Truffled Potato and Leek Pierogi with Chive Crème Fraîche

Truffled Potato–Leek Pierogi:

• 3 Yukon Gold potatoes, peeled and cut into quarters
• 2 Idaho potatoes, peeled and cut into quarters
• Salt and white pepper to taste
• 3 leeks, rinsed and finely chopped
• 1 cup unsalted butter, divided, plus 2 tablespoons for sautéing
• 2 tablespoons chopped chives
• 2 tablespoons black truffle oil
• 2 tablespoons canned black truffle peelings, chopped fine
• 1 package wonton wrappers

Chive Crème Fraîche:

• 1/2 cup crème fraîche
• 1 tablespoon chopped chives
• Salt and pepper to taste

Preheat the oven to 350ºF. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 20 minutes. Drain potatoes and place on a baking sheet in the oven for 5 minutes to dry out. the potatoes through a food mill and season with salt and white pepper to taste.

In a medium saucepan, combine the leeks with 1/4 cup water and 4 tablespoons butter. Cook over low heat until leeks are tender and most of the liquid is evaporated, about 20 minutes. Combine the leeks, potatoes, 3/4 cup butter, chives, truffle oil, and truffles. Set aside to cool.

Using a 3 1/2–inch round cutter, cut the wonton wrappers into circles. Place about a teaspoon of potato mixture on each circle. With your finger, moisten the edge of half of each wonton circle with water. Fold the wonton skin and press the edges to seal. Lay the pierogi in a single layer on a tray. Freeze until solid, about an hour.

Heat a sauté pan with 2 tablespoons butter and cook the pierogi in batches until golden brown on both sides, about 3 minutes each side.

To prepare the chive crème fraîche, mix the crème fraîche and chives. Season with salt and pepper.

Serve the pierogi with a dollop of the chive crème fraîche.