Pierogi

Ingredients

  • 2 tablespoons low-fat sour cream
  • ¼ teaspoon white pepper
  • 2 ounces light processed cheese (such as Velveeta Light), diced
  • ½ teaspoon salt
  • 2 quarts water
  • ½ cup chopped onion
  • ½ teaspoon caraway seeds, crushed
  • + 11 more ingredients
    • ½ teaspoon salt
    • 1 cup diced peeled Yukon gold or baking potato (about 6 ounces)
    • Cooking spray
    • 3 tablespoons butter
    • 1 cup vertically sliced onion
    • 1/3 cup all-purpose flour
    • 2 large eggs, lightly beaten
    • 1/3 cup water
    • 2 cups all-purpose flour
    • ½ cup vertically sliced fennel bulb
    • 1 teaspoon butter

Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.Melt 1 teaspoon butter in pan over...

View full recipe at My Recipes

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