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 | CHEFBear.net PT1H20M Serves 12 1 Large Idaho Potato 1 1/4 Tablespoon Salt 3/4 Pound Soft Fresh Goat Cheese 2 Tablespoons Shallot 1 Large Egg Yolk 1 Tablespoon Heavy Cream 1 1/2 Teaspoons Fresh Sage 1/4 Teaspoon Freshly Ground Black Pepper 1 1/2 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.

Potato and Goat Cheese Pierogi

Potato and Goat Cheese Pierogi Recipe


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.

confident kitchen meal plans

Recipe Information

Flavor Profile

European

Protein

Eggs,Dairy

Category

Appetizers

Serves

12

Total Time

1 Hour 20 Minutes

What did you think about this recipe?

Have you made this recipe? I would love to hear your feedback.

Rate & Review This Recipe

Ingredients

      • 1 Large Idaho Potato
      • 1 1/4 Tablespoon Salt
      • 3/4 Pound Soft Fresh Goat Cheese
      • 2 Tablespoons Shallot (Minced)
      • 1 Large Egg Yolk
      • 1 Tablespoon Heavy Cream
      • 1 1/2 Teaspoons Fresh Sage
      • 1/4 Teaspoon Freshly Ground Black Pepper
      • 1 1/2 Pounds Pierogi Dough (Recipe Associated)

Directions

  1. 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.
  2. Add cheese, shallot, egg yolk, sage, 1 teaspoon salt, pepper and cream to the potato. Mix well with a wooden spoon.
  3. 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.
  4. 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.
  5. Use the all the dough circles to prepare the dumplings. Cover the dumplings with plastic wrap until all the dough is used.
  6. 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.
  7. Transfer the dumplings to a serving plate using a slotted spoon. Cook the remaining dumplings and repeat with remaining dough and filling.

Associated Recipes





Nutrition & Cost Facts

Calories

269 kcal

Carbs

33 g

Fat

10 g

Protein

9 g

Cost Per Serving

$1.65

Did this recipe need any tweaks?

We do are best to ensure that each and every CHEFBear recipe is of the best quality. But, sometimes one slips through the cracks and needs a bit more work. Please provide your feed back in the space provided and we will do our level best to make it right!

Submit Your Feedback

About

astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

CHEFBear

A CHEFBear Approved Kitchen Essential

My Favorite Recipes

Join My Email Tribe Today!

We’re so sure CHEFBEAR can help build your confidence in the kitchen and cook the freshest and tasty meals. And as my friend, you will receive special tips, tricks, and other goodies. And, how about a few exclusive meal plans and other exclusive perks, how does that sound to you?

Just enter your email address below — I promise it will be kept secret — I HATE spam as much as you do! Come on and join me in the kitchen today. I am so ready to cook with you.