Photo of Barbequed Perogies by WW

Barbequed Perogies

Points® value
Total Time
22 min
10 min
12 min
Tender half moon treats with a smooth, sharp cheddar filling. Lightened up with reduced-fat cheese, these also make an excellent meal, with a mixed green salad!


Uncooked whole white potato

1 large, peeled and cubed

Shredded fat-free Cheddar cheese

2 oz

Onion powder

1 tsp(s)

All-purpose flour

2 cup(s)

Raw egg

1 large

Table salt



1 cup(s), as needed

Cooking spray

1 spray(s)

Uncooked potato

1 cup(s)


  1. Place potatoes in a large saucepan and pour over enough water to cover.
  2. Set pan over high heat and bring to a boil. Boil 8 to 10 minutes, until potatoes are fork-tender. Drain and transfer to a large bowl.
  3. Mash potatoes with the cheese and onion powder until blended and smooth. Set aside.
  4. In a large bowl, combine flour, egg and salt.
  5. Add water, about 1 teaspoon at a time, until a stiff dough forms. Roll dough out until 1/4-inch thick.
  6. Using a large biscuit cutter or drinking glass (about 4 inches wide), cut dough into 16 circles.
  7. Top each circle with 1 heaping teaspoon of potato mixture. Fold over dough, making a half moon, and pinch the edges to seal.
  8. Place perogies in a shallow, microwave-safe baking dish and pour over about 1/2-inch of water.
  9. Cover with plastic and microwave on HIGH for 2 minutes.
  10. Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
  11. Place perogies on hot grill and grill 1 to 2 minutes per side, until golden brown.