Vegetarian

Potato and Cheese Pierogi is for Dinner.

Potato and Cheese Pierogi takes several minutes to prepare.

Potato and Cheese Pierogi takes several minutes to cook.

Potato and Cheese Pierogi makes 48 servings.

The ingredients for Potato and Cheese Pierogi are:

Large baking sheet, very well floured.
Stand mixer, preferably Kitchenaid with flatbeater and dough hook attachments.

Filling:
1 1/2 lbs baking potatoes, unpeeled (about 3)
1/3 cup reduced fat buttermilk
1 1/2 cups fat free shredded cheddar cheese
salt and freshly ground black pepper

Dough:
4 eggs
1 cup fat free sour cream
1 tsp salt
4 1/2 cups unbleached all-purpose flour

Here is how you make Potato and Cheese Pierogi:

1. Prepare the filling: Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 20 to 30 minutes, or until potatoes are tender. Drain and let cool just enough that you can handle them. Peel, cut into small pieces and place in the mixer bowl. Attach the flat beater and mixer bowl to your Kitchenaid Stand Mixer. Set to Speed 2 and beat just until mashed. DO NOT OVERBEAT. Add buttermilk, cheese and salt and pepper to taste; beat just until mixed. Taste and adjust seasoning as desired with salt and pepper. Transfer to a large bowl and set aside. Clean the mixer bowl and flat beater. 2. Prepare the Dough: Place eggs, sour cream and salt in the mixer bowl. Attach the flat beater and mixer bowl to the mixer. Set to Speed 2 and mix until well combined. Gradually add flour and mix until a dough forms. Remove the flat beater and attach the dough hook. Set to speed 4 and knead for about 2 minutes. Dough should be silky and fairly soft, but should not stick to the sides of the bowl. Add a little more flour if dough sticks. Let dough rest, loosely covered, for about 10 minutes.3. Divide dough into 2 pieces. Work with one piece at a time, keeping the other covered to prevent drying out. On a well-floured work surface, roll dough out to 1/8-inch thickness. Cut into 2-inch rounds. Place 1/2 tbsp filling in the center of each circle and fold into a half-moon shape, pinching the edges to seal the pierogi. Place pierogi on prepared baking sheet as they are filled. Make sure they don't touch one another or they will stick together. 4. Bring a large pot of salted water to a gentle boil over medium-high heat. Add pierogi, in batches of 15, and cook, being careful not to let water come to a rolling boil, until the filling is heated through and dough is just tender to the bite, about 8 minutes. With a slotted spoon, carefully transfer to a warm serving platter. Repeat with remaining pierogi. Serving Size: serves 10Number of Servings: 48Recipe submitted by SparkPeople user SJRATZ.

The nutritional information for Potato and Cheese Pierogi is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 80.4

• Total Fat: 0.6 g
• Cholesterol: 21.3 mg
• Sodium: 47.8 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 0.4 g
• Protein: 3.7 g