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Cheddar and Potato Pierogies

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 50 mins
Total time 1 hr, 5 mins
Yield Serves 6
Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.

Ingredients

  • 1 (10-ounce) baking potato, peeled and quartered
  • 2 ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)
  • 2 tablespoons unsalted butter, divided
  • 3/4 teaspoon kosher salt, divided
  • 9 ounces all-purpose flour (about 2 cups)
  • 3/4 cup light sour cream, divided
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon extra-virgin olive oil
  • 3/4 cup diced red onion
  • 2 teaspoons minced garlic
  • 12 cups water
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 323
  • fat 10.3 g
  • satfat 5.6 g
  • monofat 3.1 g
  • polyfat 0.9 g
  • protein 11.3 g
  • carbohydrate 45.8 g
  • fiber 2.2 g
  • cholesterol 85 mg
  • iron 3 mg
  • sodium 350 mg
  • calcium 116 mg

How to Make It

  1. Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain. Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1/2 teaspoon salt in a medium bowl. Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.

  3. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Stir onion mixture into potato mixture.

  4. Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.

  5. Bring 12 cups water to a boil in a large saucepan. Add half of pierogies; cook 2 minutes or until pierogies float. Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.

  6. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add half of pierogies to pan; cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies. Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream. Sprinkle evenly with parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.