Low Fat Classic Potato and Cheese Perogies
Savor the comforting flavors of Eastern Europe with this healthier twist on a timeless favorite—Low Fat Classic Potato and Cheese Perogies. Crafted with tender homemade dough, these perogies are filled with a luscious mixture of mashed potatoes, low-fat cheddar cheese, sautéed onions, and fresh chives. Perfectly satisfying yet lighter on calories, the recipe uses low-fat sour cream in the dough and olive oil spray for cooking, making it an ideal choice for those seeking indulgence with a mindful approach. Boiled to perfection and ready in just 80 minutes, these perogies are soft, flavorful, and versatile enough to serve as a main course or an appetizer. Garnished with vibrant chives, they're a comforting meal that’s wholesome, delicious, and easy to prepare. Perfect for family dinners or special occasions!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 large Egg
- 0.5 cup Low-fat sour cream
- 0.5 cup Water
- 1 teaspoon Salt
- 2 large Potatoes
- 1 cup Low-fat cheddar cheese
- 1 medium Onion
- Olive oil spray
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh chives
Instructions
Peel the potatoes and cut them into small chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes.
While the potatoes are cooking, prepare the dough. In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg, low-fat sour cream, and water. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Cover with a towel and let it rest while you prepare the filling.
Finely chop the onion. In a skillet coated with a light spray of olive oil, sauté the onion until soft and lightly golden. Set aside.
Once the potatoes are cooked, drain them and place them in a large bowl. Mash the potatoes with the sautéed onion, low-fat cheddar cheese, black pepper, and chopped chives. Mix until smooth and well combined.
Roll out the dough on a floured surface to about 1/8 inch thickness. Use a 3-inch round cutter to cut circles from the dough.
Place a tablespoon of the potato and cheese filling in the center of each circle. Fold the dough over to form a half-moon shape. Pinch the edges to seal, ensuring no filling escapes.
Bring a large pot of salted water to a gentle boil. Cook the perogies in batches, about 5-7 at a time, for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
Serve the perogies warm, garnished with additional chives if desired.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 428.6 g | 156% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 18.3 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1221 mg | 94% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4338 mg | 92% | |
*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.
