Low Sodium Cheese Pierogi

Indulge in the comforting flavors of Low Sodium Cheese Pierogi, a heart-healthy twist on a beloved Polish classic. This recipe features pillowy homemade dough encasing a creamy, flavorful filling made with low sodium ricotta cheese, reduced sodium cheddar, mashed potatoes, and aromatic chives. Each pierogi is gently boiled until tender, then sautéed in unsalted butter alongside sweet, golden onions, bringing out a rich and savory depth. Perfect for those watching their sodium intake, this recipe strikes a balance between indulgence and wellness. With minimal salt but maximum satisfaction, these pierogi are a sensational meal for family dinners or cozy gatherings. Garnish with extra chives for a pop of freshness, and savor every guilt-free bite!

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 1 large Egg
• 1 cup Water
• 4 tablespoons Unsalted butter
• 1 cup Low sodium ricotta cheese
• 1 cup Reduced sodium cheddar cheese
• 0.5 teaspoon Freshly cracked black pepper
• 2 tablespoons Fresh chives, chopped
• 2 medium Potatoes, peeled and diced
• 1 medium Onion, finely chopped

Directions

Step 1

Boil the diced potatoes in a pot of unsalted water until tender, about 15 minutes. Drain and let them cool slightly.

Step 2

In a bowl, mash the potatoes and mix in the low sodium ricotta cheese, reduced sodium cheddar cheese, black pepper, and chopped chives until smooth. Set aside.

Step 3

To prepare the dough, combine the all-purpose flour and a pinch of black pepper in a large mixing bowl.

Step 4

Beat the egg and stir it into the flour mixture, gradually adding water until a smooth dough forms. Knead the dough on a floured surface for about 5 minutes.

Step 5

Roll the dough out to about 1/8-inch thick and cut into circles using a 3-inch cookie cutter or a glass.

Step 6

Place a spoonful of the cheese and potato filling on each dough circle, fold the dough over the filling to form a semicircle, and press the edges together firmly to seal.

Step 7

In a large skillet, melt half of the unsalted butter over medium heat and add the chopped onion. Sauté until the onion is soft and translucent.

Step 8

Bring a large pot of water to a gentle boil and cook the pierogi in batches for about 3 to 4 minutes or until they float to the top.

Step 9

Transfer the boiled pierogi to the skillet with onions and sauté with the remaining butter until they are golden brown on both sides.

Step 10

Serve warm, garnished with any extra chopped chives if desired.

Nutrition Facts

Serving size	(1613.2g)

Amount per serving	% Daily Value*
Calories	3059.1

Total Fat 128.8g	0%
Saturated Fat 74.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 583.0mg	0%
Sodium 297.0mg	0%
Total Carbohydrate 369.8g	0%
Dietary Fiber 17.8g	0%
Total Sugars 9.7g
Protein 106.1g	0%

Vitamin D 80.9IU	0%
Calcium 1499.7mg	0%
Iron 22.2mg	0%
Potassium 2798.6mg	0%

*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.

Source of Calories

Fat: 37.8%

Protein: 13.9%

Carbs: 48.3%