Potato & Onion Pierogi ~ Aunt Susie's Kitchen

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta provides a similar texture and flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Cook onions on medium-low heat for 10-15 minutes until caramelized, then set aside to cool.

Peel and boil potatoes until very soft, then run them through a ricer to eliminate lumps.

Season the riced potatoes and mix in about a quarter of a cup of freshly diced chives.

In a mixer with a dough blade, combine flour and salt, then slowly add about 2 cups of boiled water until the dough starts to come together.

Knead the dough a couple of times on a floured surface, using minimal flour, then let it rest for a couple of minutes.

Roll out the dough on a floured surface to a thin consistency, similar to pie crust.

Use a shaper to cut out dough circles, adding filling and sealing with a bit of water around the edges.

Place the filled pierogi on a sheet pan covered with a towel to prevent drying out.

In a nonstick pan, heat a couple of tablespoons of butter and equal amounts of oil, then add a large diced onion and salt.

Add the pierogi to the pan, ensuring they make direct contact with the pan, and avoid overcrowding.

Cover the pan with a lid to steam the pierogi while cooking, turning them when the bottoms begin to brown.

Continue cooking until both sides are golden and the onions are caramelized, then serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens