Ingredients
- 1 Cup Baking potato - Yukon Gold or Idaho Peeled & diced
- 1 tsp. Butter
- 1/2 Cup Chopped onion
- 2 Oz Velveeta Light Diced
- 2 Tbsp. Low Fat Sour Cream
- 1/2 tsp. Caraway seeds Crushed
- 1/2 tsp. Salt
- 1/4 tsp. White Pepper
- 2 Cups All purpose flour
- 1/2 tsp. Salt
- 1/3 Cup Water
- 2 Whole Eggs (large)
- 1/3 Cup All purpose flour
- 2 Qts Water
- 3 Tbsp. Butter
- 1 Cup Onion Vertically sliced
- 1/2 Cup Fennel bulbs Vertically sliced
Preparation
Step 1
Cook potato in boiling water in a medium saucepan for 10 mins or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed until smooth. Set aside.
Melt 1 teaspoon butter in pan over medium heat. Add chopped onion; saute 5 minutes until tender. Remove from heat. Stir in potato, cheese. sour cream, caraway seeds, salt and white pepper. Cover and set aside.
Lightly spoon 2 cups flour into a dry measuring cup, level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4-5 times. (Dough may appear dry but will moisten while kneading) Cover and let rest 10 minutes.
Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8 inch thickness on a lightly floured surface. Cut 5 circles with a 3 inch rough cutter, discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
Bring 2 quarts water to a boil in a dutch oven. Add 5 pierogis. Cook 3 minutes til pierogis float to surface. Remove with a slotted spoon and place on a wire rack coated with Pam. Repeat procedure with remaining pierogi.
Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Ad 1/2 cup sliced onion and 1/4 cup fennel; saute 10 minutes til tender. Add 12 pierogis & saute 5 minutes until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel and pierogi. Serve immediately (serving size 5 pierogis each).