Low Carb / Keto / High Protein / Nut Free / Easy

This pierogi dough was a happy accident. In the quest to make some great egg noodles, this dough was born and it is fantastic for pierogi! It is easy to roll, fill, and fry. I recommend against trying to boil these, frying is the way to go. The top ingredient is unflavored casein protein (micellar casein). It is a protein powder that is slow releasing and fantastic for baking and dough. These can be filled with savory or sweet filling as well. Hint: Sugar free jam filling topped with powdered sweetener would be an excellent way to finish off some of this dough!


  • 1 C Unflavored Casein Protein
  • 1/4 C Vital Wheat Gluten
  • 4 Eggs
  • 2 Egg Yolks
  • 1/4 C Milk (I use Fairlife 2%)
  • 1/4 tsp Salt

the how to

Using a stand mixer with the paddle attachment or hand mixer, mix the ingredients together until the ingredients come together and a dough ball can be formed. Place the dough on a sheet of parchment paper and begin to knead it. You can sprinkle some casein over the top to keep the sticking down and help bring it together. Continue kneading until the ball becomes smooth and pliable.

Wrap in plastic wrap and chill for 30 minutes before rolling. This dough will keep for days wrapped in the fridge so making it ahead of time is absolutely fine.

Split the ball of dough in half and roll the dough about 1/8″ thick between 2 sheets of parchment paper. Using a 3″ or 4″ round cookie, dough, or biscuit cutter cut the dough into circles. Gather up the scraps and form into a dough ball. Add to the other half of dough and repeat this process until out of dough. Splitting the dough in half, makes it easier to handle and roll. Fill with filling of choice (I used cheddar and bacon mashed celery root – see recipe below). Use your finger to press the dough and stretch as needed . A 3″ round will hold a little under a teaspoon of filling.

As you pinch tightly along the edge, you may have a little filling squeeze out and that is fine. Just wipe the excess away and continue pinching and crimping the seam.

Once you have filled and sealed your pierogi, heat 1/4 C oil and 2 Tbl butter in a skillet on medium heat. Once hot, add the pierogi carefully to fill the skillet. Give them about 30 seconds and check the underside. They will brown quickly. Flip them and move them around so they get even heat.

Once golden brown and crispy, pull them off and place them on a sheet pan and place in a warm oven while finishing the rest.

Mashed Celery Root


  • 1.5 lbs Celery Root
  • 2 Tbl Butter
  • 1/4 C Milk or Cream
  • 1 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • Optional: 1/4 C Bacon Crumbles and/or 1/2 C Shredded Cheddar

the how to

Cube the celery root and boil until fork tender. Once tender, drain and place back into pot over lowest heat. This helps some of the excess water evaporate. Add the butter and milk/cream. Mash with a potato masher or immersion blender until smooth. Add seasonings and optional ingredients. Mix well.

Cream Sauce (optional)


  • 2 Cups Half & Half (you could do 1 C heavy cream and 1 C water)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Xanthan Gum

the how to

Once you are done frying your pierogi, add the cream and seasonings to the pan. Gently whisk while the yummy bits loosen in the pan. Sprinkle the xanthan gum over the cream sauce and whisk to dissolve and thicken. This is a super simple cream sauce and completely optional.

It is even better if you fry your kielbasa or Mennonite sausage first in the pan, then pierogi, then the cream sauce.

This recipe will make up to 40 pierogi depending on the size of cutter you use.

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