These pierogis are tender, savoury and keto friendly. Using the FarmGirl Pizza Pro Flour makes a delicate dough that comes together in a snap and is easy to work with. The filling options are truly limitless… using a base of roasted cauliflower, let your imagination run wild with possible additions.
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Pierogis with Bacon & Cheddar Filling
What you’ll need…
For the dough…
2 ½ cups (600 mL) FarmGirl Pizza Pro Flour, plus more for dusting
½ tsp (2.5 mL) sea salt
1 cup (240 mL) full fat sour cream
1 egg, well beaten
For the filling…
3 cups (720 mL) roasted cauliflower *see notes below
1 cup (240 mL) grated old cheddar cheese
2 tbsp (30 mL) full fat sour cream
¼ cup (60 mL) crumbled cooked bacon or real bacon bits
2 tbsp (30 mL) chopped chives, optional
½ tsp (2.5 mL) sea salt, or to taste
sour cream, chives and crumbled bacon
What to do…
1. In a large bowl, combine FarmGirl Pizza Pro Flour and sea salt; create well in the center of the flour. In a separate bowl, mix together sour cream and beaten egg.
2. Add wet ingredients to dry and mix using a spoon until a dough begins to form. Using hands, briefly knead the dough until it comes together. If the dough is sticky, add a little more flour.
3. Cover dough with a kitchen towel and allow to rest for 15-20 minutes while preparing the filling.
4. In a food processor, blitz roasted cauliflower until mostly smooth. Add cheddar and sour cream; pulse several times until smooth, scraping down the sides as needed. Add crumbled bacon, chives and sea salt; pules 1-2 times just to incorporate.
5. After the dough has rested, on a clean work surface lightly dusted in more Pizza Pro Flour, roll pierogi dough to ½ cm (¼-inch) thick. Using a 7.5-10cm (3-4-inch) cutter, cut the dough into rounds. Re-roll the dough scraps and repeat the process until there are 16-20 rounds.
6. Brush the edge of several rounds lightly with water; this will help seal the pierogis. Place about 2 tsp (10 mL) filling into the center of each round then fold in half, pressing to seal the edges. If desired, use a fork to seal the pierogis. Repeat this process until all rounds are filled.
7. Into a large pot of boiling salted water, add 8-10 pierogis at a time. Cook for 3-4 minutes, flipping 1-2 times, or until floating and the water returns to a rolling boil for about 1 minute. Repeat with remaining pierogis or freeze for later use; see notes below.
8. Serve after boiling or pan dry in oil or bacon fat until crispy. Top with sour cream, chives and crumbled bacon to serve.
– To roast the cauliflower, spread florets into a single layer on a parchment lined baking tray. Cover with another piece of parchment paper. Bake at 375°F (190°C) for 30-45 minutes or until tender and lightly browned. Cool before using in the filling.
– Left over filling freezes well or makes a delicious side dish reminiscent of loaded mashed potatoes.
– Extra pierogis can be frozen and cooked straight from the freezer. They will take a little longer to cook from frozen, about 4-6 minutes.