Make Chris Santos' Potato & Goat Cheese Pierogies from The Stanton Social

Chris Santos' Potato & Goat Cheese Pierogies
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.

Caramelized onions:

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.

To assemble:

Plate the pierogies and top with caramelized onions and a dollop of the truffled crème fraiche.

Have a restaurant tip or other food-related news? Send it to fork@villagevoice.com.


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