Low Sodium Pierogies

Lynn’s Low Sodium Pierogies.

Ingredients for Dough:

• 4 cups all purpose flour
• 2 eggs
• 5 tablespoons reduced fat sour cream
• 6 tablespoons vegetable oil
• About 3/4 cup water

Directions for Dough:

1. Lightly flour 2 large baking sheets.

2. Sift flour into a large bowl and make a well in the center.

3. Break eggs into well. Add sour cream and 3 tablespoons oil. Blend ingredients with your fingertips.

4. Gradually add water as needed and 3 more tablespoons of oil, working and kneading mixture into a smooth and pliable dough. Divide the dough into sixths. Cover the other portions with a damp cloth to prevent it drying out.

5. On a lightly floured board, roll one portion of dough into a 1/16 inch thick rectangle.

6. Cut out 3 inch circles. In the center of each circle, place 1 heaping teaspoon filling.

7. Fold dough in half over filling. Crimp the edge with your fingertips, forming a tight seal. Dampen fingers if necessary to make sure the edges seal closed.

8. Repeat process until remaining dough is used, placing pierogies on lightly floured baking sheet.

9. Bring a large saucepan of water to a boil. Drop 5-6 pierogies into boiling water. Stir gently to prevent them from sticking together. When water returns to boil, add 5 more pierogies.

10. Gently remove pierogies from pot; drain in colander. Pat dry with paper towels.

11. Place in large ovenproof serving dish and keep in hot oven until ready to serve.

To freeze boiled pierogies, lightly spray with cooking oil and place in plastic zipped bags.

To fry pierogies, boil first and then brown in a little oil or bacon grease. Drain on paper toweling before serving.

Ingredients for Filling:

• 4 cups mashed potatoes (abt 8 medium potatoes)
• 1 medium onion (150g)
• 1 clove garlic (10g)
• 1 cup shredded, old, cheddar cheese (76g) (30g of cheese 200mg sodium)
• 2 tbsp unsalted butter (30g)
• 1/8 tsp pepper

Directions for Filling:

Peel and cut up potatoes, boil until tender.