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
The potatoes should have the feel of stiff mashed potatoes.
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