Recipe(tried): Lower Fat Pieriogi (sorry for the delay!)

Sorry for the delay - I got lost in the message boards and couldn't find this posting! AGH! Anyway, below please find the pierogi recipe from the Jan/Feb '98 issue of Cooking Light Magazine. I haven't tried it so can't comment on the results but I did notice it makes a small amount - only 25 - good for a trial. All the recipes I've used make a ton! Let us know how they turn out.

Pierogi
If you don't want to cook all of them, you can freeze some for later. Freeze after forming - do not boil. They can go right from the freezer into a pot of boiling water.

Potato Cheese Filling:
1 cup diced peeled Yokon gold or baking potato (approx 6 oz)
1 tsp butter
1/2 cup chopped onion
2 oz light processed cheese, diced (such as Velveeta Light)
2 Tbls low fat sour cream
1/2 tsp crushed caraway seeds
1/2 tsp salt
1/4 tsp white pepper

Dough:
2 cups all purpose flour
1/2 tsp salt
1/3 cup water
2 large eggs, lightly beaten

1/3 cup all purpose flour for rolling
2 quarts water
cooking spray
3 Tbls butter
1 cup vertically sliced onion
1/2 cup vertically sliced fennel bulb

Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 Tbls cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.

Melt 1 tsp of butter in pan over medium heat. Add chopped onion; saute 5 minutes or until tender. Remove from heat; stir in potato, cheese and next 4 ingredients (cheese through white pepper.) Cover and set aside.

Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. combine with 1/2 tsp salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4-5 times (dough may appear dry but will moisten while kneading.)

Divide dough into 5 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying(, roll each portion to a 1/8 inch thickness on a lightly floured surface. Cut 5 cirles with a 3" round cutter, discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten the edges of dough with water. fold dough over filling; press edged together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.

Bring 2 quarts of water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.

Melt 1 1/2 Tbls butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; saute 10 minutes or until tender. Add 12 pierogi; saute 5 minutes or until throughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel and pierogi. Serve immediately. Yield: 5 servings (serving size = 5 pierogi.)

Calories: 394 (28% from fat; Fat: 12.4 g (sat 6.8g, poly 0.9g; Protein: 12.5g
Carb: 57.7g; Fiber: 3.1.g; Chol: 112mg; Iron: 3.4mg; Sodium: 748mg; Calc: 96mg