Lunch: Potato and Goat Cheese Pierogies

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

Instructions

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. 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. Cook's Note: The potatoes should have the feel of stiff mashed potatoes. 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. 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. To serve, gently saute pierogies in olive oil, top with onions and creme fraiche.

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