Cheese and Potato Pierogin
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 472.1
- Total Fat: 8.5 g
- Cholesterol: 72.7 mg
- Sodium: 368.4 mg
- Total Carbs: 82.4 g
- Dietary Fiber: 6.2 g
- Protein: 16.8 g
View full nutritional breakdown of Cheese and Potato Pierogin calories by ingredient
Introduction
Not exactly a healthy recipe, but this comfort food makes up for it by boiling the finished dumplings instead of frying them in bacon grease and it does contain fresh carrots and cabbage. Not exactly a healthy recipe, but this comfort food makes up for it by boiling the finished dumplings instead of frying them in bacon grease and it does contain fresh carrots and cabbage.Number of Servings: 4
Ingredients
-
4 medium sized potatoes
1/2 cup cottage cheese
1/2 cup shredded Monterey Jack
1/2 tsp whole cumin seed (optional)
2 cups flour
1/4 tsp salt
2 teaspoons butter
2 cups thinly sliced onion
1 cup grated carrot
3 cups shredded cabbage
pinch dried basil
pinch dried oregano
salt and pepper to taste
yogurt or sour cream (optional)
Directions
Prepare the filling (both the filling and the dough can be made ahead of time and then kept in the refrigerator for up to three days).
Bake potatoes and allow to cool. When cool enough to handle, scoop out the pulp and place in a large mixing bowl. Mash and add in cottage cheese and cumin if used. Refrigerated until needed.
In a mixing bowl combine flour and salt. Stir with a long tined fork to blend. Stir in the egg and mix, using your hands or the back of a wooden spoon until you have a stiff, smooth dough. Wrap in wax and refrigerate until firm enough to roll, about an hour.
Divide the dough into two equal portions and on a lightly floured surface roll out one portion to the thickness of 1/4 inch. Using a biscuit cutter or an upside down wine glasses, cut circles about 3 inches in diameter.
Fill with a generous tablespoon in the lower portion of each round. Fold over to enclose filling and pinch closed. Repeat, pressing scraps of dough together and re-rolling until all dough has been used. Repeat with second portion of dough until filling is gone.
Bring a large pot of water to a boil over high heat. Add the pierogin four or five at a time and boil until they rise to the surface. Cook five more minutes nad then remove to drain.
Prepare the cabbage and onions.
Heat butter over medium heat in a large covered skillet. Add the onions, carrots, and spices and saute, stirring often, until vegetables soften (about 7 minutes). Season with salt and pepper. Add 2 tablespoons of water, stir, cover, and let steam until the vegetables are limp, about ten minutes.
Place the pierogin in the pan with the cabbage and onion mixture and stir to coat with vegetables and heat throughout. Serve right away, topped with yogurt or sour cream.
Vodka sauce or other spaghetti and cheese sauces can also be used but they increase the calories considerably.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user WALKERTXKITTY.
Bake potatoes and allow to cool. When cool enough to handle, scoop out the pulp and place in a large mixing bowl. Mash and add in cottage cheese and cumin if used. Refrigerated until needed.
In a mixing bowl combine flour and salt. Stir with a long tined fork to blend. Stir in the egg and mix, using your hands or the back of a wooden spoon until you have a stiff, smooth dough. Wrap in wax and refrigerate until firm enough to roll, about an hour.
Divide the dough into two equal portions and on a lightly floured surface roll out one portion to the thickness of 1/4 inch. Using a biscuit cutter or an upside down wine glasses, cut circles about 3 inches in diameter.
Fill with a generous tablespoon in the lower portion of each round. Fold over to enclose filling and pinch closed. Repeat, pressing scraps of dough together and re-rolling until all dough has been used. Repeat with second portion of dough until filling is gone.
Bring a large pot of water to a boil over high heat. Add the pierogin four or five at a time and boil until they rise to the surface. Cook five more minutes nad then remove to drain.
Prepare the cabbage and onions.
Heat butter over medium heat in a large covered skillet. Add the onions, carrots, and spices and saute, stirring often, until vegetables soften (about 7 minutes). Season with salt and pepper. Add 2 tablespoons of water, stir, cover, and let steam until the vegetables are limp, about ten minutes.
Place the pierogin in the pan with the cabbage and onion mixture and stir to coat with vegetables and heat throughout. Serve right away, topped with yogurt or sour cream.
Vodka sauce or other spaghetti and cheese sauces can also be used but they increase the calories considerably.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user WALKERTXKITTY.