Sriracha Goat Cheese Pierogis




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4 cups all-purpose flour

2 tbsp salt

2 tsp baking powder

2 large eggs

2 tbsp canola oil

1 cup warm water



225g Woolwich Dairy CHEVRAI Sriracha Soft Unripened Goat Cheese log

2 medium sized potatoes, peeled

1/4 cup Mornington goat milk

2 green onions, thinly sliced

1/4 bunch of thyme, chopped

1 tbsp Sriracha hot sauce


  1. Boil the potatoes in salt water until tender, mash through a food mill.
  2. Mix with the remaining filling ingredients, salt and pepper to taste. Set aside.
  3. Mix the flour, salt and baking powder in a mixer with the hook attachment.
  4. Lightly beat the eggs with a fork and mix with oil. Add to the dry ingredients.
  5. Once incorporated, slowly add the warm water until a dough forms. 
  6. On a lightly floured surface, roll the dough out evenly and cut out rings using a ring cutter (about 3-4” in diameter).
  7. Place a dollop of the spicy goat cheese-potato filling into the center of each circle, divided evenly.
  8. Wet the dough around the rim with a touch of water to help the dumplings seal. Fold the rings over the filling into a half-moon shape and crimp tightly with fingers, making delicious little potato pockets. Set aside.
  9. Bring salt water to a boil and cook the pierogis for a minute. Remove from water, toss in a bit of oil to keep them from sticking.
  10. Heat a pan with some oil, and sauté the dumplings on both sides until golden brown. Serve with sour cream.

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