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DOUGH 1:
Melt the mozzarella, either in the microwave or using a double boiler (as seen in the video)
Mix in the almond flour. You will eventually need to knead it for 2-3 minutes until it becomes smooth.
Dough is ready to use!
DOUGH 2:
In a mixing bowl, whisk together the almond flour, whey isolate and xanthan gum.
Crack in the two eggs and stir together.
Use your hands to knead the dough until it is smooth.
Dough is ready to use!
FILLING:
Cut your cauliflower into florets and place them in a pot full of water.
Bring to a boil and cook for 5 - 10 minutes or until a fork can pierce the cauliflower easily.
Drain the cauliflower as much as you can.
Pour in the cream and add in the butter, sour cream and salt/pepper. Use a fork to mash it all together.
Finally add the cheese and mix.
When ready to make the pierogi, roll the dough flat between two sheets of parchment paper. Try to get it as thin as you can without tearing.
(Oil your hands for the next steps for easy handling)
Use a cookie cutter or a glass to cut out several circles.
Place a dollop of the cauliflower mix into the centre of the dough circle.
Fold and seal around the edges. Continue with the rest of the pierogis.
These perogi can be baked on parchment paper at 350°F /175°C for 20 minutes (or until brown)
Or they can be boiled and pan fried over butter - or just pan fried!