Low Sodium Traditional Potato and Cheese Pierogi
Indulge in the comforting flavors of homemade Low Sodium Traditional Potato and Cheese Pierogi, a delightful twist on the classic Eastern European dish. This recipe features a tender, homemade dough made with unsalted Greek yogurt and melted butter, enveloping a rich, cheesy filling of buttery mashed Russet potatoes and low-sodium cheddar cheese. Sautéed onions add a depth of savory sweetness to both the filling and as a topping for the finished pierogi. Boiled to perfection and a quick pan-sear for a golden, crispy exterior, these pierogi are crafted to be heart-healthy while still delivering authentic flavor. Serve them piping hot with a dollop of creamy yogurt or enjoy the subtle crunch of crackled black pepper for extra flair. Perfect for family dinners or as a wholesome treat, this pierogi recipe is a satisfying way to embrace tradition with a low-sodium twist.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 pieces Large eggs
- 0.5 cup Plain Greek yogurt (unsalted, low fat)
- 2 tablespoons Unsalted butter (melted)
- 0.25 cup Water
- 2 large Russet potatoes (peeled and cubed)
- 0.75 cup Low sodium cheddar cheese (shredded)
- 3 tablespoons Unsalted butter (for sautéing onions and for serving)
- 1 medium Yellow onion (finely diced)
- 0.5 teaspoon Fresh cracked black pepper (optional)
Instructions
In a large mixing bowl, combine flour and a pinch of black pepper (optional). Make a well in the center and add eggs, Greek yogurt, melted butter, and water. Stir together until the mixture starts to form a dough.
Transfer the dough to a floured surface and knead for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Add the peeled and cubed potatoes to a pot of boiling water and cook until fork-tender, about 12-15 minutes. Drain the potatoes and mash until smooth.
Stir in shredded low sodium cheddar cheese and 1 tablespoon of unsalted butter into the mashed potatoes. Mix well to combine. Set aside to cool slightly.
Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Add the finely diced onion and sauté until golden and soft, about 5-7 minutes. Add half of the sautéed onions to the potato mixture, reserving the other half for serving.
Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter (or glass) to cut out circles.
Place about 1 tablespoon of the potato-cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pinching the edges well to seal. Use a fork to crimp the edges, if desired.
Bring a large pot of water to a gentle boil. Drop the pierogi in batches into the water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
In a large skillet, heat the remaining 1 tablespoon of unsalted butter over medium heat. Add the cooked pierogi and sauté until golden and crispy on each side, about 2-3 minutes per side.
Serve warm with the reserved sautéed onions on top. For added creaminess, a dollop of unsalted Greek yogurt can be served on the side if desired.
Nutrition Facts
Calories |
2858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 376 mg | 16% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.5 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 923 mg | 71% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3374 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.
