Low Fat Traditional Potato and Cheese Pierogi
Indulge in the comforting flavors of Eastern Europe with this Low Fat Traditional Potato and Cheese Pierogi recipe, a lightened-up twist on a classic favorite. Featuring a silky homemade dough made with low-fat sour cream, these pierogi are generously stuffed with a creamy, flavorful filling of mashed potatoes, low-fat cheddar, and cream cheese. Perfectly tender when boiled and optionally pan-fried for a golden finish, these pierogi manage to be both satisfying and guilt-free. Whether you enjoy them with a drizzle of melted butter or a sprinkle of fresh parsley, this wholesome, low-fat version of an all-time classic proves you don't need to sacrifice taste for health. Ready in just over an hour, it’s ideal for a cozy family dinner or a weekend cooking project!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Low-fat sour cream
- 0.5 cup Water
- 1 Large egg
- 2 cups Potatoes, peeled and diced
- 0.75 cup Low-fat shredded cheddar cheese
- 2 tablespoons Low-fat cream cheese
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Unsalted butter or olive oil (optional, for serving)
- 2 tablespoons Chopped parsley (optional, for garnish)
Directions
Step 1
In a large mixing bowl, combine the flour and salt.
Step 2
Add the low-fat sour cream, water, and egg to the dry ingredients. Mix until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Cover with a kitchen towel and let it rest for 30 minutes.
Step 4
Meanwhile, prepare the filling. Boil the diced potatoes in a pot of salted water until tender, about 15 minutes. Drain well.
Step 5
Mash the potatoes in a large bowl, then stir in the low-fat shredded cheddar cheese, low-fat cream cheese, salt, and black pepper. Adjust seasoning if needed and set aside to cool.
Step 6
After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness.
Step 7
Use a round cookie cutter (3-inch diameter) to cut out circles from the dough. Gather and roll out scraps as needed to use all the dough.
Step 8
Place a teaspoonful of the potato-cheese filling in the center of each dough circle.
Step 9
Fold the circle in half over the filling to form a half-moon shape. Press the edges together firmly to seal, using a little water if necessary to help stick.
Step 10
Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches into the pot and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
Step 11
Optional: Heat the butter or olive oil in a pan over medium heat and lightly sauté the boiled pierogi until golden on the outside, about 2-3 minutes per side.
Step 12
Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
| Serving size | (1176.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2056.1 |
| Total Fat 38.5g | 0% |
| Saturated Fat 21.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 289.1mg | 0% |
| Sodium 3842.8mg | 0% |
| Total Carbohydrate 323.7g | 0% |
| Dietary Fiber 14.7g | 0% |
| Total Sugars 8.4g | |
| Protein 79.2g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 979.1mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 2804.1mg | 0% |
Source of Calories