Saturday, March 17, 2012

Wheatless: Pierogies (really, they are)

Wheat-free Pierogies
Gluten-Free Pierogi Recipe
Adapted from Celiac Teen.
Ingredients (makes about 36 to 40)

1 cup tapioca starch/flour (4.65 ounces)
1 cup sweet rice flour (5.25 ounces) (plus extra for rolling out)
1 cup King Arthur Wheat-free flour
1 TB xanthan gum
1 tsp salt
1/2 cup Cabot Greek Yogurt
1/2 cup Milk
3 eggs
If you don't have a problem with gluten, use 1 1/2 cups wheat flour and 1 1/2 cups cake flour (non-rising) for the dough.  You won't need the xanthan, either.

Mix the dry ingredients in a bowl.  Make a well in the center and add the wet ingredients.  Mix together until a dough forms.  Knead for about 8 minutes.  Cover, and let rest on the counter 20 minutes or refrigerate overnight.


4 Medium Potatoes, boiled
4 oz. Tomme Collins, grated (or any sharp cheese)
8 oz. Cream Cheese
2 Onions, sliced thin
1 Head Garlic, minced
1/2 Head Cabbage, thinly sliced
Salt to taste

Mash potatoes with cheeses. Saute onions until caramelized, add to potatoes.  Saute cabbage and garlic, add to mix.  Adjust for salt.  Let cool.

Pierogi Filling

Roll dough into a snake and cut portions for rolling out.

Add filling and seal.  Set pierogies aside, covered, until all are assembled.

I've mentioned before that I'm horrible at making pastry, which is why these look so...rustic.

Set about 4 quarts of water to boil with 1 TB salt.  Add five to six dumplings at a time.  They will float when nearly done (I usually let them go another minute or so).

 I prefer these as is, in a garlicky broth.  Dan prefers them fried with onions and garlic butter.

Wheat-free Pierogies
Not too thrilled that these are so sweet from the cabbage and onions, but Dan ate so many!  I managed to freeze a dozen and will post a photo in that garlicky broth I mentioned.