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Kelp Burger Recipes: Kelp Burger Pierogies

Published by Eve Palmer,

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


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