Next to poutine, perogies (or pierogis) are the unofficial food of Canadians who live in the Prairie provinces. It might have something to do with our eastern European ancestry or at the very least, the need to bulk up to face our harsh winters. By their very definition as a beloved comfort food, these plump dumplings (plumplings?), filled with potato and cheese or cottage cheese or sauerkraut or bacon or whatever staples happen to be handy, are very starchy and very delicious and very definitely NOT low carb.
So, I thought I’d try my hand at making a low-carb version of the recipe, substituting traditional flour dough for fathead dough and potato filling for one that is ricotta based.
In the words of my DH, wiping his mouth with a satisfied grin, “this one’s a keeper.”
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled (save bacon fat in pan)
- ½ tbsp onion flakes
- ½ tsp onion powder
- Salt and pepper
- 2 cups full fat mozzarella cheese, shredded
- 2 oz, cream cheese, cubed
- 2 cups almond flour
- 1 egg + 1 egg yolk
- ¼ tsp salt
Make the filling at least 2 hours ahead of preparation time so that it can adequately chill. Chop bacon slices and fry until crispy. Do not drain. Add the bacon to a bowl that contains the ricotta and cheddar cheeses. Combine with onion flakes, onion powder, salt and pepper. Cover and refrigerate until just before ready to make the perogies.
Dough: in a microwave safe bowl, combine mozzarella and cream cheese. Microwave on high for 1 minute. Remove and stir cheese together, then microwave for 1 more minute. Stir in almond flour, 1 egg, egg yolk and salt, blending until all ingredients are well combined and resemble dough.
Preheat oven to 375F degrees.
Moisten hands with a drop or two of olive oil and portion dough into 12 round balls. One or two at a time, place the balls on a large piece of parchment paper. Cover with more paper. Using a rolling pin, flatten the balls into circles about 3” diameter. Remove top sheet of parchment and place a teaspoonful of filling in the centre of each circle. Fold dough and pinch edges to seal.
Put all 12 perogies on a parchment paper-lined cookie sheet and bake for 10-12 minutes or until edges are browned. Allow to cool for 2-3 minutes before removing from cookie sheet. Serve with more crumbled bacon, a dollop of full-fat sour cream and onions.