Pierogi

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* Exported from MasterCook *

 

Pierogi

 

Recipe By : Cooking Light website

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup diced peeled yukon gold or baking potato -- (about 6

ounces)

1 teaspoon butter

1/2 cup chopped onion 2 ounces light processed -- (such as

Velveeta

-- Cheese 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. Yield: 5 servings (serving

size: 5 pierogi).

 

CALORIES 394 (28% from fat); FAT 12.4g (sat 6.8g, mono 3.6g, poly 0.9g);

PROTEIN 12.5g; CARB 57.7g; FIBER 3.1g; CHOL 112mg; IRON 3.4mg; SODIUM 748mg;

CALC 96mg

 

Converted by MC_Buster.11 Mar 99

 

 

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