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July 4th 2007

Chef Chtis Santos of The Stanton Social
Chef Chris Santos

The Stanton Social
99 Stanton St.
New York, NY 10002
(212) 995-0099
Potato and Goat Cheese Pierogies with Caramelized Onions and Truffle Crème Frâiche
Chef Chris Santos of The Stanton Social – New York, NY
Adapted by
June 2007
Chris Santos Potato and Goat Cheese Pierogies with Caramelized Onions and Truffle Crème Frâiche

Yield: 2 Servings


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon canola oil
  • 1/8 teaspoon baking powder
  • ¼ cup sour cream
  • ¼ cup warm water
  • 1 egg, beaten with a fork

  • Potato Filling:
  • 1 large Yukon gold potato
  • ¼ cup softened goat cheese
  • 1 small red onion, minced and sautéed
  • 1 teaspoon chopped chives
  • 2 ounces heavy cream
  • Salt and pepper

    Caramelized Onions:
  • 1 onion, sliced
  • 3 Tablespoons butter
  • Chopped thyme
  • Salt and pepper

    Truffle Crème Frâiche:
  • 1 cup crème frâiche
  • 1 Tablespoon white truffle oil
  • 1 teaspoon chopped black truffle pieces (optional)
  • Salt and pepper

    To Assemble and Serve:
  • Beaten egg
  • Olive oil

For the Dough:
Combine flour, salt, and baking powder in bowl and mix well. Add wet ingredients and knead by hand or with a dough hook in a Kitchen Aid for 8-10 minutes.

For Potato Filling:
Peel, boil, and mash potato by hand. Cool. Add remaining ingredients, then add heavy cream as needed to adjust consistency (consistency should resemble stiff mashed potatoes). Season with salt and pepper.

For the Caramelized Onions:
Slowly cook onion in butter over very low heat. Season with thyme, salt, and pepper.

For the Truffle Crème Frâiche:
Combine all ingredients.

To Assemble and Serve:
Roll dough into 1/8 inch-thick sheets and cut into 2 inch circles. Place heaping teaspoon of filling onto each circle and fold into a half-moon shape. Seal with beaten egg. Gently sauté pierogies in olive oil. Top with onions and crème frâiche.


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