Low Fat Traditional Potato and Cheese Pierogies
Indulge in the comforting flavors of *Low Fat Traditional Potato and Cheese Pierogies*, a lighter spin on a classic Eastern European dish. These delightful handmade dumplings feature a soft, tender dough crafted with low-fat plain Greek yogurt and milk, encasing a creamy filling of mashed russet potatoes blended with sharp low-fat cheddar cheese, sautéed onion, and a touch of light butter. Each pierogi is first boiled until perfectly pillowy, then lightly pan-sautéed for a golden, crispy finish. With a total preparation time of just 90 minutes, this recipe is a healthier yet indulgent way to enjoy authentic homemade pierogies, ideal for a cozy family meal or festive gathering. Serve with sour cream or fresh herbs for a complete lightened-up comfort food experience! Perfect for fans of low-fat recipes, healthy comfort food, and traditional pierogies.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Low-fat plain Greek yogurt
- 0.25 cup Low-fat milk
- 1 piece Large egg
- 2 large Russet potatoes, peeled and cubed
- 1 cup Low-fat sharp cheddar cheese, shredded
- 1 medium Onion, finely diced
- 2 tablespoons Light butter or margarine
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 1 as needed Non-stick cooking spray
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the low-fat plain Greek yogurt, low-fat milk, and egg until smooth.
Gradually incorporate the wet ingredients into the dry ingredients, stirring with a wooden spoon until a rough dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Meanwhile, prepare the filling. Place the peeled and cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and transfer to a mixing bowl.
Mash the potatoes until smooth. Stir in low-fat sharp cheddar cheese, light butter or margarine, diced onion, salt, and black pepper. Ensure the filling is thoroughly combined. Let it cool to room temperature.
Divide the rested dough into 2 portions and roll out one portion on a floured surface to about 1/8 inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles of dough.
Place 1 tablespoon of the potato and cheese filling in the center of each dough circle. Fold the dough over to form a half-moon shape, and press the edges together firmly to seal. If needed, use a little water along the edges to help seal the dough. Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil. Drop the pierogies into the water in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Heat a non-stick skillet over medium heat and lightly coat with non-stick cooking spray. Sauté the boiled pierogies in batches until golden and lightly crispy on each side, about 2-3 minutes per side.
Serve the pierogies warm with a dollop of low-fat sour cream or a garnish of fresh herbs, such as chives or parsley, if desired.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 3454 mg | 150% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.0 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1263 mg | 97% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3378 mg | 72% | |
*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.
