Paleo Traditional Potato and Cheese Pierogi
Discover the ultimate comfort food reinvented with a healthy twist in this Paleo Traditional Potato and Cheese Pierogi recipe. Crafted with nutrient-dense cassava flour and tapioca starch, this gluten-free dough is tender yet perfectly elastic, making it ideal for folding into hearty, flavor-packed dumplings. Filled with creamy mashed sweet potatoes and dairy-free cheese, seasoned with garlic powder and coconut cream, these pierogi deliver all the indulgent flavors of the classic dish without compromising dietary needs. Simmered to perfection and lightly pan-fried in ghee for a golden crisp exterior, they’re as visually stunning as they are delicious. Whether served with a sprinkle of fresh parsley or enjoyed as-is, this gluten-free, Paleo-friendly recipe is the perfect way to elevate traditional comfort food with wholesome ingredients.
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Serve the pierogi warm with a sprinkle of chopped parsley, if desired. Enjoy your Paleo twist on a classic dish!
Nutrition Facts
Calories |
2767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 393.5 g | 143% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 47.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 315 mg | 24% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
