Polish Pierogi
"You don’t have to be Polish to love this ultimate comfort food. I grew up making potato-cheese pierogi with my dad and we always had them with bacon bits and sour cream (but now it’s just reduced fat sour cream – no bacon). Serve them boiled, or boil and brown in olive oil. To save time you can make the filling in advance. - Jenny Jones..."
INGREDIENTS
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1 1/2 pounds potatoes (2 large russets)
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2 teaspoons olive oil
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1/2 cup finely diced onion
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1 small clove of garlic, crushed
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3 ounces reduced fat cream cheese (1/3 cup)
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1/2 teaspoon salt
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pepper to taste
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2 1/2 cups flour
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1/2 teaspoon salt
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1/4 cup reduced fat sour cream
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1 egg
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2/3 cup water
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