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This Keto Pierogi Recipe makes perfect pierogies; crispy outside, chewy inside, stuffed with a savory mushroom filling. Top them with onions fried in butter, sour cream, and fresh dill!

Keto Pierogi Recipe with Mushroom Filling on Flowered Platter with Vintage Forks

Lately I’ve had a serious craving for pierogis. Up in Buffalo, you can get amazing thick, cheese-filled pierogies from the grocery store (Wegmans, I’m looking at you, lol).

I typically cook them in a cast-iron skillet with a knob of salted butter and a good splash of water. I cook them with the pan covered for about 5 minutes to cook the dough, and then I uncover the pan. As the water evaporates, the pierogies crisp in the butter. Served with onions fried in butter and a dollop of sour cream, they’re pierogi perfection.

Keto Pierogi Recipe with Description

But there are two issues with that: 1) I can’t find good store-bought pierogis here in Florida (Wegmans, when are you coming to Tampa?!), and 2) of course they’re not low carb.

So, I decided to make keto pierogies!

Close Up Top View of Golden and Crispy Keto Pierogies

The end result are keto perogies that are crispy outside and chewy inside. I made a savory mushroom filling, but you can play around with fillings. I want to make cheese keto pierogies next.

And of course I topped them with onions fried in butter and a dollop of sour cream! Because is there any other way to eat a pierogi?

How to Make Keto Pierogies Video

 

Keto Pierogi Recipe

I didn’t reinvent the wheel here, friends. I had inspiration from two places.

Firstly, I got the idea to use fathead dough to make pierogies from I Breathe I’m Hungry. Secondly, I made a couple tweaks to my recipe for Pizza Dough from the Keto Bread cookbook that Lara Clevenger and I wrote.

I used a garlicky, cheesy mushroom filling here, but you can play around with filling ideas. I want to try farmer cheese next!

Front View Showing Inside of Keto Pierogies with Mushroom Filling

What to Serve with Pierogies

I have you covered if you want to find delicious perogi toppings or if you’re looking for side dishes to serve with pierogies to round out the meal!

Pierogi Toppings:

  • Melted butter, or better yet, browned butter
  • Caramelized onion
  • Garlic sautéed in olive oil
  • Sautéed mushrooms with thyme
  • Crisped and crumbled bacon (I don’t eat pork, so I’d go for beef bacon!)
  • Sour cream
  • Fresh herbs, such as dill, parsley, or chives

Keto Pierogi Recipe on Blue and White Flowered Plates on Dark Wooden Table

Side Dishes to Serve with Pierogies:

Low Carb Pierogi Front View in Blue and White Bowl with Vintage Fork

Do You Have to Boil Pierogies Before Frying Them?

Generally, pierogis need to be boiled to cook the dough before they’re fried.

However, these keto pierogis do not need to be boiled first.

There are two reasons why these pierogies don’t need to be boiled:

  1. The dough is made mostly out of cheese, which melts in boiling water.
  2. If you follow the cooking method I give in the recipe, the end result is perfect pierogies that are crispy outside and chewy inside.

Pierogi Dough on Baking Tray

We’ll use fathead dough to make keto pierogies! Divide the dough into 8 balls and roll or press each out into a 5-inch circle.

How to Stuff Pierogis

Once the dough is rolled out, place the filling on top and fold each circle over, lightly pressing the outer edge to seal.

More Keto Recipes That Use Fathead Dough That Aren’t Pizza:

Keto Mushroom Pierogis in Blue and White Bowl
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Keto Pierogi Recipe with Mushroom Filling

5 from 1 vote
Prep Time1 hour
Cook Time25 minutes
Other Time12 hours
Yields: 8 servings
This Keto Pierogi Recipe makes perfect pierogies; crispy outside, chewy inside, stuffed with a savory mushroom filling. Top them with onions fried in butter and sour cream!

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Ingredients
 

Mushroom Filling:

  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms quartered
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cloves garlic minced or crushed
  • 1 teaspoon minced fresh thyme
  • 4 tablespoons cottage cheese the dry kind or with the liquid strained out

Dough:

Other:

  • 2 tablespoons unsalted butter
  • 1/4 onion thinly sliced
  • 4 tablespoons sour cream for serving
  • A small handful of fresh dill for serving

Instructions
 

For the Mushroom Filling:

  • Heat the butter in a large nonstick skillet over medium-high heat. Once hot, add the mushrooms, salt, and pepper and cook until the mushrooms are golden, about 5 to 7 minutes, stirring occasionally. Turn the heat down slightly if necessary.
  • Turn the heat down to low. Add the garlic and thyme and cook 2 minutes more, stirring constantly. Set aside to cool while you make the dough.

For the Dough:

  • Add the yeast and warm water to a small bowl and stir to combine. Set aside until foamy, about 5 to 10 minutes.
  • Whisk together the almond flour, psyllium husk powder, and baking powder in a medium bowl and set aside.
  • Add the part-skim mozzarella and cream cheese to a large microwave-safe bowl. Microwave for 60 seconds and then give it a stir, and continue microwaving in 20-second increments until the cheese is fully melted and combined when stirred.
  • Stir the yeast mixture into the melted cheese until combined, and then stir in the beaten egg until combined. Stir in the almond flour mixture until it forms a dough.
  • Oil your hands and knead the dough a couple times until it comes together as a ball. Divide the dough into 8 equal balls. Roll each dough ball out between 2 pieces of parchment paper to a circle about 5 inches in diameter.
  • Divide the mushroom filling between the 8 dough circles, leaving a 1-inch border. Place 1/2 tablespoon cottage cheese on top of the mushroom filling on each dough circle.
  • Fold each dough circle over so it looks like a half-moon, lightly pressing the outside together to seal it.
  • Place the pierogis onto a plastic-wrap lined plate and cover with plastic wrap. Refrigerate at least 12 hours, but up to 3 days.

To Cook the Pierogis and Onion Topping:

  • When you’re ready to cook the pierogis, preheat the oven to 300F.
  • Heat 2 tablespoons unsalted butter in a large nonstick skillet over medium-high heat. Once melted, add the pierogis and cook until browned on both sides, about 2 to 3 minutes per side, flipping once.
  • Once they’re browned, transfer the pierogis to a baking sheet and put in the oven for 5 to 10 minutes while you cook the onions.
  • To the same skillet that you browned the pierogis in, add the onion and turn the heat to medium. Cook the onion until softened and starting to caramelize a bit, about 5 to 7 minutes, stirring occasionally.

To Serve:

  • Serve the pierogis warm topped with the onion, along with the sour cream and dill for topping.

Notes

Nutrition

Serving: 1pierogi with toppings | Calories: 265kcal | Carbohydrates: 8g | Protein: 12g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 258mg | Potassium: 206mg | Fiber: 3g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 243mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Appetizer, Side Dish, Vegetarian
Cuisine: Eastern European, Polish
Keyword: Keto Pierogi Recipe

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Keto Pierogi Recipe Pin

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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3 Comments

  1. Hi! Can you freeze the pierogi and dethaw/cook at a later date?

    1. Emily, Yes! I flash-freeze them for a couple hours and then pop them into a plastic freezer bag for up to 3 months.

  2. Hoosiersmoker says:

    5 stars
    I’m so glad to see a keto pierogi recipe! I haven’t tried this but have worked with fathead dough and thought it might work for this. I am fortunate enough to live in an area of the country with a large Polish population and have actually taken a pierogi class taught by a polish woman. I also have access to actual farmer’s cheese so I’ll substitute that for the cottage cheese. I’ll try to come back and let you know how it worked!

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