Idaho Potato and Gorgonzola Pierogi

From: Chef Michael Symon, Lolita, Cleveland, OH.

Yield: 4-6 pierogis.

DOUGH:
1 lb. all-purpose flour
2 whole eggs
1/4 cup sour cream
1/4 cup softened butter

FILLING:
1 Idaho Potato, peeled
1/4 lb. Dolce Gorgonzola (or another type of blue cheese)
to taste, salt and pepper

SAUCE:
1 lb. wild mushrooms
1 Tbsp. butter
1 Tbsp. red verjus (or substitute 1/2 Tbsp. red wine and 1/2 Tbsp. red wine vinegar)

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