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Yukon Gold Pierogi

5
Total Time
1 hr
Prep
18 min
Cook
42 min
Serves
4
Difficulty
Moderate
Start your own culinary traditions: Use low-fat egg roll wrappers instead of an egg-based dough to make these extra-large pierogi (potato-filled dumplings).

Ingredients

uncooked Yukon gold potato(es)

1 pound(s), about 4 small

olive oil cooking spray

1 spray(s)

uncooked shallot(s)

1 medium, minced

pot cheese

⅓ cup(s)

regular liquid egg substitute

3 Tbsp

table salt

½ tsp

black pepper

¼ tsp

egg roll wrapper(s)

8 item(s)

fat free sour cream

¼ cup(s)

chives

1 Tbsp, minced

Instructions

  1. Put potatoes in a small pot, cover with water and boil; cook until very tender, about 30 minutes. Drain well. Set aside until cool enough to handle. Peel and mash in a bowl.
  2. Heat a small nonstick skillet coated with cooking spray. Add shallot and saute 3 to 5 minutes or until tender. Add shallot to potatoes. Add pot cheese, 2 tablespoons of egg substitute, 1/4 teaspoon of salt and pepper. Stir well.
  3. Working one at a time, place 1 egg roll skin on cutting board. Place 3 tablespoons potato filling in one corner of skin, 1 inch from edge of skin. Lightly brush edge with remaining egg substitute. Fold in half, pressing edges to form triangle. Repeat with remaining filling and skins.
  4. Bring large pot of water to boiling. Add pierogi, being careful not to crowd them. You may have to do 2 or 3 batches. Pierogi will sink to bottom of pot and float when cooked, about 3 minutes. Remove with slotted spoon and drain well. Place 2 pierogi in each of 4 serving dishes. Keep warm.
  5. To prepare topping, combine sour cream, chives and remaining salt in a bowl. Yields 2 pierogi plus 1 tablespoon sour cream topping per serving.

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