To make the Keto Pierogi Dough: Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute. Stir, then microwave another minute. Stir until fully combined and cool for 2 minutes. Stir in the egg and egg yolk until combined. Add the almond flour and stir with a large spoon until combined.
Now this low carb pierogi recipe does take a little bit of time, but I promise, it’s worth it. Best to eat them hot and with some deeeelicous sour cream. The first dough I used for this is a variation of ‘fathead dough’. If you haven’t heard of fathead dough, it’s so versatile!
Martha Stewart prepares pierogis with her mother, Martha Kostyra. Read the full recipe after the video. Make the dough: In a medium bowl, whisk egg. Add sour cream, and whisk until smooth. Add milk and 1 cup water, and whisk until combined. Slowly add about 3 cups flour, and stir with a wooden spoon to combine.
When ready to make the pierogi, roll the dough flat between two sheets of parchment paper. Try to get it as thin as you can without tearing. Use a cookie cutter or a glass to cut out several circles. Place a dollop of the cauliflower mix into the centre of the dough circle. Fold and seal around the edges.