Polish Pierogi

• Vegetarian

• Produce

  • 1 small clove Garlic
  • 1/2 cup Onion
  • 1 1/2 lbs Potatoes

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 3 oz Cream cheese, reduced fat
  • 1/4 cup Sour cream, reduced fat

• Liquids

  • 2/3 cup Water

Found on jennycancook.com

Description

Ingredients

• 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
• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/4 cup reduced fat sour cream
• 1 egg
• 2/3 cup water

Directions

• 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.
• 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.