Bacon & White Cheddar Pierogi

Bacon & White Cheddar Pierogi are one of my favorite comfort foods.

I love that I can make them fit within my Trim Healthy Mama Lifestyle. These pierogies are low carb and you can even make them low fat but I kinda like my butter with them. They won’t spike your blood sugar and are super filling.

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Why I Love These Bacon & White Cheddar Pierogi Recipe

I started making traditional pierogi with a girlfriend of mine 20 years ago. She shared with me her grandma’s recipe that was never written down. So being able to bring a traditional family recipe to life for others in a manner that doesn’t spike your blood sugar and allows you to be healthier, that’s a win for me.

I have always loved how quick and easy pierogis are to make. They pair well as a filling side dish with just about anything. These bacon & white cheddar pierogies also freeze well and well they really don’t take that long to mix up when you use my Homemade Pasta Dough or my Low Carb Noodle Mix.

The Tools Used to Make These Low Carb Pierogi

My Food Processor

These Amazing Cutter/Crimpers

Using Homemade Low Carb Pasta Dough

One question I get often is if the Homemade Pasta Dough is rubbery. It is not nearly as rubbery as some I have tried in the past. The garlic powder and onion powder really help to season it enough that you don’t taste the oat fiber or the Gluccie. I will say it is a bit delicate and should not be cooked for long periods as it will disintegrate on you and get slimey.

What that means with this recipe, it is best not to let these sit, they need ot be cooked and served immediatly if you have a picky palate.

These Pierogi are gluten free and super high in fiber, make sure you are staying hydrated and that you consume lots of water with anything that contains gluccie.

Let’s talk about Oat fiber for a minute.

All Oat Fiber is NOT created equally. In the four + years that I have been following Trim Helathy Mama I have determined that using thier Oat Fiber is the BEST option. Some brands have a bit of a tannish color and off taste that can really throw you off your game. If at all possible I suggest that you purchase the Trim Healthy Mama Oat Fiber for your journey, it makes a world of difference in your recipe outcomes.

Low Carb Noodle Mix For Your Pantry

A few months ago there was a thread on the Trim Healthy Mama Facebook Group about my Homemade Pasta Dough and one mama was kind enough to share that she makes it into this Low Carb Noodle Mix for her pantry. I have to tell you that I have begun doing that and it saves me SO much time!! I highly recommend that you give it a try.

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How to Make Bacon & White Cheddar Pierogi

These pierogi come together really quickly without a ton of prep work. The filling and crimping is what takes the most time.

Ingredients:

For the Dough
1 cup Low Carb Noodle Mix
3/4 cup egg whites
1 1/2 cups water, or low fat chicken broth
For the Filling
Bacon and White Cheddar Mashed Cauliflower or your favorite Mashed Cauliflower Recipe

Directions:

Prepare Filling and set aside.

For the Dough
1. In your food processor add the egg whites and buzz lightly until foamy.

3. Add the noodle mix and pulse to combine, when it is crumbly, drizzle water (or chicken broth) in a steady stream until dough forms.

4. Remove dough from processor and allow to rest for 5 minutes.

5. Roll the dough very thin about 1/8 inch thick and cut pierogi circles. Place circles between parchment sheets so they do not stick together.

6. Working with one circle at a time add 1 -2 teaspoons of filling to the center of each shell.
Using damp fingers, moisten the edges of each circle with water, fold in half and crimp closed.

To Boil Pierogi:
Bring 1-2 inches of water to a boil and drop peirogies into water, allow to cook for 1-2 minutes. Removed from water and drain.

To Pan Fry:
Heat 1-2 Tablespoons of butter in a skillet, place pierogi in pan and fry for 1 to 2 minutes or until cooked.

Bacon & White Cheddar Pierogi Printable Recipe

5 from 1 reviews

Bacon and White Cheddar Pierogi

 

Author: Judy

Nutrition Information

• Serves: 6

• Serving size: 5 pierogi
• Calories: 211

• Fat: 15g
• Carbohydrates: 17g
• Sodium: 394mg
• Fiber: 13g
• Protein: 12g
• Cholesterol: 38mg

Recipe type: side dish

Cuisine: Polish

Prep time:  20 mins

Cook time:  2 mins

Total time:  22 mins

Save Print

Creamy Bacon & White Cheddar filled pierogi that make a great side dish or quick comforting snack.

Ingredients

For the Dough

• 1 cup Low Carb Noodle Mix
• ¾ cup egg whites
• 1½ cups water (or low fat chicken broth)

For the Filling

• Bacon and White Cheddar Mashed Cauliflower or your favorite Mashed Cauliflower Recipe

Instructions

1. Prepare Filling and set aside.

For the Dough

1. In your food processor add the egg whites and buzz lightly until foamy.
2. Add the pasta mix and pulse to combine, when it is crumbly, drizzle water (or chicken broth) in a steady stream until dough forms.
3. Remove dough from processor and allow to rest for 5 minutes.
4. Roll the dough very thin about ⅛ inch thick and cut pierogi circles. Place circles between parchment sheets so they do not stick together.
5. Working with one circle at a time add 1 -2 teaspoons of filling to the center of each shell.
6. Using damp fingers, moisten the edges of each circle with water, fold in half and crimp closed.

To Boil Pierogi:

1. Bring 1-2 inches of water to a boil and drop peirogies into water, allow to cook for 1-2 minutes. Removed from water and drain.

To Pan Fry:

1. heat 1-2 Tablespoons of butter in a skillet, place pierogi in pan and fry for 1 to 2 minutes or until cooked.

3.5.3229