Savory Turkey Bacon, Sweet Potato, and Caramelized Onion Pierogies

These pierogies are a crowd favorite! Packed with fiber, iron, calcium and so many more health-boosting vitamins and minerals, these amazing dumplings host a rich and savory filling that is so addicting, you won't be able to have just one! Be sure to make them a part of your Phase 3 meal plan. 

Phase 3 | Serves 4
Prep time: 1 hour 30 minutes | Total time: 1 hour 40 minutes



1 large onion, thinly sliced, divided
1 teaspoon olive oil
1 small sweet potato, mashed
8 ounces nitrate-free turkey bacon, cooked and chopped
1/8 teaspoon garlic powder
1/8 teaspoon sea salt


1 cup finely ground blanced almond flour
3/4 cup tapioca flour/starch, plus more for rolling the dough
1/2 teaspoon sea salt
2 large eggs
1 tablespoon olive oil, plus more for frying
1 tablespoon water 

To serve:

5 cups baby kale
Fresh chives


Make the filling:

  1. Cook the onion in the teaspoon of avocado oil over medium heat in a skillet for 20 to 30 minutes, or until deep golden brown, stirring often.

  2. Once the onions are caramelized, remove half of them to a bowl, and set aside (you’ll garnish the finished pierogies with these). Combine the rest of the caramelized onions with the mashed sweet potato, chopped crispy bacon, garlic powder, and sea salt.

Make the dough:

  1. In a large bowl or stand mixer fitted with a dough hook, mix the almond flour, tapioca starch, and salt until well combined.

  2. In a separate bowl, beat the eggs. Remove 2 tablespoons of the beaten egg to a smaller container and set aside (you’ll use this to seal the edges of the pierogies). Mix the larger portion of egg together with the olive oil and water. Stir the wet ingredients into the dry (or, with the mixer running slowly, add the wet ingredients to the dry). Mix until the dough forms a smooth ball.

Make the pierogies:

  1. Separate the dough into two pieces for rolling out (this makes it easy to work with). Sprinkle your work surface with tapioca flour.

  2. Using a rolling pin, roll each dough ball thinly on the floured surface (1/8-inch or thinner). Using the rim of a pint glass or a 3-inch biscuit cutter, cut the dough into circles and place them on a sheet of parchment. Continue to roll and cut circles until all the dough is used.

  3. Divide the filling evenly among the circles. Use your fingers to brush the edges of each circle with the reserved beaten egg. Fold the dough in half into a half-moon shape and pinch the edges of the rounds firmly together using your fingers (or lightly with a fork). Transfer the finished pierogies to a large dish and keep covered with plastic wrap to prevent the dough from drying out.

  4. Bring a large pot of salted water to a boil. In batches, place the pierogies in the boiling water. When they float to the top, boil for another 5 minutes. Lower the heat, if necessary; the water should be boiling, but gently enough so the pierogies don’t fall apart.

  5. Remove the pierogies from the pot with a slotted spoon and transfer to a new dish. Continue until all the pierogies are cooked.

  6. Heat a large nonstick skillet over medium heat. Add 1 tablespoon olive oil. Brown the boiled pierogies on each side until slightly golden and crisp. Remove the pierogies from the pan. Add the baby kale, and sauté for a few seconds, just until wilted. Stir in the reserved caramelized onions. Serve the sautéed kale and onions with the pierogies, topped with chopped fresh chives.