Name: High Protein Pierogies
Total time: 1 hour
Yield: 13
Ingredients: {"type"=>"root", "children"=>[{"listType"=>"unordered", "type"=>"list", "children"=>[{"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"250 g Elevate flour (~2 cups) + 30 g (~¼ cup) for kneading"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"1 egg"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"28 g olive oil (~2 tablespoons)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"4 g salt (~¾ teaspoon)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"160 g cold water (~⅔ cup)"}]}]}]}; {"type"=>"root", "children"=>[{"type"=>"list", "listType"=>"unordered", "children"=>[{"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"567 g russet potatoes (~3 large or ~3–3½ cups mashed)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"100 g onion, diced (~¾ cup)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"40 g butter (~3 tablespoons)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"140 g shredded cheddar cheese (~1½ cups)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"20 g chopped chives (~⅓ cup)"}]}, {"type"=>"list-item", "children"=>[{"type"=>"text", "value"=>"Salt and pepper to taste"}]}]}]}

High-protein pierogies made with our protein flour for a soft, satisfying dough and a hearty filling. A comfort-food classic with a protein-packed upgrade perfect for meal prep, dinner, or a filling snack.

Serves 13

Total 1 hour

Ingredients

Crust

250 g Elevate flour (~2 cups) + 30 g (~¼ cup) for kneading
1 egg
28 g olive oil (~2 tablespoons)
4 g salt (~¾ teaspoon)
160 g cold water (~⅔ cup)

Filling

567 g russet potatoes (~3 large or ~3–3½ cups mashed)
100 g onion, diced (~¾ cup)
40 g butter (~3 tablespoons)
140 g shredded cheddar cheese (~1½ cups)
20 g chopped chives (~⅓ cup)
Salt and pepper to taste

Method

Mix dough ingredients (except extra flour) until combined into a rough dough
Knead on counter, adding remaining 30 g flour as needed (~5 min)
Wrap and rest 30–45 minutes
Boil potatoes until they split with fork, sauté onions in butter, then mash with remaining filling ingredients
Roll dough to ~⅛ inch thickness
Cut into ~3-inch circles (20–25 total)
Fill each with ~½ tbsp filling, fold, and seal with fork or fingers
Boil in salted water until float to surface (2–3 min)
Transfer to pan and brown lightly in butter
Serve with sour cream and chives and enjoy!