Paleo Traditional Potato and Cheese Pierogi
Discover the irresistible charm of Paleo Traditional Potato and Cheese Pierogi, a wholesome twist on the beloved Eastern European comfort food. This grain-free recipe swaps traditional dough for a cassava flour and tapioca starch blend, creating a tender yet sturdy wrapper that's perfect for paleo enthusiasts. The creamy filling features nutrient-packed sweet potatoes and dairy-free cheese, enhanced with a hint of garlic powder and coconut cream for an indulgent, yet health-conscious flavor. Pan-fried in ghee for a golden, crispy finish, these pierogi are as satisfying as they are nourishing. Perfect for sharing or savoring solo, serve them warm with a sprinkle of fresh parsley for a beautifully rustic presentation. Paleo-friendly, gluten-free, and utterly delicious—this recipe is a must-try for those craving a guilt-free taste of tradition!
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Ingredients
- 2 cups Cassava flour
- 0.5 cups Tapioca starch
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 cups Warm water
- 2 medium Sweet potatoes
- 0.75 cups Dairy-free cheese (such as cashew cheese)
- 0.5 teaspoons Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Coconut cream
- 2 tablespoons Ghee
- 2 tablespoons Chopped parsley (optional for garnish)
Directions
Step 1
In a medium mixing bowl, combine cassava flour, tapioca starch, and salt. Create a well in the center, then add the eggs, olive oil, and warm water. Mix until the dough starts to come together.
Step 2
Transfer the dough to a lightly floured surface (using tapioca starch) and knead for about 3-4 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
Step 3
Peel and chop the sweet potatoes into chunks. Boil them in a saucepan of water for 12-15 minutes or until fork-tender. Drain and mash the sweet potatoes in a bowl.
Step 4
Add dairy-free cheese, garlic powder, black pepper, and coconut cream to the mashed sweet potatoes. Mix well to create a creamy filling. Adjust seasoning with additional salt and pepper as needed.
Step 5
Divide the rested dough into two portions for easier handling. Roll out one portion into a thin sheet (about 1/8 inch thick) on a floured surface.
Step 6
Use a round cutter (about 3 inches in diameter) to cut circles from the dough. Take one circle and place about a teaspoon of filling in the center. Fold the dough over to create a half-moon shape and press the edges together to seal. Repeat with the remaining dough and filling.
Step 7
Bring a large pot of salted water to a gentle boil. Carefully add the pierogi in small batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Step 8
In a skillet, heat the ghee over medium heat. Pan-fry the boiled pierogi in batches, cooking for 1-2 minutes on each side until golden and slightly crisp.
Step 9
Serve the pierogi warm with a sprinkle of chopped parsley, if desired. Enjoy your Paleo twist on a classic dish!
Nutrition Facts
| Serving size | (1120.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2767.1 |
| Total Fat 116.4g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 452mg | 0% |
| Sodium 3646.8mg | 0% |
| Total Carbohydrate 393.5g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 47.0g | |
| Protein 34.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 315.0mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1202.7mg | 0% |
Source of Calories