Beet and Asiago Cheese Pierogies

Beet and Asiago Cheese Pierogies

Want a touch of colour? Try adding beets! Combine with Asiago cheese for a meal fit for the most discerning of palettes.    

Makes
40 pieces
  • Ingredients

    Filling

    2 medium beets, cooked and finely chopped in food processor (2)

    1 medium yellow potato, peeled, cooked and mashed (1)

    2 Tbsp canola oil (30 mL)

    ¼ cup finely chopped shallots (60 mL)

    1 clove garlic, minced (1)

    1 cup shredded Asiago cheese (250 mL)

    ¼ tsp salt (1 mL)

    ¼ tsp pepper (1 mL)

    Dough

    2 ½ cups all-purpose flour (625 mL)

    ¼ tsp salt (1 mL)

    1 egg, beaten (1)

    1 cup low-fat sour cream (250 mL)

    3 Tbsp canola oil (45 mL)

  • Directions

    Filling

    1. Prepare beets and potato separately and set aside to cool.
    2. In a small frying pan, heat canola oil over medium heat. Add shallots and garlic to the pan and cook for about 2 minutes, or until shallots have softened.
    3. Add mixture to beets and potato, along with Asiago cheese and salt and pepper. Mix to combine ingredients. Set aside to cool.

    Dough

    1. In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed.
    2. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form a soft ball. Do not over-work the dough or it will be tough.
    3. Divide the dough in half. Roll out each half of the dough to 1/8 “ (.5 cm) thickness. Cut the dough with a 3” (8 cm) round cutter.
    4. Line baking sheet with parchment paper.
    5. Place about 1 Tbsp (15 mL) filling on each round. Lightly moisten edge of half of the round with water and fold over filling. Pinch edges together to seal. Repeat with remaining dough and filling.
    6. Place pierogies on parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
    7. Cook pierogies in boiling salted water, in batches. Stir gently until pierogies float, about 2-3 minutes. Do not over-cook or dough will be tough.

Nutritional Analysis

Serving Size
per pierogi (including dough)
Servings
makes 40
Calories
68
Total Fat
3 g
Saturated Fat
0.4 g
Cholesterol
8 mg
Sodium
65 mg
Carbohydrates
8 g
Fiber
0.4 g
Sugars
0.8 g
Protein
2.2 g
Potassium
63 mg