Potato and Goat Cheese Pierogi

By TheresaJ

Ingredients

• 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

Details

Servings 3

Preparation

Step 1

1.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.
2.Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.
3.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.
4.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.