Low Sodium Classic Potato and Cheese Perogies

Indulge in the comfort of homemade **Low Sodium Classic Potato and Cheese Perogies**, a heart-healthy twist on the beloved Eastern European dish. These tender dumplings are filled with creamy mashed potatoes, savory low-sodium cheddar cheese, and caramelized onions, delivering all the flavor with reduced sodium. The dough, made from scratch with sour cream and unsalted butter, is supple and easy to work with, encasing the filling in a perfectly tender shell. Boiled to perfection and lightly pan-fried for a golden, crispy finish, these perogies are a satisfying meal or side dish that's both wholesome and nostalgic. Serve warm with a dollop of sour cream for the ultimate comfort food experience. Perfect for anyone seeking a lower-sodium alternative without sacrificing flavor, this recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 0.5 cup Sour cream
• 4 tablespoons Unsalted butter
• 1 large Egg
• 0.5 cup Water
• 2 large Russet potatoes
• 1 cup, shredded Low sodium cheddar cheese
• 0 to taste Freshly ground black pepper
• 1 medium Onion
• 2 tablespoons Extra unsalted butter for frying

Directions

Step 1

Peel and dice the potatoes into uniform chunks. Place them in a saucepan with enough water to cover, and boil until tender, about 15-20 minutes.

Step 2

While the potatoes are cooking, finely chop the onion. In a small skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes, then set aside.

Step 3

Once the potatoes are cooked, drain them well and mash them in a bowl. Stir in the shredded low sodium cheddar cheese, cooked onions, and ground black pepper to taste. Mix well until the cheese is melted and the ingredients are fully combined. Set aside to cool.

Step 4

In a large bowl, mix the flour, sour cream, 4 tablespoons of melted unsalted butter, egg, and water to form a dough. Knead the dough on a floured surface until smooth, about 5 minutes.

Step 5

Divide the dough into two portions. Roll out each portion to a thickness of about 1/8 inch. Use a round cutter or a glass, about 3 inches in diameter, to cut out circles from the rolled dough.

Step 6

Place a heaping teaspoon of the potato and cheese filling onto each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal and prevent the filling from leaking.

Step 7

Bring a large pot of water to a gentle boil. Drop the perogies in batches and cook them until they float to the surface, about 3-4 minutes.

Step 8

For added texture, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Transfer the boiled perogies to the skillet and cook until they are golden brown and crispy on both sides, about 3 minutes per side.

Step 9

Serve the perogies warm with a dollop of sour cream if desired.

Nutrition Facts

Serving size	(1618.4g)

Amount per serving	% Daily Value*
Calories	3430.9

Total Fat 149.0g	0%
Saturated Fat 88.2g	0%
Polyunsaturated Fat 3.2g
Cholesterol 595.9mg	0%
Sodium 321.1mg	0%
Total Carbohydrate 433.1g	0%
Dietary Fiber 22.6g	0%
Total Sugars 23.2g
Protein 99.9g	0%

Vitamin D 103.7IU	0%
Calcium 1309.1mg	0%
Iron 26.0mg	0%
Potassium 4244.1mg	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: 38.6%

Protein: 11.5%

Carbs: 49.9%