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–+ servings

Polish Pierogi, Almond Flour Dough, Cheese Filling

Poland's iconic dumpling, rebuilt with an almond flour dough sturdy enough to fold and boil.
Print Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Polish
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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