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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 30%
  • Fat: 8.2g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 6.2g
  • Carbohydrate: 37.2g
  • Fiber: 1.8g
  • Cholesterol: 42mg
  • Iron: 1.8mg
  • Sodium: 384mg
  • Calcium: 36mg

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
  • Pierogi Dough
  • 2 quarts water
  • 1 tablespoon butter, divided
  • 1/8 teaspoon salt
  • 1/3 cup reduced-fat sour cream

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Note: Nutritional analysis includes Pierogi Dough.
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