Pierogies (paleo, AIP)

Pierogi and pierogi sitting in a tree

K-I-S-S-I-N-G

Sitting in a cradle of

Melted fresh ghee

Making pierogi babies

And a dumpling confit

Mr. and Mrs. Pierogi go whee

They skip and they flip and they say hello to me

Vaulting somersaults off the edge of the tree

Landing in my tummy salty sweet and savoury

Pierogi and pierogi and pierogi make three

Delicious round and yummy cheesy rich and oh so scrummy

Toasted brown and rather plummy

Only slightly dense and gummy

Pierogi and pierogi and pierogi for me!

Get ready for a lot of pierogi photos

Such as this one, with a guest appearance by Toum 

Pierogies (paleo, AIP)

 

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Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

 

Been craving these for going on 5 years now. Lo and behold, turns out dumpling wrapper/pasta dough = pierogi dough! Filled with more starch and some alternative 'cheese' (or this one) for some cheesy-but-not-cheese, potato-y-but-not-potato goodness.

Author: Julie Hunter

Recipe type: Paleo, Autoimmune protocol

Cuisine: Eastern European

Serves: 2

Ingredients

• Dough
• 1.5 whole pieces boiled cassava (~1+ cup when blended + packed after cooking)
• ½ c Otto's cassava flour
• 1 tsp sea salt
• 2 tb avocado or olive oil
• 
  
• Filling
• 1 cup boiled cassava, sweet potato, or other starchy filling
• ½ c cauliflower cheese
• 2 tb avocado or olive oil
• 1-2 sea salt (adjust to taste)
• ½ tsp lemon/apple cider vinegar (optional)
• 
  
• caramelized onions to finish, coconut sour cream or toum as an alternative to sour cream

Instructions

1. Make filling, blending boiled cassava (or other starch) with cauliflower cheese, oil, salt, and lemon/ACV.
2. Make dough, blending boiled cassava until smooth (remove any fibrous bits beforehand). Mix with cassava flour, oil, and salt, forming a workable dough ball.
3. Tear off tablespoon-ish chunks of dough with your fingers, roll into balls and flatten (you can also roll out the entire dough ball with a rolling pin on a floured surface and cut out dumplings shapes) into a more ovular than spherical shape (I did this by stretching and pulling on the dough in the air using gravity to help it elongate).
4. Lay dough on floured surface and fill with about 1.5 tsps of filling. Close and seal shut. (Trim the edges if desired with a ravioli/pasta cutter or knife.)
5. Bring a pot of salted water to boil while you are making the rest of the pierogies.
6. When water is boiling, add in 3-4 pierogies, which should sink to the bottom. When they rise to the top in a few minutes, they are done and can be removed with a slotted spoon.
7. Repeat with the pierogies until all are boiled, then fry boiled pierogies for a couple minutes in an oiled nonstick pan to brown.
8. Add caramelized onions and coconut sour cream/toum to serve.

3.5.3251

Preparing the pierogiekins

Pre-boiling

Post-boiling but pre-sauteing (recommend laying these on parchment paper, not a plate, so they don’t stick)

Freshly toasted! (well, fried/sauteed really)

And with traditional caramelized onions

And less traditional rosemary (also good with capers)

Pictured here with delicious toum

Smile for your close-up, pierogiekins

Is it just me or is the word pierogi starting to look weird

NOM. Enjoy, I did.

This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.