Make Chris Santos' Potato & Goat Cheese Pierogies from The Stanton Social
Chris Santos' Potato & Goat Cheese Pierogies
When he's not making appearances on Food Network's Chopped or styling food for movies like No Reservations, you can find Chris Santos turning out amped-up street food at The Stanton Social. His Potato & Goat Cheese Pierogies have been on the menu since the restaurant's opening five years ago, and remain one of the most popular orders.
"On really busy nights when diners are waiting for a table and the dining room is packed, often times we'll send up a plate of the pierogies from the kitchen because they can't miss. Everybody loves them," says Santos. "We just put some pierogies in their hands and everything is forgiven."
Potato & Goat Cheese Pierogies with caramelized onions & truffle crème fraiche
For the Potato Pierogi:
pasta dough 2 large Idaho potatoes (peeled, boiled, hand mashed, dried in the oven, and cooled) 3/4 cups softened goat cheese 1 small red onion, minced and sautéed 1 tsp chopped chives 2 oz heavy cream salt and pepper, to taste
In a large mixing bowl, combine all the ingredients, except the cream. Add the cream as needed to adjust the consistency (it should have the feel of stiff mashed potatoes).
Roll the dough into 1/8-inch thick sheets and then cut 2-inch circles out of that. Place a heaping tablespoon of filling onto each circle and fold into a half-moon shape. Seal with a beaten egg and gently sauté in olive oil.
1 onion, sliced 3 tbsp butter salt, pepper, and chopped thyme, to taste
In a sauté pan over low heat, sauté the onion in the butter with the salt, pepper, and thyme.
Truffle crème fraiche:
1 cup crème fraiche 1 tbsp white truffle oil 1 tsp chopped black truffle pieces (optional) salt and pepper, to taste
In a bowl, combine all the ingredients.
Plate the pierogies and top with caramelized onions and a dollop of the truffled crème fraiche.
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