Low Sodium Traditional Potato and Cheese Pierogies
Indulge in the comfort of homemade **Low Sodium Traditional Potato and Cheese Pierogies**, a healthier twist on a beloved classic. This recipe combines tender russet potatoes, creamy low-sodium cheddar cheese, and unsalted Greek yogurt for a rich, flavorful filling encased in a soft, hand-kneaded dough. Each pierogi is boiled to perfection and pan-fried until golden and crispy, then topped with sweet caramelized onions for an irresistible finish. Crafted with everyday ingredients and mindful of your sodium intake, these pierogies are perfect for a satisfying dinner or as a side dish for special occasions. Pair with a dollop of Greek yogurt or a sprinkle of fresh herbs for a delicious, homemade touch that will have everyone asking for seconds!
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Ingredients
- 3 cups All-purpose flour
- 1 Large egg
- 0.75 cups Water
- 4 tablespoons Unsalted butter
- 3 medium Russet potatoes
- 1 cup Low sodium cheddar cheese, shredded
- 0.25 cup Plain Greek yogurt, unsalted
- 1 medium Onion, finely diced
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Vegetable oil
Directions
Step 1
Peel and dice the russet potatoes into small, equal pieces. Place them in a pot of water and boil until fork-tender, about 15-20 minutes.
Step 2
While the potatoes are boiling, prepare the dough. In a mixing bowl, combine the all-purpose flour and egg. Gradually mix in the water until a soft dough forms. Knead for 5-7 minutes until smooth, wrap in plastic wrap, and let rest for at least 30 minutes.
Step 3
Drain the boiled potatoes and mash them until smooth. Stir in the low sodium cheddar cheese, unsalted Greek yogurt, black pepper, and garlic powder until the mixture is creamy. Adjust seasoning if needed. Let the filling cool slightly.
Step 4
On a floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-inch round cutter (or a cup) to cut circles from the dough.
Step 5
Place about 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, then pinch the edges together tightly to seal. You can crimp the edges with a fork for added security.
Step 6
In a large skillet, heat the vegetable oil over medium heat and sauté the diced onion until golden and caramelized, about 10-15 minutes. Remove from heat and set aside.
Step 7
Bring a large pot of water to a gentle boil. Add a pinch of black pepper to the water (optional). Working in batches, boil the pierogies for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon.
Step 8
In the same skillet used for the onions, melt 2 tablespoons of unsalted butter over medium heat. Add the boiled pierogies and pan-fry until golden and crisp on both sides, about 2 minutes per side.
Step 9
Serve the pierogies warm, topped with the caramelized onions. Optional garnishes include a dollop of unsalted Greek yogurt or a sprinkle of fresh herbs like parsley.
Nutrition Facts
| Serving size | (1477.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3045.8 |
| Total Fat 118.8g | 0% |
| Saturated Fat 57.9g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 433mg | 0% |
| Sodium 389.6mg | 0% |
| Total Carbohydrate 407.4g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 13.8g | |
| Protein 94.4g | 0% |
| Vitamin D 65IU | 0% |
| Calcium 1076.6mg | 0% |
| Iron 25.1mg | 0% |
| Potassium 3726.4mg | 0% |
Source of Calories