WebGradually add water and mix until you have a nice dough. At this point, you should consider preheating your oven to 375F. Dust the kitchen surface with some …
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A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut. Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
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!
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.