I’ve spent the last two weeks going through all my old Cooking Light magazines to tear out the recipes I would like to try and recycling the rest. Last night I came across a potato pierogi recipe and decided to try it out. I will not pretend that they were as delicious as Eric’s Polish grandmother makes, but I can say they were pretty tasty and probably a little healthier for me. :)
2 cups all-purpose flour
1/4 tsp salt
1/4 cup reduced-fat sour cream
1/4 cup water
1 Tbsp vegetable oil
1 large egg
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a large bowl. Combine sour cream, water, oil, and egg, stirring with a whisk. Add sour cream mixture to flour mixture; stir until combined. Turn dough out onto a floured surface and knead until smooth and elastic. Place dough in a bowl coated with cooking spray, turning to coat top. Cover with plastic wrap and let rest 15 minutes. Makes enough dough for 16 pierogi.
1 pound peeled baking potatoes, cut into 1-inch pieces
1 Tbsp minced fresh chives or green onions
2 Tbsp reduced-fat sour cream
2 Tbsp egg substitute
1 Tbsp butter
1 tsp white wine vinegar
3/4 tsp salt
2 quarts water
1 Tbsp butter, divided
1/8 tsp salt
1/3 cup reduced-fat sour cream
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Place potatoes in a large bowl, add chives and next 5 ingredients (chives through 3/4 teaspoon salt) and blend well with potato masher.
Divide dough into 16 equal portions, shaping each into a ball. Working with one portion at a time (cover remaining dough to prevent drying), roll each ball into a 3 1/2-inch circle on a lightly floured surface.
Spoon 1 rounded tablespoon of the potato mixture onto half of each dough circle. Bring opposite sides of dough circle together; pinch to seal, beginning with center and pinching down both sides to form a half-moon shape. Repeat with the remaining dough circles and potato mixture.
Bring 2 quarts water to a boil in a large saucepan. Add half of pierogi; cook 4-6 minutes or until done (pierogi will rise to the surface). Remove pierogi with a slotted spoon; drain in a colander (pierogi will stick to a paper towel). Place pierogi in a single layer on a baking sheet or platter. Repeat procedure with remaining pierogi.
Heat 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add 8 pierogi; cook 2-3 minutes on each side or until golden brown. Remove pierogi; keep warm. Repeat procedure with remaining 1 1/2 teaspoons butter and 8 pierogi. Sprinkle cooked pierogi with 1/8 teaspoon salt. Serve with 1/3 cup reduced-fat sour cream.