Paleo Pierogies Served with Sauerkraut and Polish Sausage
Posted on December 12 2016
Old school Polish comfort food, Paleo style!
Who doesn't love dumplings? In Poland, dumplings are known as the "Pierogie." We love Polish food so we decided to make a Paleo version of Pierogies with Sauerkraut and Polish Sausage.
Teton Waters Ranch Polish Sausage and Pickled Planet Sauerkraut helped us out with the ingredients and our chef came up with the the Paleo Pierogies Sauerkraut Polish Sausage recipe. Cassava and Almond Flour's are used in the dough and the filling is made with Japanese White Sweet Potatoes and Dil-e-Gent Sauerkraut from Pickled Planet. Delicious Grass-fed Polish Sausages from Teton Waters Ranch and some extra "Dil e Gent" Sauerkraut on the side, make this a delicious Paleo dish we are sure you will love.
PALEO PIEROGIES AND POLISH SAUSAGE
- 4 white Japanese sweet potatoes, peeled and rough chopped
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1 cup Pickled Planet Dill-Egent Raw Sauerkraut
- 2 T. nutritional yeast powder (optional)
- 1 cup cassava flour, plus more for rolling
- 1 cup almond flour
- 1 teaspoon sea salt
- 2 large eggs
- ¼-1/2 cups water
FOR THE FILLLING
- Place the potatoes in a pot and cover with water. Bring to a boil and then simmer until tender, about 15 minutes. Drain the water and mash the potatoes. Place the potatoes in a mixing bowl and chill in the refrigerator until cold.
- In a small skillet over medium heat, warm the oil and then sauté the onion until tender. Let them cool for a few minutes and then add the cooked onions to the bowl of cold mashed potatoes. Place the sauerkraut in a strainer. Drain thoroughly and add the sauerkraut to the bowl with the potatoes. Add the nutritional yeast powder and stir to combine. Store in the refrigerator until ready to make the Peirogies
FOR THE DOUGH
- Place the flours and salt in a large bowl and stir to combine. Make a small well with your hand and crack the eggs into it. Stir to combine and then gradually add the water, mixing with your hands until the dough is sticky and well combined. If it becomes too sticky and wet, add just a tablespoon or so more flour. Chill the dough in the refrigerator for at least an hour.
- Bring a pot of water to a boil. Sprinkle a large board with flour. Transfer the dough to the floured surface and flip it over a few times to coat with flour. Gently knead the dough just a few times with your hands, adding a sprinkling of flour as needed.
- Divide the dough into four sections and roll out one of the sections very thin, to about 1/8" thickness. Cut into circles and place 1 tablespoon of the potato filling on one side. Fold over the circle and pinch around the dough. Place the prepared pierogies in a single layer onto a plate.
- Don't stack them or the dough will stick together.
- Drop the waiting pierogies into the water, a few at a time. Use a spoon or spatula to gently nudge them off the bottom of the pot if they stick. When they float to the surface of the water, lift them out carefully with a slotted spoon. Place them on an oiled plate and drizzle a small amount of melted ghee on top of them to prevent sticking together. Let the boiled pierogies cool for a few minutes before frying them.
- In a large skillet over medium heat, melt a tablespoon of ghee. When the ghee sizzles, place the boiled pierogies in the skillet in a single layer. Let them cook 2-3 minutes, until lightly browned on the edges, flip over and repeat. The pierogies will not turn brown all over, but the edges should crisp and be light brown.
- Remove the finished pierogies to a plate and serve with coconut “sour cream”, applesauce, Teton Waters Polish sausages browned in a pan and more sauerkraut if desired.