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Sunday 26 July 2026 20:13:44 GMT

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Bigender Goat Cheese & Potato Pierogi 💙🩵🤍💜🤍💖🩷 DOUGH 731g flour 1/2 Tbsp salt 1 1/2 cup water 1 large egg 1 Tbsp canola oil FILLING 680g russet potatoes 2 tsp salt 1 tsp pepper 1/2 Tbsp nutmeg 226g goat cheese 60g butter 2 large red onions 1- 750mL bottle prosecco TOPPING 60g butter Instructions: Coat a large bowl with cooking spray. In bowl of a stand mixer, combine flour and salt. Briefly mix together. Add water, egg, and canola oil and mix on med low speed for 8 min. Remove the dough from the stand mixer and knead it a few times. Form the dough into a ball and place in the prepared bowl, and cover with a damp kitchen towel. Let the dough rest for 1 hr. Peel and chop potatoes into 1-inch cubes and add to a medium saucepan. Cover with cold water and bring to a boil over med heat. Continue to boil for 8 min, turn off the heat and drain. Return to the hot saucepan and stir until all water is evaporated. Add salt, pepper, and nutmeg, and mash. Add goat cheese and continue to mash a bit more until the potatoes and cheese start to combine. Switch to a wooden spoon or silicone spatula and continue to mix until well combined. Chop red onions into small pieces. Melt butter in a large pan over med heat. Add the chopped onion and heat until they just begin to sizzle. Pour the prosecco over the onion. Cook on med heat, stirring occasionally, until all the prosecco is evaporated (approx 30 min). Remove from heat, and add half of the onions to the potato and cheese mixture, mix until onions are evenly distributed. Set aside the remaining onions for later use. Prepare a parchment lined surface. If using a pasta roller, pinch off a small amount of dough, and roll it through the pasta roller on the 1st setting. Do this a few times until the dough comes out smooth and then slowly adjust until you get to the third or fourth setting. If using a rolling pin, portion out a small amount of dough and roll it on a clean surface to the desired thickness. Use a 3 1/2-inch cutter to cut out dough rounds from the strip of dough. Place a dough round in the dumpling press and scoop a small spoonful of filling and ball it up with your hands. Press the filling into the center of the dumpling press. Close the dumpling press to seal. When removing the dumpling from the press, take care not to pinch the dumpling in the hinge. When you have a completed dumpling place it atop your prepared parchment paper and proceed with the next dumpling, until no filling and no dough remains. If cooking immediately, bring a large pot of water to a boil, then add the dumplings. When the pierogi begin to float, allow them to continue cooking for an additional 3 minutes, then remove with a slotted spoon. Combine the remaining onions with butter and fry in a small pan until butter is melted. Toss onions and butter with cooked pierogies and serve with polish sausage and sauerkraut. If freezing pierogi for later consumption. Wrap each individual pierogi in a piece of aluminum foil and place in a freezer bag. Place remaining onions in a freezer bag. When ready to cook, bring a large pot of water to a boil, then add the dumplings. When the pierogies begin to float, allow them to continue cooking for an additional 3 min, then remove with a slotted spoon. Combine the frozen onions with butter and fry in a small pan until butter is melted and frozen onions are heated through. Toss onions and butter with pierogies and serve with polish sausage and sauerkraut. #bigender #pierogi #dumplings

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