Low Fat Cheese Pierogi
Indulge in the comforting flavors of traditional pierogi with a modern, health-conscious twist—our Low Fat Cheese Pierogi recipe delivers all the richness you love with a lighter touch. Made from scratch, the delicate dough is filled with a creamy, tangy mixture of fat-free cottage cheese, reduced-fat cream cheese, and vibrant chives, perfect for satisfying your cravings without the guilt. These tender dumplings are boiled to perfection and then lightly pan-sautéed with golden caramelized onions for a deliciously crisp finish. Easy to prepare and ready in just over an hour, this low-fat pierogi recipe makes a wholesome, heartwarming meal that’s perfect for sharing. Whether you’re looking to make a healthy comfort food or explore Eastern European flavors, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 0.5 cups water
- 1 teaspoon salt
- 1.5 cups fat-free cottage cheese
- 0.5 cup reduced-fat cream cheese
- 2 tablespoons chives, chopped
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
- 1 medium onion, thinly sliced
Instructions
In a large mixing bowl, combine flour and salt. Make a well in the center and add the egg and water.
Mix together with a fork until the dough begins to come together, then knead with your hands until smooth, about 5–7 minutes. Cover the dough with a towel and let it rest for 30 minutes.
In a medium bowl, mix the fat-free cottage cheese, reduced-fat cream cheese, chopped chives, and black pepper until thoroughly combined. Set aside.
On a lightly floured surface, roll the dough out to a thickness of about 1/8 inch. Use a round cutter or glass to cut the dough into circles, approximately 3 inches in diameter.
Place a tablespoon of the cheese filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal, crimping with a fork to ensure they are tightly closed.
Bring a large pot of salted water to a boil. Add the pierogi in batches to the boiling water, avoid overcrowding. Cook until they float to the top, about 2–3 minutes.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until golden brown, about 5 minutes.
Add the cooked pierogi to the skillet in batches, cooking until they are lightly browned on each side.
Serve warm, with the sautéed onions on top.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 213.3 g | 78% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 21.8 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 482 mg | 37% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1120 mg | 24% | |
*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.
