Have you ever known a kid that said no to noodles AND potatoes AND cheese combined in one adorably packaged little bundle? I didn’t think so?! This Polish dish screams comfort food. The little dumplings are a little time consuming to make, but a lot of the steps are easy and can be done with little hands. This could be a great afternoon activity for you and your kids, plus afterward you get to eat your creations!
We’ve taken a spin on traditional pierogies by using mostly cauliflower instead of potatoes. They have the same creamy texture, and don’t take overly like cauliflower at all – although it does add a nice extra layer of flavor to the dumplings.
How about something sweet?
For a dessert, we made blueberry pierogies with the remaining dough. Just fill with a few blueberries and a pinch of sugar. They’re delicious when served up with some cottage cheese. Be careful, these can be a little messy with little ones!! It would be just as
delicious to use any other fruit, the shape of pierogies would be perfect for some apple slices! Just add some cinnamon to them.
Cauliflower Pierogi Recipe
- 4 cups flour
- 1 tsp. salt
- 1 cup milk
- 2 eggs
- 1/4 cup sour cream
- 2 small potatoes
- 1 small head cauliflower
- 3 Tbs. butter
- 1 large onion, diced
- 3 cloves garlic, diced
- 1 cup cottage cheese
- 1/2 cup cheddar cheese
- 1 package cream cheese (8 oz)
- 3 Tbs. nutritional yeast
- salt to taste
In a large bowl, blend flour and salt together. In another bowl, whisk together milk, egg, and sour cream until lightly beaten. Slowly add the milk mixture to the flour while blending until a shaggy dough starts to pull away from the sides of the bowl. Cover this and let sit for an hour (don’t worry, it will certainly take you an hour to finish the rest!!).
Roughly chop potatoes and cauliflower, place in a large pot and cover halfway with water. Bring to a boil then turn to low until cooked tenderly, about 15-20 minutes. While they are cooking, melt butter in a skillet, then add onions and cook on medium/low until caramelized, about 20 minutes. About 5 minutes before they’re done, add in the garlic to saute. Drain potatoes and cauliflower and add onions, garlic, cheeses, nutritional yeast, and salt. Mash all together until they are soft and creamy.
Flour your work surface and roll out the dough to about 1/8 – 1/4 thick. Cover with a towel. Bring a large pot of water to a boil to cook the pierogies as you make them. Cut dough into rounds, stretch them slightly with your hands and fill with filling (don’t overfill). Press the edges tight and make sure they seam is sealed. Drop by fours into the boiling water until they rise to the surface and float (about 4 minutes). With a slotted spoon, transfer to a toweled surface and pat dry. Repeat until finished, keeping the dough covered when not cutting into rounds.
Pierogies can be frozen, refrigerated, or sauteed in butter for serving immediately. We suggest serving with caramelized onions and a dollop of sour cream!