For the Filling:
• 4 pounds Idaho potatoes, peeled
• 20 ounces chevre goat cheese
• Salt to taste
• Freshly ground black pepper, to taste
• 2 large eggs
Boil the potatoes submerged in a pot of water until tender. Rinse the potatoes, cool slightly and mix with the goat cheese, salt, pepper and eggs.
For the dough:
• 4 eggs
• 8-ounce carton sour cream
• 1/2 teaspoon salt
• 8 cups flour
• Warm water
In a large bowl, beat together the eggs, sour cream and salt. Stir in the flour and warm water, adding a little warm water at a time until the dough feel likes velvet.
Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8-inch to 1/4-inch thickness. Cut out 3 1/2-inch circles with a biscuit cutter or the top of a glass. If not filling the dough immediately, cover with waxed paper to prevent drying out.
Place 1 or 2 tablespoons of filling on one side of the dough circle. Fold over, and seal by pressing the edges with a fork. Repeat until all ingredients are used.
Bring a large pot of water to a boil. Immerse the pierogies. Cook until the dumplings float to the surface. Crispy Pork Belly
• 5 pounds pork belly
• Spice mix (see recipe)
• 2 cups water
• Onions, sliced
Season the pork belly with spice mix, wrap in plastic wrap and let rest overnight in refrigerator.
In a baking dish, add the pork belly and enough water to come halfway up the sides of the pork. Cover and cook in a 300-degree oven for about 2 hours or until tender. Remove and cool.
To serve, slice against the grain — just like bacon.
Gently fry the slices in a frying pan until crisp. Remove from the pan and reserve 2 tablespoons of rendered fat.
Saute the pierogies and onions until golden brown.
Serve with the crispy pork belly. Spice mix
• 4 tablespoons kosher salt
• 2 tablespoons cracked black pepper
• 1 tablespoon sugar
• 1 teaspoon coriander seed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon mustard seed