Cabbage, Potato & Cheddar Perogies
Cook time – 16 min

- Total time
- 66 minutes
- Preparation time
- 50 minutes
- Calories
- 304
- Portions
- 8
Directions
- Line a rimmed baking pan with parchment paper. Heat potatoes and enough cold water to cover to a boil in a large saucepot over high heat; reduce heat to medium and simmer 15 minutes or until potato is easily pierced with a knife. Ladle ½ cup cooking water into a medium bowl; add 1 tablespoon buttery spread and stir until melted.
- Drain potato, return to saucepot and mash with a potato masher; stir in coleslaw, cheese, onion and ½ teaspoon salt. Makes about 2¼ cups.
- Whisk egg, milk and remaining ¼ teaspoon salt in a large bowl; whisk in cooking water mixture. Add flour and stir until dough begins to form; transfer to lightly floured work surface. Knead dough 5 minutes or until smooth; cover with plastic wrap and let stand 10 minutes.
- Roll dough to ⅛-inch thick on a lightly floured surface with rolling pin; cut out rounds with 4-inch round cutter or glass. Gather scraps; reroll to cut additional rounds. Place about 1½ tablespoons potato mixture in center of each round; brush 1 side of dough rounds with water. Fold dough in half over filling, pressing to seal edges; place in a single layer on a prepared pan. Makes about 24 perogies.
- Heat a large saucepot of water to a boil over high heat. Add perogies in batches and cook 8 minutes or until edges are cooked through; transfer to a large bowl with slotted spoon and toss with remaining 1 tablespoon buttery spread. Serve perogies topped with yogurt, chives and pepper, if desired.
Tips & Tricks
To brown perogies after boiling, melt 2 tablespoons buttery spread in a large skillet over medium-high heat; add perogies in batches and cook 4 minutes or until golden brown, turning once.
Ingredients
- 2 medium DOLE® Potatoes, unpeeled and cut into 1-inch pieces (about 14 ounces)
- 2 tablespoons natural buttery spread with olive oil
- 1 cup DOLE® Angel Hair Coleslaw
- 1 cup shredded fat free Cheddar cheese
- ½ cup chopped DOLE® Onion
- ¾ teaspoon salt
- 1 large egg
- ½ cup oat milk
- 3 cups all-purpose flour plus additional for dusting
- Plain nonfat Greek yogurt, chopped fresh chives and/or fresh ground black pepper for serving (optional)
Nutritional Facts
8 Serving Per Container | |
Serving Size | 3 perogies |
Calories | 304 |
Entries | Daily value in %* |
---|---|
Total Fat (3 g) | 4% |
Saturated Fat (1 g) | 4% |
Cholesterol (26 mg) | 8% |
Sodium (551 mg) | 24% |
Total Carbohydrate (56 g) | 20% |
Dietary Fiber (3 g) | 12% |
Total Sugars (2 g) | |
Protein (12 g) | 25% |
Calcium | 10% |
Iron | 20% |
Magnesium | 8% |
Manganese | 20% |
Phosphorus | 10% |
Potassium (506 mg) | 11% |
Thiamin | 35% |
Vitamin A | 2% |
Vitamin B6 | 15% |
Vitamin C | 6% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.