📍 Where this dish comes from: Kraków · Rynek Główny / Sukiennice (Cloth Hall)
Discover the history of this region →
Discover the history of this region →
Pierogi are as close to a national dish as Poland has — hand-folded dumplings filled with everything from cheese to meat to mushrooms. This version uses an almond flour and mozzarella dough, the same fathead-style approach that holds up well to boiling, filled with a classic farmer’s cheese and herb mixture.
What You’ll Need
Servings: 6 servings
Calories: 280kcal
Ingredients
- 1 1/2 cups shredded mozzarella
- 2 tbsp cream cheese
- 1 1/2 cups almond flour
- 1 large egg
- 1 cup twaróg (Polish farmer's cheese)
- 1 egg yolk for the filling
- 2 tbsp chopped chives
- Salt and pepper to taste
- 2 tbsp butter for serving
Instructions
- Melt mozzarella and cream cheese together in the microwave or a double boiler until smooth.
- Stir in almond flour and egg, kneading until a cohesive dough forms. Chill 10 minutes.
- Mix twaróg, egg yolk, chives, salt, and pepper for the filling.
- Roll the dough between two sheets of parchment and cut into 3-inch circles.
- Place a spoonful of filling on each circle, fold over, and pinch the edges firmly to seal.
- Bring a large pot of salted water to a gentle simmer. Cook pierogi in batches 3–4 minutes until they float.
- Melt butter in a skillet and toss the cooked pierogi briefly to finish, or pan-fry lightly for crisp edges.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 16g | Fat: 21g | Fiber: 3g
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Health Benefits
- Almond flour provides vitamin E and healthy fats in place of refined wheat flour.
- Twaróg adds a substantial protein boost to the filling.
- Mozzarella-based dough keeps the carb count far below a traditional wheat dough.