Gluten Free Pierogi Dough Recipes
GLUTEN FREE CHEDDAR BACON PEROGIES
This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free.
Provided by Az B8990
Categories Polish
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Filling:.
- Cook the onion in the butter until tender.
- Add onions and cheese to hot cooked potatoes and mash thoroughly.
- Add bacon, salt, and pepper to taste.
- Set aside, let cool to room temperature before using.
- Dough:.
- Mix flour and salt in a deep bowl.
- Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
- Knead until smooth (use floured board).
- Divide dough into 2 parts, cover, let stand 10 minutes.
- Roll dough thin on floured board.
- Cut dough using a round cookie cutter or drinking glass.
- Place spoonful of filling in each circle - fold in half.
- Press edges together with fingers. If dough does not stick, dampen edges slightly.
- Place on floured board and cover with damp towel to keep moist.
- Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
- Stir gently to keep from sticking - do not use a sharp spoon.
- Cook until perogies begin to float and are well puffed, about 3 minutes.
- Remove from pot and drain well.
- Continue to cook remaining perogies.
- If desired, after boiling fry with butter and chopped onions until slightly browned.
Nutrition Facts : Calories 113.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 25.1, Sodium 192.4, Carbohydrate 11.7, Fiber 1.4, Sugar 0.7, Protein 4
GLUTEN FREE PEROGIES
I usually double or triple this recipe to keep on hand in the freezer for quick easy meals. They take a bit of work, but it's worth it! This recipe is taken straight from the pages of Gluten Free Anytime Special. However, here are some trial and error suggestions: Make sure you OIL not flour your board and cutters. That might seem obvious to some but I am used to making pastry and didn't think the first time I made these. If you flour instead of oil the edges of your perogies will not stay sealed. Freeze your perogies before you cook any of them. They hold up much better that way. Cook them for a few extra minutes after they started to float. Being used to store bought perogies, I assumed they were done as soon as they floated and they were still uncooked inside. Or at least double check one before you put all your condiments on them and pop them in the microwave for a couple of minutes if need be. I don't have a recipe that I use for filling. I usually just mash some potatoes with cheddar cheese and cottage cheese and add salt and pepper and chives. Whatever you use for filling is completely personal choice.
Provided by zepharum
Categories Canadian
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place first five ingredients in a blender and blend until smooth. Pour into a medium sized bowl.
- Sift and mix dry ingredients together and add to liquid mixture.
- Knead well with hands until dough is smooth.
- Cover and let stand while you make the filling.
- Roll thin on an oiled surface. Cut with 2 1/2 inch round cutter. Place teaspoonful of filling on each piece and seal edges tightly together.
- Drop perogies into boiling salted water. Boil for five minutes after the perogies float to the top of the water.
- Toss in melted butter and serve with onion, bacon bits and sour cream.
Nutrition Facts : Calories 297.5, Fat 6.3, SaturatedFat 2, Cholesterol 41.6, Sodium 550.2, Carbohydrate 49.5, Fiber 1.8, Sugar 0.7, Protein 9.7
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