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!
How To Cook Pierogi Ruskie? Pour the water into the big pot. Add 2 pinches of salt. Boil. Gently throw pierogi, one by one into the boiling water. When they start floating, wait for a minute and take them out with the slotted spoon. Pour the melted butter on top.
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.
Polish pierogi ingredients. The filling is made by combining mashed potato with Polish cottage cheese, called 'twarog' (more on that below), fried onion and seasoning. The 4-ingredient pierogi dough consists of flour, hot water, a little butter and salt .