Low Carb Perogies
Growing up in Central Pennsylvania I Loved eating Perogies. I especially enjoyed having them in late September at the Bloomsburg Fair from the same family owned food stand every year. Since I started living keto I have not had perogies for obvious reasons (pasta and potatoes), but I recently got an idea on how to make a Keto version of perogies. Here is that idea...
The first thing that you need to do is make the dough for the perogies. I use a variation of Fat Head Dough, except I use crushed pork rinds instead of almond flour. You will need a Dough Press to make these, and this is the set that I purchased: https://www.amazon.com/gp/product/B00DPREMEK/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
On my first attempt I used the smallest one to make the perogies and that is what the serving size is based on.
(One of the best parts of this recipe is that you can put whatever you want in the "Perogies". You want to make a Bacon Cheeseburger Perogies...GREAT!!
You want to make little Pizza Pocket Perogies...GREAT!!
You want to make Raviolis...GREAT!!
You are only limited by your imagination on what you can make with the basic recipe!!
PLEASE READ THE ENTIRE RECIPE FIRST!! There are several things that need to be done and if you do one before the other it can make things Interesting!! Please have all of the ingredients out and ready to go before you get started.
Ingredients for the inside of the Perogies:
1 Bag Frozen Riced Cauliflower
1/3 Cup of Sour Cream
¼ cup of heavy whipping cream
3 TBSP Butter
1 TBSP Select Savory Seasonings Ranch Dressing Seasoning
1.5 cups sharp cheddar cheese (or the cheese of your choice)
1 small onion (optional)
Directions for the inside of the Perogies: (Do this before starting the dough)
-Microwave the bag of cauliflower and let cool
-After the cauliflower has cooled press out the excess water with paper towels or cheese cloth
-In a large pan melt the butter and heat up the riced cauliflower
-one the cauliflower is heated add the heavy cream, sour cream and Select Savory Seasonings Ranch Dressing Seasoning and mix well
-Sprinkle half of the cheese on top of the cauliflower and mix in as it starts to melt
-Keep the heat under the pan on Low until needed to fill the Perogies.
Ingredients for the Dough:
3 cups shredded mozzarella cheese
1.5 cup crushed pork rinds (also known as pork panko) I use a blender and make my own crushed pork rinds. You want the consistency of breadcrumbs. If you do not want to make your own you can always buy something like this from amazon:
https://www.amazon.com/Pork-Panko-Rind-Breadcrumbs-Bags/dp/B073ZFY1CF
4 tbsp Full Fat Cream Cheese (I always use Philadelphia Cream Cheese because the generic brands usually have more carbs/sugar in them)
2 tsp white wine vinegar
2 eggs
Directions for the Dough:
-Preheat the oven to 400°F (200°C).
-Heat mozzarella and cream cheese in a small, non-stick pan on medium heat or in a bowl in the microwave oven.
-Stir until they melt together. Add the other ingredients and mix well.
-Moisten your hands with olive oil or butter and flatten the dough on parchment paper, or you can also use a rolling pin to flatten the dough between two sheets of parchment paper. You want the dough to be about 1/4" thick
-Remove top parchment sheet (if used). Use your dough press to cut out as many circles as you can with the rolled out dough. Once the circles are cut remove the excess dough and set aside to roll out again in a minute.
Making the Perogies:
-Put a little oil or butter on your press to help the dough slide out of the press
-Place one of the dough rings on top of the dough press
-Place a small amount of shredded cheese in the middle of the dough
-Place about a tablespoon of the cauliflower mix in the middle of the dough
-Fold the press over to seal the perogie shut
-Depending on your press, slowly open the press and remove the perogie and make sure that it is sealed on all edges. If not the pinch together any open areas.
-Place the perogie on a baking sheet keeping the perogies about 1 inch apart on the baking sheet
-Repeat this process until all of the perogies are made from the first time you rolled out the dough
-Once you have made the perogies use the left over dough and roll it out again to make more perogies. Once it is rolled out repeat the process over again. You may have enough dough left to roll it out again a third time (at least I did).
-Over all with the small press we made 14 perogies and the serving sizes is two perogies.
-Once the perogies are made and on the cookie sheet bake them in the oven for 12 minutes at 400 degrees.
-You can serve the perogies right out of the oven or you can fry them in butter for just a minute to crisp them up. You can also have some onions cooking in the same butter if you like.
-Garnish the perogies with the remaining cheese, Serve and Enjoy!!
