Keto Pierogi with Cauliflower Dough and Mushroom Filling

Ingredients

• 1 medium head Cauliflower
• 1 large Egg
• 1/4 cup Almond flour
• 1 lb Cremini mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Cut the 1 medium head of cauliflower into small florets. Place the cauliflower florets in a steamer basket over a large pot of boiling water. Steam the cauliflower for 10-15 minutes over high heat, until it is very tender when pierced with a fork. Once tender, transfer the steamed cauliflower to a food processor and blend until smooth, or use a ricer to process it until smooth.
2. 2In a medium bowl, combine the smooth cauliflower with the 1 large egg and the 1/4 cup of almond flour. Mix thoroughly with your hands until a cohesive dough forms. Cover the bowl and let the dough rest at room temperature for 10 minutes to allow the almond flour to absorb moisture.
3. 3Finely chop the 1 lb of cremini mushrooms and the 1/2 medium onion into pieces about 1/8-inch (3mm). Mince the 2 cloves of garlic. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped 1 lb of cremini mushrooms and 1/2 medium onion to the skillet and cook for 8-10 minutes, stirring occasionally, until they have softened and released most of their moisture. Add the minced 2 cloves of garlic, 1 tsp of salt, and 1/2 tsp of black pepper, and cook for another 2-3 minutes, until fragrant. Remove the filling from the heat and set aside to cool slightly.
4. 4Divide the cauliflower dough into two equal portions. On a clean work surface, roll out one portion of the dough to about 1/8-inch (3mm) thickness and cut into 2-inch (5cm) circles, re-rolling scraps as needed. Place a small spoonful (about 1 teaspoon) of the cooled mushroom filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges firmly together with your fingers to seal. Repeat with the remaining dough and filling.
5. 5Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the formed pierogi, a few at a time, into the boiling water. Cook for 3-5 minutes, until they float to the surface and the dough appears cooked through. Use a slotted spoon to carefully remove the boiled pierogi from the water and place them on a plate.
6. 6Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the boiled pierogi to the hot skillet in a single layer, ensuring not to overcrowd the pan. Pan-fry for 3-4 minutes per side, turning once, until both sides are golden brown and slightly crispy. Serve the keto pierogi immediately while hot.

Substitutions

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