Pierogies, pierogies, pierogies!!!
Making pierogies pre-celiac times was always a long process. My husband, daughter and I would spend the whole day making pierogies with the end result being around 300 pierogies to freeze and have available for awhile.
Creating a gluten-free pierogi has been on my list of things to make for awhile. And today became the day to tackle this project.
It was also important to my son Cam for me to make gluten free pierogies, for he recently has discovered that he needs to eat gluten free. I, of course, feel very guilty as a mother passing this trait onto my son, but it is the new path he is on and I will work on more easy to cook recipes for him. Cam informed me that my recipes were too complicated for him, that I needed to make great tasting gluten food easier from him to prepare.
So I put it out there in cyber world. Do you have some easy to make recipes? Breakfast, lunch, supper ideas?
This afternoon I learned that playing with a gluten free perogi dough is much harder than I expected. Quite a few batches of different dough recipes ended up being thrown out. I was successful in following Celiac Teen blogger Lauren’s recipe. I found the dough was easy to work with and did not fall apart or split when folded over.
Here is her recipe. Thanks Lauren![print_this]Recipe: Gluten Free Pierogi Recipe
1 cup tapioca starch
1 cup sweet rice flour
½ cup millet flour
½ cup brown rice flour
1 Tbsp xanthan gum
1 tsp salt
½ cup milk
½ cup whipping cream
3 egg whites
For me I used mashed potatoes and shredded cheese. Next time I will add cottage cheese, bacon and onions.
Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.
Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off ¼ of the ball and place the rest in your bowl, with a damp paper towel over top to keep it moist.
Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once dough is quite thin, cut into circles (a glass works well for this) If the cut circles need a touch of individual rolling, do so (I did roll out each circle again, and that worked really well for me)
Place a small amount of filling (1 tsp) in the center and pinch the top together, then go up the side from bottom to the top and repeat the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat.
Use the rest of the dough, ¼ at a time, until all of your pierogies are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled.
To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for 5 minutes.
Thanks again Lauren for the great pierogi recipe! I like my pierogies fried, so after the pierogies were all boiled, I fried up some bacon, onions, and cooked up some pierogies.