Cheese and Potato Pierogies Light Fat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
4 cup light flour (plus a little extra)8 tbsp light butter, softened1 teaspoon salt6 egg whites1 cup Sour Cream, reduced fatFilling: 10 Potatoes10 oz Cheddar Low Fat
Pierogi Dough:
Mix flour and salt together. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup light sour cream and the softened light butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Dough makes about 30 pierogies.
Prepare the Pierogies:
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2") with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Serve with a side of sour cream for a true Pittsburgh pierogi meal. (Not calculated in Nutritional Info)
Potato, Cheese Filling:
Peel and boil 10 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, Mash the potatoes with 10oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
Number of Servings: 30
Recipe submitted by SparkPeople user ZABEZABE.
Mix flour and salt together. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup light sour cream and the softened light butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Dough makes about 30 pierogies.
Prepare the Pierogies:
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2") with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Serve with a side of sour cream for a true Pittsburgh pierogi meal. (Not calculated in Nutritional Info)
Potato, Cheese Filling:
Peel and boil 10 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, Mash the potatoes with 10oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
Number of Servings: 30
Recipe submitted by SparkPeople user ZABEZABE.
Nutritional Info Amount Per Serving
- Calories: 153.4
- Total Fat: 3.7 g
- Cholesterol: 7.0 mg
- Sodium: 170.8 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 1.2 g
- Protein: 5.9 g