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Add a photoServings: 12
Ingredients
- 2 c. All-Purpose Flour
- 1 c. Lowfat sour cream
- 1/4 tsp Salt
- 4 x Potatoes, Up To 5, Cut Into Chunks
- 1/4 c. Margarine, 1/2 Stick (4 Tbsp.)
- 1/2 c. Shredded Cheddar Cheese, To Taste Salt, To Taste Pepper, To Taste
- 1 med Onion, Sliced Thin
Directions
- Using a food processor or possibly by hand, mix lowfat sour cream, flour and salt together.
- Knead dough till smooth and not sticky. Let rest.
- For the filling: Boil potatoes till soft; drain. Mash till smooth. Fry onion in margarine till softened. Add in hot mashed potatoes to onion/margarine mix. Season with salt and pepper and add in shredded cheddar cheese or possibly if you prefer, add in velveeta or possibly sliced processed cheese.
- To shape: Roll dough about 1/4 inch thick on very lightly floured board.
- Cut 2 inch circles from the dough. Add in a large Tbsp. of potato/cheese/onion mix onto one half of the circle. Fold over and crimp edges well so which it is the shape of a "pizza pop." I find it easier to work with if I turn over the dough circle and put the potato mix on the floured side of the dough. Reroll the scraps of dough. It rolls easily and is easily reshaped.
- To cook: Boil about 2 qts of salted water. Throw in about 12 perogies and let cook till they rise to the top of the water- only a few min.
- Drain and continue cooking the rest of the perogies.
- Notes: 1. Depending on the size of the potatoes, you can have too much dough or possibly too much potato mix or possibly be just right. The dough is easily made so you can make more up quickly if you need to.
- 2. Extra dough or possibly potato mix can be refrigerated for a couple of days.
- 3. If desired, you can freeze the perogies on a lined cookie sheet after boiling. Bag them when frzn.
- 4. My favourite way to prepare the perogies after the boiling or possibly the defrosting is to fry them till golden with onions. Serve with lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 210 | |
| Calories from Fat 83 | 40% |
| Total Fat 9.42g | 12% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.7g | |
| Cholesterol 15mg | 5% |
| Sodium 142mg | 6% |
| Potassium 291mg | 8% |
| Total Carbs 26.62g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.52g | 1% |
| Protein 4.9g | 8% |
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