Keto Easy Pierogi Dough
Dumplings are made in cuisines all over the world and come in every shape and size imaginable. Polish pierogi are made with a tough dough that can be filled with a variety of fillings. Potato, cheese, sauerkraut, mushroom, and onion are the most popular choices. This Keto recipe is for the dough ONLY, so you may choose your filling of choice. For a full pierogi recipe, you can follow the Carb Manager Cheese Pierogi recipe. However, the directions in this recipe do guide you on how to use a cook the dough. If you’re having difficulty making this Keto pierogi dough recipe, check out the additional tips written to help you. Let other users know in the comments what types of pierogi you made!
How to Make It
Step 1
Combine the paleo flour, salt, and xanthan gum in a large mixing bowl. If necessary, sift the paleo flour first. Use a spatula to mix the egg yolk and ricotta cheese into the dry ingredients to make a crumbly mixture. Next, soften the butter by fraising it on a clean surface or rubbing it between your fingers (do not microwave or melt!). Use your hand to mix the butter into the dough until you have a crumbly but wet dough, as pictured.
Step 2
Pour half the water listed into the dough. Knead the dough with your hands until it just comes together and the dough is free of any white or yellow streaks. You can use the remaining amount of water as needed if your dough is still a little dry. Transfer the finished dough to a piece of plastic wrap. Shape the dough into a flattened ball or rectangle and tightly wrap the dough.
Step 3
Chill your wrapped dough in the refrigerator for just one hour. From here on, you may use the dough to your liking. Roll the cold dough into a ⅛”-¼” thickness and cut out circles to make pierogi. Fill the pierogi with your filling of choice and fry them in a pan with butter or bacon fat. You may also bake the pierogi in a 350 degree oven after brushing them with melted butter or an egg wash. You can freeze the uncooked pierogi and boil the frozen pierogi for just 1-2 minutes before finishing them in a frying pan with butter as well.
Ingredients
- Paleo Baking Flour
1 cup
- Salt
0.25 teaspoon
- Baking Aids Xanthan Gum
0.25 tsp
- Raw egg, yolk
1 large
- Ricotta cheese, whole milk
2 tablespoon
- Butter, unsalted
1 tablespoon
- Water
1 tablespoon