The dough couldn't have been easier to make and the end result was just incredible. I would most definately make these again. Next time I would cut the filling amount in half since I ended up with more than half of it left. I would also recommend adding more chives or green onions to the mix since they didn't add any extra flavor. With or without dipping them in sour cream they were perfect! Check out my blog: http://imapretendchef.blogspot.com/2010/11/potato-pierogi.html
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)
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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
- 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
- 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.
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