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Kelp Burger Recipes: Kelp Burger Pierogies

Published by Eve Palmer, 28 Feb 2021

AKUA Kelp Burger Pierogies
(Serves 2-3)

Watch full tutorial here!


- 1 large egg
- 1/4 cup sour cream
- 1/4 cup water
- 2 tsp olive oil
- 1/2 tsp salt
- 2 cups all-purpose flour

- 2 tbsp butter
- 1 small yellow onion
- Salt
- Pepper
- 1 tsp sugar
- 1 tsp red wine vinegar
- 1 carrot
- 1 tsp chopped thyme
- 1 clove garlic
- 3 AKUA Kelp Burgers

For frying finished pierogies
-1 egg mixed with 1 teaspoon water
- 2 tbsp unsalted butter
- 2 tbsp olive oil

- Start by making the dough. Whisk together the egg, sour cream, water, olive oil, and salt. Then, add the flour and combine
- Place dough onto a floured surface and knead until dough comes together
- Transfer the dough into a bowl, cover with plastic wrap, and let rest for 30 minutes
- While you're waiting, melt the butter over medium-high heat
- Add onion, salt, and sugar and cook until caramelized and brown, about 10 minutes.
- Add the vinegar and stir for 1 minute
- Add the carrot, thyme, and garlic and cook for about 5 minutes
- Add the Kelp Burgers. Cook and break up the meat for about 5 minutes.
- Take off heat and transfer to a bowl. Season to taste with salt and pepper
- On your floured surface, roll out the dough to 1/8-inch thick and use a 3-inch round cookie cutter to cut dough
- Fill each pierogi with 1 tbsp filling
- Brush edge with egg wash
- Fold in half and press the edges to seal
- Boil a large pot of salted water
- Add in pierogies and cook until they float to the top (~12-15 mins).
- Remove and let rest shortly on paper towel-covered dish
- Lastly, warm the butter and olive oil in a large frying pan over medium heat
- Fry the pierogies until golden brown on both sides
- Serve and enjoy!