High Protein Traditional Potato and Cheese Pierogi
Elevate your comfort food game with these High Protein Traditional Potato and Cheese Pierogi—a modern twist on a classic Polish delicacy. This recipe combines fluffy dough enriched with Greek yogurt and unflavored whey protein isolate for a protein-packed upgrade, while the creamy filling features tender mashed russet potatoes, cheddar cheese, and savory cottage cheese. Perfectly chewy and golden when pan-fried, these homemade pierogi are a satisfying meal option, whether you enjoy them with a dollop of tangy sour cream or a sprinkle of fresh chives. Ready in just over an hour, this hearty and nutritious dish is ideal for family dinners and an irresistible crowd-pleaser for pierogi lovers everywhere.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 large Eggs
- 0.5 cup Greek yogurt (plain, full-fat recommended)
- 0.25 cup Milk
- 0.5 teaspoon Salt
- 3 medium Potatoes (russet, peeled and cubed)
- 1 cup Cottage cheese (small curd or farmer's cheese)
- 0.75 cup Cheddar cheese (shredded)
- 3 tablespoons Whey protein isolate (unflavored)
- 2 tablespoons Butter
- 1 small Onion (finely chopped, optional)
- 0.25 teaspoon Black pepper
- 6 cups Water (for boiling)
- 2 tablespoons Chives (optional, for garnish)
- 0.25 cup Sour cream (optional, for serving)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the egg, Greek yogurt, and milk. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover the dough with a towel or plastic wrap and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Place the peeled and cubed potatoes in a pot of salted water and bring to a boil. Cook for 10-12 minutes, or until the potatoes are fork-tender.
Drain the potatoes and mash them in a bowl. Add the cottage cheese, cheddar cheese, whey protein isolate, butter, salt, and black pepper. Mix until smooth. If using onions, sauté them until golden in 1 tablespoon of butter and stir into the filling. Set aside to cool.
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles of dough.
Place about 1 tablespoon of filling in the center of each circle. Fold the dough in half over the filling and pinch the edges firmly to seal. Crimp with a fork to ensure the pierogi are completely sealed.
Bring a large pot of water to a boil. Add the pierogi in batches, being careful not to overcrowd the pot. Cook for 3-5 minutes, or until they float to the top. Remove with a slotted spoon and set aside.
Optional step: In a skillet, melt 1-2 tablespoons of butter and sauté the cooked pierogi until lightly golden on both sides.
Serve the pierogi warm, garnished with chopped chives and a dollop of sour cream if desired.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 406.9 g | 148% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.1 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1302 mg | 100% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3427 mg | 73% | |
*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.
