Pierogi request: Yukon Gold Pierogi - 4 pts

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Yukon Gold Pierogi - 4 pts

 

1 pound Yukon Gold potato(es), about 4 small

1 sprays olive oil cooking spray

1 medium shallot(s), minced

1/3 cup pot cheese

3 Tbsp fat-free egg substitute

1/2 tsp table salt

1/4 tsp black pepper

8 average egg roll wrapper(s)

1/4 cup fat-free sour cream

1 Tbsp chives, minced

 

 

 

 

 

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.

 

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.

 

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.

 

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.

 

To prepare topping, combine sour cream, chives and remaining salt in a bowl.

Yields 2 pierogi plus

1 tablespoon sour cream topping per serving.

 

POINTS® Value: 4

Servings: 4

Preparation Time: 18 min

Cooking Time: 42 min

Level of Difficulty: Moderate

 

Source: © 2008 Weight Watchers International

Formatted by Chupa Babi: 01.06.08

 

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).

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