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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 28%
  • Fat: 12.4g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 12.5g
  • Carbohydrate: 57.7g
  • Fiber: 3.1g
  • Cholesterol: 112mg
  • Iron: 3.4mg
  • Sodium: 748mg
  • Calcium: 96mg


  • 1 cup diced peeled Yukon gold or baking potato (about 6 ounces)
  • 1 teaspoon butter
  • 1/2 cup chopped onion
  • 2 ounces light processed cheese (such as Velveeta Light), diced
  • 2 tablespoons low-fat sour cream
  • 1/2 teaspoon caraway seeds, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup water
  • 2 large eggs, lightly beaten
  • 1/3 cup all-purpose flour
  • 2 quarts water
  • Cooking spray
  • 3 tablespoons butter
  • 1 cup vertically sliced onion
  • 1/2 cup vertically sliced fennel bulb


  1. Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
  2. Melt 1 teaspoon butter in pan over medium heat. Add chopped onion; sauté 5 minutes or until tender. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
  3. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading.) Cover and let rest 10 minutes.
  4. Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut 5 circles with a 3-inch round cutter,discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
  5. Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
  6. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; sauté 10 minutes or until tender. Add 12 pierogi; sauté 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi. Serve immediately.
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