Low Fat Traditional Potato and Cheese Pierogi
Savor a lighter twist on comfort food with this Low Fat Traditional Potato and Cheese Pierogi recipe, a perfect balance of heartiness and health. These homemade dumplings feature a tender, low-fat sour cream dough stuffed with a creamy filling of mashed potatoes, low-fat shredded cheddar cheese, and a touch of cream cheese for extra richness. With just 80 minutes from prep to plate, this recipe is ideal for satisfying cravings without overindulging. Boiled to perfection and optionally pan-seared for a golden finish, these pierogi are a delightful addition to your dinner table. Garnish with fresh parsley for a burst of flavor and serve warm for a simple, wholesome meal that celebrates tradition with a health-conscious spin. Perfect for cozy weeknight dinners or serving up at family gatherings, this low-fat recipe promises all the homemade taste of classic pierogi with none of the guilt!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Low-fat sour cream
- 0.5 cup Water
- 1 Large egg
- 2 cups Potatoes, peeled and diced
- 0.75 cup Low-fat shredded cheddar cheese
- 2 tablespoons Low-fat cream cheese
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Unsalted butter or olive oil (optional, for serving)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour and salt.
Add the low-fat sour cream, water, and egg to the dry ingredients. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Cover with a kitchen towel and let it rest for 30 minutes.
Meanwhile, prepare the filling. Boil the diced potatoes in a pot of salted water until tender, about 15 minutes. Drain well.
Mash the potatoes in a large bowl, then stir in the low-fat shredded cheddar cheese, low-fat cream cheese, salt, and black pepper. Adjust seasoning if needed and set aside to cool.
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness.
Use a round cookie cutter (3-inch diameter) to cut out circles from the dough. Gather and roll out scraps as needed to use all the dough.
Place a teaspoonful of the potato-cheese filling in the center of each dough circle.
Fold the circle in half over the filling to form a half-moon shape. Press the edges together firmly to seal, using a little water if necessary to help stick.
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches into the pot and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
Optional: Heat the butter or olive oil in a pan over medium heat and lightly sauté the boiled pierogi until golden on the outside, about 2-3 minutes per side.
Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 323.7 g | 118% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 8.4 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 979 mg | 75% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2804 mg | 60% | |
*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.
