Low Fat Cheese Pierogi
Indulge in a guilt-free twist on a classic favorite with these Low Fat Cheese Pierogi, a lighter version of traditional Eastern European comfort food. Made with a tender homemade dough and stuffed with a creamy blend of fat-free cottage cheese, reduced-fat cream cheese, and fresh chives, these pierogi are perfectly balanced in flavor and texture. Boiled until pillowy and then lightly browned with golden sautéed onions in a touch of olive oil, they offer a satisfying bite without the extra calories. This recipe is perfect for health-conscious foodies looking to enjoy homemade pierogi without compromising on taste. In just over an hour, you can have a warm, hearty dish that's both nutritious and delicious—perfect for weeknight dinners or special occasions.
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Ingredients
- 2 cups all-purpose flour
- 1 large egg
- 0.5 cups water
- 1 teaspoon salt
- 1.5 cups fat-free cottage cheese
- 0.5 cup reduced-fat cream cheese
- 2 tablespoons chives, chopped
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
- 1 medium onion, thinly sliced
Directions
Step 1
In a large mixing bowl, combine flour and salt. Make a well in the center and add the egg and water.
Step 2
Mix together with a fork until the dough begins to come together, then knead with your hands until smooth, about 5–7 minutes. Cover the dough with a towel and let it rest for 30 minutes.
Step 3
In a medium bowl, mix the fat-free cottage cheese, reduced-fat cream cheese, chopped chives, and black pepper until thoroughly combined. Set aside.
Step 4
On a lightly floured surface, roll the dough out to a thickness of about 1/8 inch. Use a round cutter or glass to cut the dough into circles, approximately 3 inches in diameter.
Step 5
Place a tablespoon of the cheese filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal, crimping with a fork to ensure they are tightly closed.
Step 6
Bring a large pot of salted water to a boil. Add the pierogi in batches to the boiling water, avoid overcrowding. Cook until they float to the top, about 2–3 minutes.
Step 7
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté until golden brown, about 5 minutes.
Step 8
Add the cooked pierogi to the skillet in batches, cooking until they are lightly browned on each side.
Step 9
Serve warm, with the sautéed onions on top.
Nutrition Facts
| Serving size | (1008.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1570.3 |
| Total Fat 43.2g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 299.3mg | 0% |
| Sodium 4289.4mg | 0% |
| Total Carbohydrate 213.3g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 21.8g | |
| Protein 84.3g | 0% |
| Vitamin D 68.2IU | 0% |
| Calcium 481.7mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 1119.6mg | 0% |
Source of Calories