Potato and Goat Cheese Pierogi
Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough.
Martha Stewart Living, March 1995
Yield Makes about 3 dozen
- 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 (http://www.marthastewart.com/254752/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.
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