Low Sodium Cheese Pierogi
Indulge in the comforting flavors of homemade **Low Sodium Cheese Pierogi**, a healthier twist on the classic Eastern European dish. Perfect for anyone watching their salt intake, this recipe combines a tender homemade dough with a creamy filling of mashed potatoes, low sodium ricotta and cheddar cheeses, black pepper, and fresh chives for a burst of flavor. Each pierogi is boiled to perfection before being sautéed with golden caramelized onions in unsalted butter, creating a lightly crispy exterior with a soft, cheesy center. Easy to prepare in just 90 minutes, this low sodium pierogi recipe is a wholesome, satisfying meal for the whole family. Serve them warm and garnish with extra chives for a finishing touch! Perfect for both vegetarians and comfort food enthusiasts, it’s a delicious way to enjoy a classic dish guilt-free.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 large Egg
- 1 cup Water
- 4 tablespoons Unsalted butter
- 1 cup Low sodium ricotta cheese
- 1 cup Reduced sodium cheddar cheese
- 0.5 teaspoon Freshly cracked black pepper
- 2 tablespoons Fresh chives, chopped
- 2 medium Potatoes, peeled and diced
- 1 medium Onion, finely chopped
Instructions
Boil the diced potatoes in a pot of unsalted water until tender, about 15 minutes. Drain and let them cool slightly.
In a bowl, mash the potatoes and mix in the low sodium ricotta cheese, reduced sodium cheddar cheese, black pepper, and chopped chives until smooth. Set aside.
To prepare the dough, combine the all-purpose flour and a pinch of black pepper in a large mixing bowl.
Beat the egg and stir it into the flour mixture, gradually adding water until a smooth dough forms. Knead the dough on a floured surface for about 5 minutes.
Roll the dough out to about 1/8-inch thick and cut into circles using a 3-inch cookie cutter or a glass.
Place a spoonful of the cheese and potato filling on each dough circle, fold the dough over the filling to form a semicircle, and press the edges together firmly to seal.
In a large skillet, melt half of the unsalted butter over medium heat and add the chopped onion. Sauté until the onion is soft and translucent.
Bring a large pot of water to a gentle boil and cook the pierogi in batches for about 3 to 4 minutes or until they float to the top.
Transfer the boiled pierogi to the skillet with onions and sauté with the remaining butter until they are golden brown on both sides.
Serve warm, garnished with any extra chopped chives if desired.
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 297 mg | 13% | |
| Total Carbohydrate | 369.8 g | 134% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 9.7 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1500 mg | 115% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2799 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.
