Recipe

Pierogi Recipe

Print Recipe

Ingredients

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

Directions

Step #1 Cook potato in boiling water in a medium saucepan 10 mins or until tender.
Step #2 Drain potato in a colander over a bowl, reserving 2 tbsps cooking liquid.
Step #3 Return potato to pan.
Step #4 Add reserved cooking liquid; beat at medium speed of mixer until smooth.
Step #5 Set aside.
Step #6 Melt 1 tsp butter in pan over med-heat/flame.
Step #7 Add sliced onion; sauté 5 mins or until tender.
Step #8 Remove from heat; stir in the potato, cheese, & next 4 ingredients (cheese through white pepper).
Step #9 Cover up & set aside.
Step #10 Lightly spoon 2 c flour into a dry measuring c; level with a knife.
Step #11 Combine with 1/2 tsp salt In a large-ish bowl; make a well in center of mixture.
Step #12 Stir in 1/3 c water & eggs.
Step #13 Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times.
Step #14 (Dough may appear dry but will moisten while kneading.
Step #15 ) Cover up & let rest 10 mins.
Step #16 Divide dough into 5 equal portions.
Step #17 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.
Step #18 Cut 5 circles with a 3-inch round cutter,discarding dough scraps.
Step #19 Spoon 2 level tsps potato mixture onto half of each circle.
Step #20 Moisten edges of dough with water.
Step #21 Fold dough over filling; press edges together with floured hands to seal.
Step #22 Place pierogi on a large baking sheet sprinkled with 1/3 c flour.
Step #23 Cover up.
Step #24 Repeat procedure with remaining dough & potato filling.
Step #25 Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi.
Step #26 Cook 3 mins or until pierogi float to surface.
Step #27 Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray.
Step #28 Repeat procedure with remaining pierogi.
Step #29 Melt 1 1/2 tbsps butter In a large-ish nonstick skillet over med-heat/flame.
Step #30 Add 1/2 c sliced onion & 1/4 c fennel; sauté 10 mins or until tender.
Step #31 Add 12 pierogi; sauté 5 mins or until thoroughly heated & lightly browned.
Step #32 Set aside.
Step #33 Repeat procedure with remaining butter, fennel, onions, & pierogi.
Step #34 Serve as soon as possible.
Enjoy the Pierogi recipe