Potato and Goat Cheese Pierogi
Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough.
- Yield: Makes about 3 dozen
Source: Martha Stewart Living, March 1995
- 1 (about 8 ounces) large Idaho potato
- 1 tablespoon plus 1 teaspoon salt
- 11 ounces soft fresh goat cheese
- 2 tablespoons minced shallot, (1 large)
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1 1/2 teaspoons minced fresh sage
- 1/4 teaspoon freshly ground black pepper
- Pierogi Dough
Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.
Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.
To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.
Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.