What would a Polish feast be without their traditional pierogi? They are tender dumplings stuffed with savory or sweet fillings, then gently boiled. Afterwards, pierogi are browned lightly in a little butter. Try these delectable pierogi for Dyngus Day, filled with mild goat cheese and potato. Serve them with a topping of sour cream. Smart Recipes, European Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy European Potato And Goat Cheese Pierogi Potato And Goat Cheese Pierogi Recipe | RecipeSavants.com PT1H20M Serves 12 Ingredients: 1 Large Idaho Potato 1.25 Tablespoon Salt 0.75 Pound Soft Fresh Goat Cheese 2 Tablespoons Shallot 1 Large Egg Yolk 1 Tablespoon Heavy Cream 1.5 Teaspoons Fresh Sage 0.25 Teaspoon Freshly Ground Black Pepper 1.5 Pounds Pierogi Dough Add the potato to a saucepan. Cover it with 2 inches of water and add a tablespoon of salt. Bring to a boil and reduce the heat. Let simmer for 40 minutes on low heat. Drain the potato and shred using a potato ricer or food mill into a bowl. Add cheese, shallot, egg yolk, sage, 1 teaspoon salt, pepper and cream to the potato. Mix well with a wooden spoon. Roll out the dough over the floured surface into a 1/8-inch thin sheet. Cut round circles out of this sheet using a 3 1/2-inch-diameter cookie cutter. Arrange the circles over a baking sheet lined with parchment paper. Cover with a plastic sheet until the filling is prepared. Place a circle of pierogi dough on a smooth surface and add a teaspoon of potato filling over its center. Moisten the edges of the dough and fold to form a halfmoon. Press the edges together to seal the dumpling. Use the all the dough circles to prepare the dumplings. Cover the dumplings with plastic wrap until all the dough is used. Meanwhile, add water and salt to a large pot and bring to a boil. Add half of the dumplings and boil them until they float, for about five to six minutes. Transfer the dumplings to a serving plate using a slotted spoon. Cook the remaining dumplings and repeat with remaining dough and filling.

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