This will satisfy your dumpling urges.  You can use this “Fat Head” dough for all sorts of dumpling filling.  I have tried beef, pork, shrimp mixtures, Asian style and so much more.  Easy and delicious. I like to serve these with grass fed sour cream or Polish sour cream cucumber salad

NOTE*  On this recipe you must use low moisture part skim mozzarella.

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Keto Polish Dumplings (Perogies)
Prep Time 1 hour
Cook Time 20 minutes
Passive Time 20 minutes
Servings
Ingredients
For the Filling
For the Dough
Prep Time 1 hour
Cook Time 20 minutes
Passive Time 20 minutes
Servings
Ingredients
For the Filling
For the Dough
Instructions
  1. Clean and cut the cauliflower into small pieces and place in a microwave safe bowl.
  2. Add cream and butter and salt to taste.
  3. Microwave on high uncovered for six to 8 minutes until tender.
  4. add cauliflower to food processor or blender. Add cheese and blend well. Add more butter, cream and salt to taste if needed. Set aside.
  5. Place shredded mozzarella in a microwave safe bowl. add butter and microwave on high for one minute. Stir and microwave again for 1 1/2 minutes. Stir well until combined.
  6. Lightly beat the egg and the yolk and add to cheese mixture and stir until well blended.
  7. Add the almond flour and stir until almost blended.
  8. Roll dough out onto a piece of parchment paper and knead for about 3 minutes until it becomes a well formed dough.
  9. Break off a small amount of dough and roll into a 1 1/2 in ball. Press into a flat circle on a large piece of parchment paper. Repeat with the remainder of the dough.
  10. Using a teaspoon, fill each round with a small amount of filling.
  11. Pull the dough over the filling pressing the edges closed in a shape of a small pie.
  12. Place on a platter or cookie sheet. At this point you can refrigerate overnight, or freeze for 20 minutes before cooking. (You can also freeze them in a airtight container with wax paper between layers for future use)
  13. Place a 2 tbsp unsalted grass fed butter in a non stick pan. Add onion and cook over medium high heat until translucent (about 3 to 5 minutes)
  14. Add dumplings, (try not to have them touching as the cheese melts and they stick together. ) Fry for about 1 to 2 minutes and flip. Fry for another 1 to 2 minutes.
  15. Remove from pan onto platter, top with a little kosher sea salt and fresh ground pepper and serve with sour cream. MMMM
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