Low Sodium Traditional Potato and Cheese Pierogies
Discover the comfort of homemade low sodium traditional potato and cheese pierogies, a heart-healthy twist on a classic Eastern European favorite. These tender dumplings feature a silky dough made from scratch, lovingly stuffed with a creamy filling of mashed russet potatoes, low sodium cheddar cheese, and unsalted Greek yogurt, perfectly seasoned with black pepper and garlic powder. The pierogies are boiled until light and pillowy, then pan-fried to golden perfection and paired with sweet, caramelized onions for a mouthwatering finish. Perfect for a cozy meal or a delicious side dish, these low sodium pierogies are an irresistible indulgence that’s easier to make than you might imagine.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 Large egg
- 0.75 cups Water
- 4 tablespoons Unsalted butter
- 3 medium Russet potatoes
- 1 cup Low sodium cheddar cheese, shredded
- 0.25 cup Plain Greek yogurt, unsalted
- 1 medium Onion, finely diced
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Vegetable oil
Instructions
Peel and dice the russet potatoes into small, equal pieces. Place them in a pot of water and boil until fork-tender, about 15-20 minutes.
While the potatoes are boiling, prepare the dough. In a mixing bowl, combine the all-purpose flour and egg. Gradually mix in the water until a soft dough forms. Knead for 5-7 minutes until smooth, wrap in plastic wrap, and let rest for at least 30 minutes.
Drain the boiled potatoes and mash them until smooth. Stir in the low sodium cheddar cheese, unsalted Greek yogurt, black pepper, and garlic powder until the mixture is creamy. Adjust seasoning if needed. Let the filling cool slightly.
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-inch round cutter (or a cup) to cut circles from the dough.
Place about 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, then pinch the edges together tightly to seal. You can crimp the edges with a fork for added security.
In a large skillet, heat the vegetable oil over medium heat and sauté the diced onion until golden and caramelized, about 10-15 minutes. Remove from heat and set aside.
Bring a large pot of water to a gentle boil. Add a pinch of black pepper to the water (optional). Working in batches, boil the pierogies for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
In the same skillet used for the onions, melt 2 tablespoons of unsalted butter over medium heat. Add the boiled pierogies and pan-fry until golden and crisp on both sides, about 2 minutes per side.
Serve the pierogies warm, topped with the caramelized onions. Optional garnishes include a dollop of unsalted Greek yogurt or a sprinkle of fresh herbs like parsley.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 407.4 g | 148% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 13.8 g | ||
| Protein | 94.4 g | 189% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1077 mg | 83% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 3726 mg | 79% | |
*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.
