Filling:
1 1/2 pounds potatoes (2 large russets)
2 teaspoons olive oil
1/2 cup finely diced onion
1 small clove of garlic, crushed
3 ounces reduced fat cream cheese (1/3 cup)
1/2 teaspoon salt
pepper to taste
Dough:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 cup reduced fat sour cream
1 egg
2/3 cup water
Filling:
Place peeled, quartered potatoes in a pot of cold salted water. Bring to a boil and cook until tender.
Meantime, brown onions & garlic in oil on med-low for 10 min.
Drain and mash the potatoes, adding onion & garlic, cream cheese, salt & pepper. Set aside to cool. Shape into 1-tablespoon size mounds if desired.
Dough:
Combine flour & salt in a bowl. Make a well and add sour cream, egg & water, combining with a spoon.
Place on a well-floured board and knead for 50 turns (using a scraper if needed) until smooth. Cover with a towel or inverted bowl & let rest at least 10 minutes.
Divide dough into thirds. Keeping extra dough covered, roll each section 1/8” thick, adding flour as needed. Cut 3-inch circles, saving leftover scraps of dough.
Fill each circle with about one tablespoon of potatoes, fold into a half circle, and pinch edges tightly. Place apart on a towel sprinkled with flour.
Place pierogis in boiling salted water, stirring at first to keep them separated, and cook about 3 minutes until they rise to the top, then another 30 seconds to a minute. Remove to an oiled baking sheet.
Note: To freeze, boil pierogi first and place in a lightly oiled freezer bag, spreading them out so they don’t touch. To serve, thaw overnight in the refrigerator. The next day, lightly brown pierogi in a pan on the stove in a little oil or butter.
Jenny Can Cook
