Ingredients

1.

Cauliflower, raw
12 oz
2.

Salt
0.25 teaspoon
3.

Black pepper
0.13 teaspoon
4.

Garlic powder
0.13 teaspoon
5.

Onion powder
0.13 teaspoon
6.

Ricotta cheese, whole milk
2 tablespoon
7.

Buttermilk, unprepared dry powder
0.75 teaspoon
8.

Paleo Baking Flour
3 cup
9.

Salt
0.25 teaspoon
10.

Baking Aids Xanthan Gum
0.75 tsp
11.

Raw egg, yolk
2 large
12.

Ricotta cheese, whole milk
2 tablespoon
13.

Butter, unsalted
3 tablespoon
14.

Water
2 tablespoon
15.

Butter, unsalted
3 tablespoon

Instructions

1.
Prepare the cauliflower filling ahead of time to allow it to cool completely. Bring a large pot of water to a boil. Cut a head of raw cauliflower into large, chunky pieces, discarding any tough core sections. Add the cauliflower to the boiling water and cook until tender when pierced with a fork. Drain the water thoroughly and transfer the cooked cauliflower to a food processor.
2.
While the cauliflower is still warm, add salt, pepper, garlic powder, onion powder, the initial amount of ricotta cheese, and buttermilk powder to the food processor. Pulse until you achieve a smooth puree resembling mashed potatoes. Adjust seasonings to your preference. Transfer the filling to a clean container and refrigerate until ready to use.
3.
As the filling chills, prepare the pierogi dough. In a large mixing bowl, combine the paleo flour, salt, and xanthan gum. Sift the paleo flour if necessary. Add the egg yolks and the second portion of ricotta cheese to the dry ingredients, mixing with a spatula until a crumbly mixture forms. Soften the initial amount of butter by gently working it with your fingers (avoid melting or microwaving). Incorporate the butter into the dough until a crumbly, slightly moist texture is achieved.
4.
Gradually add half of the water to the dough, kneading until it just comes together, free of any streaks. Use the remaining water as needed for a slightly dry dough. Transfer the dough to plastic wrap, flatten into a disc or rectangle, and wrap tightly. Chill for at least 1 hour, or preferably overnight.
5.
When ready to assemble the pierogi, roll the dough to a ". Roll between parchment paper or a Silpat. Use a 78mm round cutter to cut out approximately 30 dough circles. Re-roll the dough as needed, chilling if it becomes too soft. Place about 1 teaspoon of cold cauliflower filling in the center of each dough circle.
6.
Fold each dough circle in half over the filling to create the pierogi shape. Seal the edges with a fork. If filling escapes, pinch the dough back together. Refrigerate or freeze the pierogi until ready to cook.
7.
Melt 1 TB of the remaining butter in a large pan over medium heat. Add about 10 pierogi to the hot pan and cook for 2-3 minutes per side, until golden brown. Adjust heat to prevent burning. Transfer the fried pierogi to a serving plate to cool slightly. Continue cooking in batches, adding more butter as needed. Serve with your preferred toppings.