{"id":1257,"date":"2017-09-07T16:09:47","date_gmt":"2017-09-07T16:09:47","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1257"},"modified":"2017-09-28T16:31:22","modified_gmt":"2017-09-28T16:31:22","slug":"pierogies","status":"publish","type":"post","link":"https:\/\/foresthillsada.eatsmartbewell.com\/home\/pierogies\/","title":{"rendered":"Pierogies"},"content":{"rendered":"

\"Pierogies\"\"download\"\"Email<\/a>
\nPierogies<\/span><\/p>\n

Prep: 1 hour 45 minutes
\nCook: 45 minutes \u2022 Serves: 8<\/span> <\/p>\n

\n6<\/span>medium russet potatoes (about 2-1\/2 pounds), unpeeled, cut into 1-inch pieces
\n2-1\/2<\/span>tablespoons unsalted butter plus additional for serving (optional)
\n1\t<\/span>package (8 ounces) shredded sharp Cheddar cheese
\n3\t<\/span>teaspoons kosher salt
\n6\t<\/span>cups all-purpose flour
\n\t<\/span>Sour cream and chopped green onions for serving (optional) <\/p>\n<\/div>\n

1.<\/span>In large covered saucepot, heat potatoes and enough salted water to cover to a boil over high heat. Reduce heat to medium-low; simmer, uncovered 15 minutes or until potatoes are easily pierced with a knife. Reserve 2-1\/4 cups cooking water; add butter.
\n<\/span><\/p>\n

2.<\/span>Drain potatoes; return to saucepot. Add cheese and 1 teaspoon salt; mash with potato masher until well combined.
\n<\/span><\/p>\n

3.<\/span>In large bowl, stir flour and remaining 2 teaspoons salt. Gradually stir in cooking water-butter mixture until dough forms; you may not need to use all of the water.
\n<\/span><\/p>\n

4.<\/span>Transfer dough to work surface; knead dough 5 minutes or until smooth. Cover dough with plastic wrap and let stand 10 minutes.
\n<\/span><\/p>\n

5.<\/span>With rolling pin, roll dough 1\/8-inch thick; cut out circles with 4-inch round cutter or glass. Gather scraps; re-roll to cut additional circles. Place about 1 tablespoon potato mixture in center of each circle; dip brush in water and lightly run along 1 side of dough circle. Fold dough over filling; press edges together to seal and place in single layer on cookie sheet. Repeat with remaining dough and filling. Makes about 45 pierogies.
\n<\/span><\/p>\n

6.<\/span>Heat large saucepot of water to a boil over high heat. In batches, add pierogies and cook 8 minutes or until edges of pierogies are cooked through; drain. Toss hot pierogies with butter and serve topped with sour cream and green onions, if desired.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (5 pierogies):
\n533 Calories, 9g Fat (2g Saturated), 31mg Cholesterol,
\n801mg Sodium, 90g Carbohydrates, 5g Fiber, 17g Protein
\n<\/span><\/p>\n

Cooking Clues<\/span>
\nFilled pierogies can be frozen in single layer on cookie sheets, then transferred to zip-tight plastic bags and frozen up to 6 months. Cook from frozen in boiling water as directed in recipe.<\/p>\n

Boiled pierogies can be saut\u00e9ed in a large skillet with unsalted butter and\/or olive oil over medium heat 8 minutes or until golden brown and crisp, turning once or twice. Serve with saut\u00e9ed sliced onions or shallots and sour cream.<\/p>\n

Dietitian\u2019s tip:<\/span>
\n> Swap all-purpose flour for whole wheat flour for a fiber boost. To reduce the total carbohydrates, reduce the amount of mashed potatoes you use and add in mashed cauliflower as a substitute. Simply steam cauliflower and add to the pot to mash with potatoes, cheese, and salt.<\/p>\n

Download Step-By-Step PDF<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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