Potato Cheese Perogies

[Guest guest]

This was dinner tonight. I didn't use (although it does call for) soy

cheese and egg replacer. They were very good, excellent in fact. Now if I

could just make any dumpling look more dumpling like (I'm not a good circle

maker, my pizzas are actually called amoeba's here)

 

 

* Exported from MasterCook *

 

Potato " Cheese " Perogies (2 pts each)

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Filling:

2 medium potatoes -- cubed

1 1/2 cups cheddar cheese, lowfat -- grated

1 tablespoon lemon juice

1 teaspoon dijon mustard

1 teaspoon dried dill

1 dash pepper

Dough:

1 1/2 cups whole wheat flour

1/2 teaspoon salt

1/8 teaspoon nutmeg

2 eggs -- (egg replacer)

4 tablespoons margarine

sour cream -- for garnish

salsa -- for garnish

 

Boil potatoes until done. Drain. Combine potatoes and rest of filling

ingredients. Mash together with a fork or potato masher. Set aside.

 

Combine flour thru egg replacer in a medium bowl. Cut in the margarine

until well blended. If the dough is dry, add a touch of water. Divide

dough into 16 balls. Roll each ball into a 3 " circle and put 1 1/2 tbsp of

the potato mixture in the center. Fold dough over and press edges down with

a fork.

 

Cook perogies 3-4 at a time in boiling water for 5 minutes on low boil.

Remove with a slotted spoon and serve.

 

Can fry until crispy after boiling if desired. (I bake at 400 for 18 mins)

 

Top with salsa and sour cream.

 

Source:

" How It All Vegan! "

 

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Per Serving (excluding unknown items): 103 Calories; 4g Fat (37.3% calories

from fat); 5g Protein; 11g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol;

177mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0