Low Sodium Classic Potato and Cheese Perogies
Discover the comforting flavors of homemade **Low Sodium Classic Potato and Cheese Perogies**, a heartwarming twist on a beloved Eastern European classic. Perfect for those seeking a healthier option, these pillowy dumplings are crafted with a tender homemade dough enriched with sour cream and unsalted butter. The filling, a creamy blend of mashed russet potatoes, low sodium cheddar cheese, and sweet sautéed onions, delivers a rich yet balanced taste with every bite. Boil them to perfection and pan-fry for a golden, crispy finish, serving up irresistible texture. Ready in just under two hours and ideal for a family meal, these low sodium perogies are a delicious way to enjoy comfort food without compromising flavor or health. Serve them warm with a dollop of sour cream for a classic touch! Perfect for keywords like "low sodium recipes," "potato perogies," and "healthy comfort food."
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cup Sour cream
- 4 tablespoons Unsalted butter
- 1 large Egg
- 0.5 cup Water
- 2 large Russet potatoes
- 1 cup, shredded Low sodium cheddar cheese
- to taste Freshly ground black pepper
- 1 medium Onion
- 2 tablespoons Extra unsalted butter for frying
Instructions
Peel and dice the potatoes into uniform chunks. Place them in a saucepan with enough water to cover, and boil until tender, about 15-20 minutes.
While the potatoes are cooking, finely chop the onion. In a small skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, then set aside.
Once the potatoes are cooked, drain them well and mash them in a bowl. Stir in the shredded low sodium cheddar cheese, cooked onions, and ground black pepper to taste. Mix well until the cheese is melted and the ingredients are fully combined. Set aside to cool.
In a large bowl, mix the flour, sour cream, 4 tablespoons of melted unsalted butter, egg, and water to form a dough. Knead the dough on a floured surface until smooth, about 5 minutes.
Divide the dough into two portions. Roll out each portion to a thickness of about 1/8 inch. Use a round cutter or a glass, about 3 inches in diameter, to cut out circles from the rolled dough.
Place a heaping teaspoon of the potato and cheese filling onto each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal and prevent the filling from leaking.
Bring a large pot of water to a gentle boil. Drop the perogies in batches and cook them until they float to the surface, about 3-4 minutes.
For added texture, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Transfer the boiled perogies to the skillet and cook until they are golden brown and crispy on both sides, about 3 minutes per side.
Serve the perogies warm with a dollop of sour cream if desired.
Nutrition Facts
Calories |
3431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 433.1 g | 157% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 23.2 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1309 mg | 101% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4244 mg | 90% | |
*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.
