Korean Goat Cheese Pierogies
Russet Potato, Tamari Sour Cream, and Dill
Chef Won Kim of Kimski | Chicago
Yield: 8 to 12 pierogies
Adapted by StarChefs | September 2021
INGREDIENTS:
Pierogi Dough:
2 cups all-purpose flour
Salt
1 egg
½ cup sour cream
4 tablespoons butter, room temperature or melted
Potato Cheese Filling:
3 to 5 russet potatoes, peeled and roasted or boiled
1 cup Cypress Grove goat cheese
Salt
Ground white or black pepper
Dried or fresh dill (optional)
Soy Cream:
Sour cream
Kikkoman tamari soy sauce
Kikkoman toasted sesame oil
To Assemble and Serve:
Salt
Butter
Red onions, sautéed
Shiitake mushrooms, sautéed
Dried dill
Dried thyme
Dried marjoram
Fresh herbs
Scallion oil
Cypress Grove goat cheese
METHOD:
For the Pierogi Dough:
Sift flour and salt together (or just combine) in a bowl and work in the wet ingredients until everything is incorporated. Warning: Dough will be sticky and annoying as fuck to work with. Knead the dough until it gets less sticky and everything gets worked into a ball. Do your best not to add extra flour during this stage. Wrap in plastic and refrigerate for at least 30 minutes or up to 48 hours. You can also freeze the dough for later use.
For the Potato Cheese Filling:
Run potatoes through a ricer or mash by hand as finely as possible. Stir in remaining ingredients then transfer to a piping bag. (Or just grab your best grandma spoon.)
For the Soy Cream Sauce:
Combine all ingredients at a ratio of 3:1:1 sour cream and whisk.
To Assemble and Serve:
Let’s fill these little fuckers! Separate your Pierogi Dough ball into sections and roll out to approximately ⅛ inch thick. Use a ring mold or something circular to cut out circles (or a different shape if you prefer). Add a small amount of Potato Cheese Filling then fold over and pinch edges closed. Bring a pot of salted water to a boil and cook pierogies until they float or dough is cooked through. In a sauté pan, heat them with butter, onions, and mushrooms to get nice, toasted notes. Plate with Soy Cream and garnish with remaining ingredients, plus more salt. But the sky is endless as far as fillings go, and you can go ham (literally) with garnishes.
