Recipe By: www.ibreatheimhungry.com
Prep Time: 20 minutes | Cook Time: 17 minutes | Total Time: 37 minutes
Servings: 12 | Calories: 503 | Net Carbs: 7g
Ingredients
For the dough:
2 cups super fine blanched almond flour
2 cups shredded full fat mozzarella cheese
1/4 cup butter
1 large egg
1 large egg yolk
For the filling:
1 cup Cheesy Cauliflower Puree, chilled or at room temperature
1 tsp dried onion flakes
To cook and serve:
1/2 cup thinly sliced yellow onions
3 Tbsp butter
salt and pepper to taste
Instructions
1. Combine the mozzarella cheese and butter in a medium bowl and microwave for 1 minute.
2. Stir, then microwave another minute.
3. Stir until fully combined and cool for 2 minutes.
4. Stir in the egg and egg yolk until combined.
5. Add the almond flour and stir with a large spoon until combined.
6. Turn out dough onto smooth surface (or parchment paper) and knead until a semi-stretchy dough is formed. (if the dough is too wet, add a tablespoon or more of almond flour until workable)
7. Divide the dough into 12 equally sized balls.
8. Press each ball into a disk about 4 inches around.
9. Combine the Cheesy Cauliflower Puree and dried onion flakes and mix well.
10. Place about 1.5 tablespoons of room temperature Cheesy Cauliflower Puree onto one half of each disk, leaving a half inch border to seal.
11. Fold the dough over the filling and pinch to seal.
12. Chill 10 minutes or freeze until ready to use (if cooking from frozen, thaw first)
13. Melt the butter in a large saute pan over medium heat.
14. Add the onions and cook until soft and translucent.
15. Add 6 of the pierogis and cook for 3 minutes per side or until golden brown. Remove and set aside.
16. Cook the remaining 6 pierogies the same way.
17. Serve warm with onions and butter on top
Optional toppings (not included in nutritional facts): sour cream, chives, saurkraut