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  • Prep
    30 min
  • Total
    60 min
  • Serving

Sriracha Goat Cheese Pierogis



  • 4 cups all-purpose flour
  • 2 tbsp salt
  • 2 tsp baking powder
  • 2 large eggs
  • 2 tbsp canola oil
  • 1 cup warm water


  • 226g Woolwich Dairy Original Soft Fresh Goat Cheese log
  • 2 medium sized potatoes, peeled
  • 1/4 cup Woolwich Dairy goat milk
  • 2 green onions, thinly sliced
  • 1/4 bunch of thyme, chopped
  • 1 tbsp Sriracha hot sauce
  • salt/pepper


  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.


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