Idaho® Potato and Goat Cheese Pierogies | Idaho Potato Commission

Ingredients

• 2 cups flour
• 1/2 teaspoon, plus salt as needed
• 1/8 teaspoon baking powder
• 1 teaspoon canola oil
• 1/4 cup sour cream
• 1/4 cup water, warm
• 2 each Idaho® russet potatoes, peeled, boiled
• 3/4 cup goat cheese, softened
• 1 each red onion, small, minced, sautéed
• 1 teaspoon chives, chopped
• 2 ounces heavy cream
• Freshly ground black pepper as needed
• 1 each onion, sliced
• 3 tablespoons butter
• Thyme, chopped as needed
• 1 each egg, beaten with fork
• Olive oil as needed
• 1 cup truffle crème fraîche
• <strong>Truffle crème fraîche</strong>
• 1 cup crème fraîche
• 1 tablespoon white truffle oil
• 1 teaspoon black truffle, chopped (optional)
• Salt and freshly ground black pepper as needed