Low Sodium Traditional Potato and Cheese Pierogi

Savor the comforting flavors of homemade pierogi with this Low Sodium Traditional Potato and Cheese Pierogi recipe, a heart-healthy twist on a classic Eastern European dish. Crafted with a tender, yogurt-enriched dough and a creamy filling of russet potatoes and low sodium cheddar, these delightful dumplings offer a rich taste without the excessive salt. Golden sautéed onions elevate the flavor, while a crispy pan-seared finish adds a satisfying texture. Perfect for cozy family dinners or meal prep, these pierogi strike the balance between indulgence and mindful eating. Serve them piping hot with a dollop of unsalted Greek yogurt for a wholesome, comforting meal that’s sure to impress.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 3 cups All-purpose flour
• 2 pieces Large eggs
• 0.5 cup Plain Greek yogurt (unsalted, low fat)
• 2 tablespoons Unsalted butter (melted)
• 0.25 cup Water
• 2 large Russet potatoes (peeled and cubed)
• 0.75 cup Low sodium cheddar cheese (shredded)
• 3 tablespoons Unsalted butter (for sautéing onions and for serving)
• 1 medium Yellow onion (finely diced)
• 0.5 teaspoon Fresh cracked black pepper (optional)

Directions

Step 1

In a large mixing bowl, combine flour and a pinch of black pepper (optional). Make a well in the center and add eggs, Greek yogurt, melted butter, and water. Stir together until the mixture starts to form a dough.

Step 2

Transfer the dough to a floured surface and knead for 5-7 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 3

While the dough rests, prepare the filling. Add the peeled and cubed potatoes to a pot of boiling water and cook until fork-tender, about 12-15 minutes. Drain the potatoes and mash until smooth.

Step 4

Stir in shredded low sodium cheddar cheese and 1 tablespoon of unsalted butter into the mashed potatoes. Mix well to combine. Set aside to cool slightly.

Step 5

Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Add the finely diced onion and sauté until golden and soft, about 5-7 minutes. Add half of the sautéed onions to the potato mixture, reserving the other half for serving.

Step 6

Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a 3-inch round cutter (or glass) to cut out circles.

Step 7

Place about 1 tablespoon of the potato-cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pinching the edges well to seal. Use a fork to crimp the edges, if desired.

Step 8

Bring a large pot of water to a gentle boil. Drop the pierogi in batches into the water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.

Step 9

In a large skillet, heat the remaining 1 tablespoon of unsalted butter over medium heat. Add the cooked pierogi and sauté until golden and crispy on each side, about 2-3 minutes per side.

Step 10

Serve warm with the reserved sautéed onions on top. For added creaminess, a dollop of unsalted Greek yogurt can be served on the side if desired.

Nutrition Facts

Serving size	(1506.2g)

Amount per serving	% Daily Value*
Calories	2857.8

Total Fat 100.3g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 0g
Cholesterol 625mg	0%
Sodium 375.5mg	0%
Total Carbohydrate 399.5g	0%
Dietary Fiber 20.4g	0%
Total Sugars 13.5g
Protein 91.7g	0%

Vitamin D 119IU	0%
Calcium 922.6mg	0%
Iron 22.7mg	0%
Potassium 3374.5mg	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: 31.5%

Protein: 12.8%

Carbs: 55.7%