Potato Perogie Recipe
The recipe is fairly easy - basically filling wonton wrappers with a mashed potato mixture then boiling them for about a minute.
The secret weapon is the tasty rue made with margarine - or real butter, whichever the cook prefers
These Potato Perogies are so rich that they can be enjoyed as a stand-alone light meal.
A bit of toasted French bread and a salad would make good additions without adding a ton of calories and fat.
And now for the Kick-Fat recipe! I hope that you enjoy this original creation and that it will spice up your diet plan.
You will need the following ingredients:
1 medium baked potato, cooled
margarine or butter
no calorie butter spray OR light margarine, spread
salt & pepper
wonton wrappers (75 calories for four)
frozen spinach (optional)
caramelized onions (optional)
Remove the peeling from the potato and mash well into a deep bowl. Add salt, pepper and a bit of no calorie butter spray. Next, whip in a little skim milk until your potatoes reach the consistency of stiff mashed potatoes.
At this point, if you wanted to add more flavor to the perogies, simply add the spinach and onions. Sauteed sliced mushrooms, fresh chopped parsley and fresh chopped cilantro also work well in the potato mixture. And if you really want the flavor to pop, toss in a couple of strips of microwaved bacon.
Next, get a pot of water boiling. You'll want to add a bit of olive oil and salt. The oil will keep the perogies from sticking to the boiling pot and the salt will add a salty flavor to the perogies.
Take 1 wonton wrapper and place about 1 Tablespoon of the potato mixture into the center. Brush outside edges with a bit of water using either a brush OR your index finger dipped in water.
Top with another wonton wrapper (wet the sides so that it adheres easily to the wonton you are meshing it with).
Next, create a ruffle by working the wontons in a circular fashion. Simply fold the edges and pinch to form the ruffles.
This is ultra easy to accomplish as the dough is easy to work with.
I like to prepare several potato perogies before dropping them into the boiling water because they cook almost immediately, but I must work swiftly because the dough tends to dry out quickly.
The solution to minimize dryness is to cover them with a damp paper towel.
After the potato perogies have cooked, top with the rich sauce. The cream sauce takes only a couple of minutes to prepare, so I generally wait until my potato perogies have cooked before making the sauce.
Once you place the potato perogies into the boiling water, make sure that they don't stick to the bottom of the pot. They will sink in the beginning, then rise as the cook.
If you desire a more gummy texture, cook a bit longer.
In a non-stick pan, melt about 3 teaspoons of butter or margarine.
Stir in about 3 teaspoons of flour, then quickly add about 3/4 cup of skim milk. Rue will thicken into a creamy sauce as it gets hot.
Add salt, pepper (white pepper if you desire to conceal the color) and a pinch of ground nutmeg.
Food Note: If the creamy sauce is too thick, simply add a bit more milk.
The taste of these delicious potato perogies remind Tom and I of chicken and dumplings - without the chicken.
They work wonderfully well as leftovers. Simply store the leftovers in a sealed bag, then warm in the microwave for meal time.
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