Bacon and White Cheddar Pierogi
Author: Judy
Recipe type: side dish
Cuisine: Polish
Prep time:
Cook time:
Total time:
Serves: 6
- 1 cup Low Carb Noodle Mix
- ¾ cup egg whites
- 1½ cups water (or low fat chicken broth)
- Prepare Filling and set aside.
- In your food processor add the egg whites and buzz lightly until foamy.
- Add the pasta mix and pulse to combine, when it is crumbly, drizzle water (or chicken broth) in a steady stream until dough forms.
- Remove dough from processor and allow to rest for 5 minutes.
- Roll the dough very thin about ⅛ inch thick and cut pierogi circles. Place circles between parchment sheets so they do not stick together.
- 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.
- 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.
- heat 1-2 Tablespoons of butter in a skillet, place pierogi in pan and fry for 1 to 2 minutes or until cooked.
Serving size: 5 pierogi Calories: 211 Fat: 15g Carbohydrates: 17g Sodium: 394mg Fiber: 13g Protein: 12g Cholesterol: 38mg
Recipe by Wonderfully Made and Dearly Loved at https://wonderfullymadeanddearlyloved.com/bacon-white-cheddar-pierogi-low-carb-thm/
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