Low Fat Traditional Potato and Cheese Pierogies
Indulge in the comforting flavors of these Low Fat Traditional Potato and Cheese Pierogies—an irresistible lighter twist on a classic Eastern European favorite. Made with a tender dough crafted from low-fat Greek yogurt and filled with a creamy mixture of fluffy mashed russet potatoes, sharp cheddar cheese, and sautéed onions, these pierogies are both satisfying and guilt-free. Boiled to perfection and lightly pan-seared for a golden, crispy finish, they offer the perfect balance of hearty and wholesome. Quick enough for a weeknight meal but impressive enough for guests, this recipe is a must-try for fans of homemade dumplings looking to keep things lighter. Serve with low-fat sour cream or fresh herbs for a delicious finishing touch!
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Ingredients
- 2.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.75 cup Low-fat plain Greek yogurt
- 0.25 cup Low-fat milk
- 1 piece Large egg
- 2 large Russet potatoes, peeled and cubed
- 1 cup Low-fat sharp cheddar cheese, shredded
- 1 medium Onion, finely diced
- 2 tablespoons Light butter or margarine
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 1 as needed Non-stick cooking spray
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, whisk together the low-fat plain Greek yogurt, low-fat milk, and egg until smooth.
Step 2
Gradually incorporate the wet ingredients into the dry ingredients, stirring with a wooden spoon until a rough dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.
Step 3
Meanwhile, prepare the filling. Place the peeled and cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender. Drain and transfer to a mixing bowl.
Step 4
Mash the potatoes until smooth. Stir in low-fat sharp cheddar cheese, light butter or margarine, diced onion, salt, and black pepper. Ensure the filling is thoroughly combined. Let it cool to room temperature.
Step 5
Divide the rested dough into 2 portions and roll out one portion on a floured surface to about 1/8 inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles of dough.
Step 6
Place 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, and press the edges together firmly to seal. If needed, use a little water along the edges to help seal the dough. Repeat with the remaining dough and filling.
Step 7
Bring a large pot of salted water to a boil. Drop the pierogies into the water in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
Step 8
Heat a non-stick skillet over medium heat and lightly coat with non-stick cooking spray. Sauté the boiled pierogies in batches until golden and lightly crispy on each side, about 2-3 minutes per side.
Step 9
Serve the pierogies warm with a dollop of low-fat sour cream or a garnish of fresh herbs, such as chives or parsley, if desired.
Nutrition Facts
| Serving size | (1450.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2235.6 |
| Total Fat 33.2g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 249.2mg | 0% |
| Sodium 3453.9mg | 0% |
| Total Carbohydrate 357.9g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 19.0g | |
| Protein 106.8g | 0% |
| Vitamin D 90.2IU | 0% |
| Calcium 1262.9mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 3377.5mg | 0% |
Source of Calories