Potato And Goat Cheese Pierogies

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2 cups flour


1/8 teaspoon baking powder

1 egg, beaten, plus more for sealing pierogies

1/4 cup sour cream

1/4 cup warm water

1 teaspoon canola oil

2 large Idaho potatoes, peeled, boiled, hand mashed, dried in oven, cooled

3/4 cup softened goat cheese

1 small red onion, minced and sauteed

1 teaspoon chopped fresh chives

Salt and freshly ground black pepper

2 ounces (1/4 cup) heavy cream

1 onion, sliced

Fresh thyme, leaves picked and chopped

1 cup creme fraiche

1 tablespoon white truffle oil

1 teaspoon chopped black truffle pieces (optional)

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