Mrs. B’s Pierogies
Recipe from Mrs. Faye B. and submitted by her daughter DaVita dietitian Anne from Pennsylvania.
Serving size: 3 pierogies
- 3 medium Idaho or white potatoes
- 3 cups all-purpose white flour
- 3 eggs
- 1/4 cup water (more or less depending upon humidity)
- 3/4 cup extra sharp cheddar cheese
- 2 medium sweet onions such as Vidalia or Walla-Walla
- non-stick cooking spray
- 1/2 cup Smart-Balance® margarine
- To reduce potassium in potatoes use the Double Cook method. Peel and slice potatoes 1/8" thick. Place in a large pot of room temperature water and heat to a boil. Remove from heat and drain the water. Add fresh room temperature water and boil potatoes for 10 minutes. Drain the water and add fresh water to the pot. Bring to a boil and cook until potatoes are soft enough to mash.
- Mash potatoes together with the cheese and set aside.
- Place flour in a medium bowl. Beat eggs and add to flour mixture. Add water 1 tablespoon at a time to make a dough that is easily rolled.
- Allow dough to stand 10 minutes before rolling.
- Divide dough into three balls. Roll one at a time into 1/8" thickness. Cut into 12 squares or use a drinking glass to cut into 12 circles.
- Place approximately 2 tablespoons of the potato-cheese mixture in the center of each square.
- Fold edges to meet and press moderately firm to seal edges. You can use a little extra flour if necessary.
- Set formed pierogies on waxed paper and allow to sit at least one hour before boiling.
- Thinly slice the onions. Spray a medium skillet with non-stick cooking spray, add onions, and sauté over low heat for approximately 5 minutes. Add margarine, and continue to sauté on low heat until onions are soft and golden. Turn off heat and set aside.
- Fill a large pot with water and bring to a boil. Divide pierogies into 3 batches and place first batch into the boiling water and reduce to a slow boil. When the pierogies float on top, they are ready, approximately 10 minutes. Drain and set aside. Repeat with next 2 batches.
- Spray a large skillet with non-stick spray. Add the sautéed onions and boiled pierogies. Cook over low-medium heat until pierogis are just lightly golden.
Nutrients per serving
- Calories: 134
- Protein: 4 g
- Carbohydrate: 16 g
- Fat: 6 g
- Cholesterol: 30 mg
- Sodium: 64 mg
- Potassium: 88 mg
- Phosphorus: 60 mg
- Calcium: 36 mg
- Fiber: 0.9 g
Renal and Renal Diabetic Food Choices
- Potatoes are very high in potassium but you can remove part of the potassium by using the double cook method described in this recipe. This step is not neccessary if you do not need to restrict potassium.
- Pierogies are ubiquitous through Central and Eastern Europe and can be filled with meat, sauerkraut, and even prunes, although many fillings are not ideal for renal patients.
- Always check with your renal dietitian regarding how often and how much you can include reduced potassium potatoes according to your potassium levels.
- Remember to limit your dairy due to the cheese and take your binders.