Cheddar and Potato Pierogies


Serve with steamed broccoli florets. If you don't have a biscuit cutter, the rim of a drinking glass will work.

What you will need

1 (10-ounce) baking potato, peeled and quartered

2 ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)

2 tablespoons unsalted butter, divided

3/4 teaspoon kosher salt, divided

9 ounces all-purpose flour (about 2 cups)

3/4 cup light sour cream, divided

2 large eggs, lightly beaten

1/2 teaspoon extra-virgin olive oil

3/4 cup diced red onion

2 teaspoons minced garlic

12 cups water

1/4 cup chopped fresh flat-leaf parsley


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