Gluten Free Pierogi's
Gluten Free Pierogi Recipe
They don’t bust open when boiling.
The dough is easy to handle and can take multiple roll-outs.
This recipe is so fun and easy your kids will take some of the labour off your hands if you let them.
They don’t even TASTE gluten free!
Have I got your attention yet?
I’m not going to hold you ransom with some boring story from my life before giving you the recipe, no sirreee.
I know you want this recipe so bad…
but warning … if you’re anything like me and know that once you acquire such recipe perfection it means you’re going to be making huge batches and turn into an old Polish Mamusia and get all … “it’s being 84 years” since I first decided to make these beauties…
Handle this recipe with care ;)
PS I have used the traditional pierogi method in the the instructions and please note there is another way. You see, I am lazy and therefore roll out all my dough at once to 1/8' inch thick. I then use a cookie cutter and re-roll the scrap dough. The gfree flour can handle lots of manipulation so go with whatever method works best for you.
3-1/2 cups gluten-free flour* plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 cup water
2 cups mashed potatoes
1 tsp oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grated cheddar cheese
*Make your own gfree flour mix with 6 cups rice flour, 2 cups potato starch & 1 cup tapioca starch. Be sure to add guar gum or xanthan gum for hold.
In a large mixing bowl make the dough. Combine flour, eggs, sour cream and water. Slowly beat in eggs until dough is well mixed. Turn the dough out onto a clean, lightly floured surface. Knead 3 to 5 minutes (or use mixer for this). Wrap in plastic wrap and rest 30 minutes.
In another bowl, stir together mashed potatoes, oregano, garlic powder, onion powder, salt, pepper, and cheese.
Pinch tablespoon sized pieces of dough and roll into about three dozen balls. Roll each ball out on a lightly floured surface into a 3 1/2 to 5 inch circle. (insert Karina’s lazy method from above) Cover with a damp towel or paper towel to prevent them from drying out.
Place a heaping tablespoon of potato filling into the centre of each circle. Fold in half, pinching the sides shut with your fingers, or gently with a fork to seal.
I freeze my pierogis at this step to firm everything back up again to make sure they don’t explode in the water bath. You can cook from this point too, but be warned they may not hold as well.
Bring a pot of salted water to boil. Working in small batches, boil pierogis for 2 to 3 minutes, or until they float. Remove and transfer to a paper towel lined plate to drain.
Melt 1/2 cup butter in a large skillet and saute pierogi until lightly browned. Serve hot topped with sour cream and garnish with chives. Or fry up some bacon and once cooked, remove to towel-lined plate and fry pierogi in bacon fat for added flavour. Serve on a bed of salted shredded cabbage with dollop of sour cream.
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