Pierogi Recipe – Eats Now

Name: Pierogi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced peeled Yukon gold or baking potato (about 6 ounces); 1 teaspoon butter; 1/2 cup chopped onion; 2 ounces light processed cheese (such as Velveeta Light), diced; 2 tablespoons low-fat sour cream; 1/2 teaspoon caraway seeds, crushed; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/3 cup water; 2 large eggs, lightly beaten; 1/3 cup all-purpose flour; 2 quarts water; Cooking spray; 3 tablespoons butter; 1 cup vertically sliced onion; 1/2 cup vertically sliced fennel bulb

Servings: persons

1 cup diced peeled Yukon gold or baking potato (about 6 ounces)
1 teaspoon butter
1/2 cup chopped onion
2 ounces light processed cheese (such as Velveeta Light), diced
2 tablespoons low-fat sour cream
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup water
2 large eggs, lightly beaten
1/3 cup all-purpose flour
2 quarts water
Cooking spray
3 tablespoons butter
1 cup vertically sliced onion
1/2 cup vertically sliced fennel bulb

1
Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
2
Melt 1 teaspoon butter in pan over medium heat. Add chopped onion; saute 5 minutes or until tender. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
3
Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading.) Cover and let rest 10 minutes.
4
Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut 5 circles with a 3-inch round cutter,discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
5
Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
6
Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; saute 10 minutes or until tender. Add 12 pierogi; saute 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi. Serve immediately.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup diced peeled Yukon gold or baking potato (about 6 ounces), 1 teaspoon butter, 1/2 cup chopped onion, 2 ounces light processed cheese (such as Velveeta Light), diced, and more.

Yes, Pierogi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pierogi

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