place potatoes and 1 tablespoon of salt into a large pot. Just cover the potatoes with water. Bring to a boil, reduce and cook on medium-high heat for approximately 30 minutes or until cooked through.
- Drain potatoes. In a food processor or food mill, break up the potatoes. Pour or food mill back into the pot they were cooked in. Add egg yolk, 1 teaspoon salt, goat cheese, heavy cream, thyme, and pepper to taste. Mix to combine. Set aside.
- Fill dutch oven half way up with water. Bring to a rapid boil.
- While water is coming to a boil, remove dough from plastic wrap. On lightly floured surface roll out dough to 1/8" in thickness. Cut into circles using a 3" round cookie cutter. Spoon a tablespoon of filling into center of each circle. Fold each circle over to create a half moon. Seal with fork. If too dry, dip fingers in water or egg wash and moisten edges of dough. Seal and set aside.
- In a small skillet, melt butter on medium-low and add onions. *Momentarily you will be sauteing the boiled pierogis in this skillet.
- Drop pierogis into boiling water in batches of no more than 6. Immediately sautee in the skillet with the onions. Repeat until all are cooked. Sprinkle with fresh thyme and serve with sour cream.
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