These were much easier to prepare than I had expected. The dough was surprisingly easy to handle - pliable and only slightly sticky; though I may have overworked it as the cooked dumplings were a bit tough. I used a 3 1/2" glass for cutting and ended up with ~24 dough rounds. I omitted the onion and added the garlic raw, and used whole-grain flour. The potato filling (2 tsp. each) ran out, so I used canned pumpkin with the remaining dough - mixed with sage, a little salt and some bleu cheese crumbles. I prepared the dough and filling in the morning, so later cutting the dough, assembly, boiling and browning took a little over an hour. I didn't find them greasy as the other reviewer did, but they did take several minutes to brown. Both fillings were yummy. I wouldn't consider this a main-dish recipe but it makes a good munchie that I would make again. UPDATE: These taste ok reheated but the filling turns gray. Maybe some lemon juice or sour cream mixed in would help next time.
Cheddar and Potato Pierogies
Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.
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Total: 1 Hour, 5 Minutes
- Calories: 323
- Fat: 10.3g
- Saturated fat: 5.6g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.9g
- Protein: 11.3g
- Carbohydrate: 45.8g
- Fiber: 2.2g
- Cholesterol: 85mg
- Iron: 3mg
- Sodium: 350mg
- Calcium: 116mg
- 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
- 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.
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