Roasted-Garlic Pierogi with Shallot-Browned Butter

recipe
Pierogi are Polish dumplings that have long been a delicatessen treat. Unfortunately, they often contain lots of cream or chicken fat to help make the potato filling creamy. Starchy russets, however, break down and provide a creaminess that allows you to forego the fat.

Yield:

6 servings (serving size: 4 pierogi)

Recipe from

Cooking Light

Nutritional Information

Calories 435
Caloriesfromfat 23 %
Fat 10.9 g
Satfat 5.5 g
Monofat 3.4 g
Polyfat 0.9 g
Protein 12.2 g
Carbohydrate 72.1 g
Fiber 3.1 g
Cholesterol 93 mg
Iron 3.8 mg
Sodium 516 mg
Calcium 80 mg

Ingredients

Filling:
1 pound baking potatoes
1 small whole garlic head
1 teaspoon olive oil
1/4 cup fat-free sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dough:
1/2 cup plain fat-free yogurt
1/2 teaspoon salt
2 large eggs
3 cups all-purpose flour
12 cups water
Browned butter:
4 tablespoons butter
2/3 cup finely chopped shallots

Preparation

Preheat oven to 400°.

To prepare filling, pierce the potatoes with a fork; place potatoes on a baking sheet. Remove white papery skin from garlic head (do not peel or separate cloves). Drizzle garlic head with oil, and wrap in foil. Place garlic on baking sheet. Bake potato and garlic at 400° for 1 hour or until tender. Cool slightly. Peel potatoes; discard skins. Place potatoes in a large bowl. Separate garlic cloves; squeeze to extract garlic pulp. Add garlic to potatoes, and mash with a potato masher until smooth. Stir in sour cream, 1/2 teaspoon salt, and black pepper. Set aside.

To prepare dough, combine the yogurt, 1/2 teaspoon salt, and eggs in a large bowl. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to yogurt mixture; stir well to combine. Turn dough out onto a lightly floured surface; knead until smooth. Divide dough into 24 equal portions, shaping each into a ball. Working with 1 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 filling onto half of each circle. Fold dough over filling; press edges together to seal. Repeat procedure with remaining dough and filling.

Bring 12 cups water to a boil in a large Dutch oven. Add half of pierogi; cook 6 minutes or until tender. Remove pierogi with a slotted spoon; place in a colander. Repeat procedure with the remaining pierogi.

To prepare the browned butter while pierogi cook, melt butter in a large nonstick skillet over medium heat; cook 10 minutes or until lightly browned (be careful not to burn). Add shallots; cook 1 minute. Add pierogi; cook 2 minutes, tossing to coat.

Note:

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2003
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