WebFor the Mushroom Filling: Heat the butter in a large nonstick skillet over medium-high heat. Once hot, add the mushrooms, salt, and pepper and cook until the …
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This authentic Polish pierogi recipe is from my grandmother and has been handed down in our family for generations. The pierogi are filled with cheese, potatoes, and mushrooms but you can use the dough recipe and stuff them with other fillings to your liking.
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!
Stuff with the desired filling and fold your pierogi in half gluing the sides together with your fingers. If it doesn't stick properly you can use some water. Boil your pierogi for about 3/4 minutes since they surface to the top of your water level.
In Poland, Polish white cheese or Russian tvarog is used. If you have a Polish market, you might be able to find it. You can also substitute with cream cheese or ricotta. This recipe makes a lot of pierogi - extra pierogi can easily be frozen before they are cooked.