You may look at this and think it’s going to be hard, but I promise that it’s not. The base for the pierogi is actually the dough recipe we used in our recipe for Keto Hot Pockets, the dough holds up perfectly to filling and folding making it perfect for the pierogi stuffing.
To make the Pierogi you’ll roll out the dough between 2 sheets of parchment paper then use a 3” round cutter (don’t fret, a ½ cup measuring cup with work!) to cut the circles out, stuff with the stuffing then use a fork to crimp the edges together making sure they seal so that none of the filling sneaks out.
For the stuffing, we went with a classic seasoned cauliflower mash along with some farmer’s cheese (a crumbly and mild white cheese), and bacon. The result is a crispy on the outside and creamy on the inside pierogi that goes great with the sausage, peppers, and onions.
Kiolbassa’s Polish Sausage is just perfect here. This is a traditional kielbasa sausage with a delicious blend of pork and beef. To add even more flavor to the dish you’ll want to brown the sausage before adding in the peppers and onions.
After cooking that up until your kitchen smells like a state fair, you’ll top it all of with some shredded cheddar cheese and pop it under the broiler for a few minutes to get nice and bubbly hot.