Cheddar and Potato Pierogies

By á-42947

Per serving: Calories: 323; Fat: 10.3g; Saturated fat: 5.6g
Monounsaturated fat: 3.1g; Polyunsaturated fat: 0.9g; Protein: 11.3g; Carbohydrate: 45.8g; Fiber: 2.2g; Cholesterol: 85mg; Iron: 3mg; Sodium: 350mg; Calcium: 116mg

Ingredients

• 1 (10-ounce) baking potato, peeled and quartered
• 2 ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)
• 2 tablespoons unsalted butter, divided
• 3/4 teaspoon kosher salt, divided
• 9 ounces all-purpose flour (about 2 cups)
• 3/4 cup light sour cream, divided
• 2 large eggs, lightly beaten
• 1/2 teaspoon extra-virgin olive oil
• 3/4 cup diced red onion
• 2 teaspoons minced garlic
• 12 cups water
• 1/4 cup chopped fresh flat-leaf parsley

Details

Servings 6
Preparation time 50mins
Adapted from cookinglight.com

Preparation

Step 1

1. Place potato in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes; drain. Combine potato, cheddar cheese, 2 teaspoons butter, and 1/4 teaspoon salt in a bowl; mash with a potato masher.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining 1/2 teaspoon salt in a medium bowl. Combine 1/2 cup sour cream and eggs in a small bowl, stirring with a whisk. Add sour cream mixture to flour mixture, stirring just until combined. Wrap dough in plastic wrap; refrigerate 30 minutes.
3. Heat a small skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes. Stir onion mixture into potato mixture.
4. Divide dough into 2 portions. Roll each portion to a 1/8-inch thickness on a lightly floured surface; cut with a 4-inch round cutter into 18 rounds. Working with 1 round at a time, spoon 1 tablespoon potato mixture onto each round. Fold dough over filling; press edges together to seal. Repeat with remaining dough and potato mixture.
5. Bring 12 cups water to a boil in a large saucepan. Add half of pierogies; cook 2 minutes or until pierogies float. Remove cooked pierogies with a slotted spoon. Repeat procedure with remaining pierogies.
6. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add half of pierogies to pan; cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure with remaining 2 teaspoons butter and remaining pierogies. Place 3 pierogies on each of 6 plates; top each serving with 2 teaspoons sour cream. Sprinkle evenly with parsley.