Directions

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 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.