WebSeason to taste with salt and pepper. Let cool. Step 4 Meanwhile, make the dough: Whisk flour and salt in a large bowl. In a small saucepan over medium heat, …
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WebCombine flour, salt, sour cream, egg, and water in a large bowl. Mix until the dough comes together. If the dough is dry, add more water, 1 tablespoon at a time, until …
WebMix all ingredients together lightly in bowl. Knead until smooth. Let rest, covered, 30 minutes. Using half of the dough at a time, roll out to 1/8 inch thickness. Cut circles with …
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WebStep 6. Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes …
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!
Filling: Use leftover mashed potatoes or whip up a quick batch. Mix in some sharp cheddar cheese. Dough: Whisk eggs with sour cream and milk. Add in flour and salt. Knead the dough by hand or with a standing mixer. Allow the dough to rest for 10 minutes once fully kneaded and elastic. Shape Pierogi: Roll out dough on a well floured surface.
Serve and enjoy! Many gluten-free pierogi recipes call for mixing flour and gums like xanthan and guar, and other binding agents to improve the elasticity and stickiness of the dough. You can experiment with the use of xanthan gum (1 teaspoon per cup of flour for a pasta) to make the product lighter.