Potato-Cheese Pierogi with Sauerkraut
Potatoes mashed with sautéed onions and sauerkraut makes a flavorful filling in these yummy pierogi. We used whole-wheat pastry flour for added fiber and substituted extra-virgin olive oil for margarine or butter. Pierogi freeze beautifully, so make a large batch if you like.
Make Ahead Tip: Prepare through Step 6 and freeze in a single layer on lined baking sheets; transfer to a freezer container and store frozen for up to 3 months. In Step 7, add frozen pierogi (do not defrost) to the boiling water; proceed with Steps 8-10.
Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
2 1/2 starch, 2 1/2 fat