High Protein Classic Potato and Cheese Perogies
Elevate your comfort food game with these High Protein Classic Potato and Cheese Perogies—a modern twist on a timeless favorite! Perfectly crafted from a silky homemade dough enriched with unflavored protein powder, these perogies are stuffed with a creamy, protein-packed filling of mashed potatoes, cottage cheese, cheddar cheese, and Greek yogurt, all seasoned to perfection with pepper and onion. Each golden brown pocket of deliciousness is boiled to tender perfection and lightly sautéed in butter for an irresistible crispy finish. Ready in just 90 minutes, these filling and flavorful perogies are ideal for satisfying cravings while boosting your protein intake. Serve them warm with a dollop of Greek yogurt or a sprinkle of cheddar for a meal that's both comforting and nutritious. Keywords: potato and cheese perogies, high protein recipe, comfort food, homemade perogies recipe, easy perogy filling.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 Egg
- 1 cup Water
- 1.5 teaspoons Salt
- 2 pounds Potatoes
- 1 cup Cottage cheese
- 1 cup Cheddar cheese, shredded
- 0.5 cup Protein powder (unflavored)
- 1 Onion, finely chopped
- 3 tablespoons Butter
- 0.5 teaspoon Pepper
- 0.5 cup Milk
- 0.5 cup Greek yogurt
Instructions
Start by preparing the dough: In a large bowl, combine the all-purpose flour, 0.5 teaspoons of salt, and the protein powder. Create a well in the center.
Add the egg and water into the well. Mix together and knead the dough for about 8 minutes or until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Meanwhile, peel and cut the potatoes into chunks. Boil them in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
Mash the potatoes using a potato masher or fork, then add the cottage cheese, cheddar cheese, Greek yogurt, and milk. Mix well until smooth. Stir in the finely chopped onion, 1 teaspoon of salt, and pepper.
For the assembly, roll out the dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles.
Place about a tablespoon of the potato mixture into the center of each circle. Fold the circle over to form a half-moon and press the edges together firmly to seal.
Bring a large pot of salted water to a boil. Drop the perogies in, a few at a time, and cook for 5-7 minutes, or until they float to the top. Remove with a slotted spoon and drain.
In a large skillet, melt the butter over medium heat. Add the cooked perogies and sauté them for about 2-3 minutes on each side, until they are golden brown.
Serve the perogies warm, garnished with additional cheese or a dollop of Greek yogurt if desired.
Nutrition Facts
Calories |
4068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 5463 mg | 238% | |
| Total Carbohydrate | 569.0 g | 207% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 47.7 g | ||
| Protein | 225.2 g | 450% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2013 mg | 155% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 6488 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
