Ingredients

• 2 cups flour
• Salt
• 1/8 teaspoon baking powder
• 1 egg, beaten, plus more for sealing pierogies
• 1/4 cup sour cream
• 1/4 cup warm water
• 1 teaspoon canola oil
• 2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled
• 3/4 cup softened goat cheese
• 1 small red onion, minced and sauteed
• 1 teaspoon chopped fresh chives
• Salt and freshly ground black pepper
• 2 ounces (1/4 cup) heavy cream
• 1 onion, sliced
• Fresh thyme, leaves picked and chopped
• 1 cup creme fraiche
• 1 tablespoon white truffle oil
• 1 teaspoon chopped black truffle pieces (optional)
• Salt and freshly ground black pepper

Instructions

1. For the dough: Combine flour, 1/2 teaspoon salt, and baking powder in a bowl and mix well. Add egg, sour cream, water, and canola oil and knead by hand or in a stand mixer fitted with dough hook attachment for 8 to 10 minutes.
2. For the potato filling: Mix together the potatoes, goat cheese, red onion, chives, salt, and pepper, to taste. Add the heavy cream as needed to adjust the consistency.
3. For the caramelized onions: Cook the onions with 3 tablespoons butter very slowly over low heat. Season the onions with salt, freshly ground black pepper, and chopped thyme.
4. For the truffe creme fraiche: Roll dough into 1/8-inch sheets and then cut 2-inch circles out of that. Place heaping tablespoon of filling onto each circle and fold into half-moon shape. Seal with beaten egg.
5. To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.