Potato Pierogi

Becky Luigart-Stayner; Melanie J. Clarke
Pierogi puff when they boil but begin to deflate almost immediately. They are almost flat when you sauté them. Serve these as a side dish.

Yield:

8 servings (serving size: 2 pierogi and about 2 teaspoons sour cream)

Recipe from

Nutritional Information

Calories 248
Caloriesfromfat 30 %
Fat 8.2 g
Satfat 3.8 g
Monofat 2.2 g
Polyfat 1.4 g
Protein 6.2 g
Carbohydrate 37.2 g
Fiber 1.8 g
Cholesterol 42 mg
Iron 1.8 mg
Sodium 384 mg
Calcium 36 mg

Ingredients

1 pound peeled baking potatoes, cut into 1-inch pieces
1 tablespoon minced fresh chives or green onions
2 tablespoons reduced-fat sour cream
2 tablespoons egg substitute
1 tablespoon butter
1 teaspoon white wine vinegar
3/4 teaspoon salt
2 quarts water
1 tablespoon butter, divided
1/8 teaspoon salt
1/3 cup reduced-fat sour cream

Preparation

Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl; mash with a potato masher or fork until smooth. Add chives and next 5 ingredients (chives through 3/4 teaspoon salt); blend well with potato masher.

Divide Pierogi Dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.

Spoon 1 rounded tablespoon of the potato mixture onto half of each dough circle. Bring opposite sides of dough circle together; pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with the remaining dough circles and potato mixture.

Bring 2 quarts water to a boil in a large saucepan. Add half of pierogi; cook 7 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon; drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.

Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Sprinkle cooked pierogi with 1/8 teaspoon salt. Serve with 1/3 cup reduced-fat sour cream.

Note: Nutritional analysis includes Pierogi Dough.

Note:

Lorrie Hulston Corvin,

April 2004