|Gluten-free Ramp Pierogies|
I first had hand-made pierogies at the defunct Le Chalet restaurant in Enosburg Falls.
Back in the day, Le Chalet was the place locals ate if they couldn’t get in to the Abbey Restaurant.
Both the food and service were stellar, and it eventually became our personal go-to for local brews on tap and really great food.
My husband and I even had a favorite table – the “fire pit,” a recessed area in front of the real working fireplace.
Back to the story!
We brought my brother and his wife out to lunch. Her family is Polish and she was thrilled to see pierogies on the menu.
She had to convince me to order them. They were absolutely delicious, prepared simply in a light buttery broth.
I have heard that a person always remembers their first slice of pizza.
I remember my first pierogies.
The majority of ingredients in this recipe are from Vermont, right down to the Boucher Farm bacon fat: Chappelles potatoes, Farmer Sue’s ramps, and Grafton Cheddar.
|GF Ramp Pierogi|
Gluten-free Ramp Pierogies
Adapted from a recipe by King Arthur Flour
Makes 24-30 dumplings
1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
2 tsp. Xanthan Gum
4 Duck Egg Yolks (or large chicken egg yolks)
1 Duck or Chicken Egg
2 - 4 TB Whey or Water
Reserved Egg Whites
4-6 Fresh Ramps
1 Cup Rough Chopped Boiled Potato (skin-on is fine)
2 oz. Diced Cheddar (Grafton Maple Smoked)
Kosher or Sea Salt
Place all filling ingredients in a food processor fitted with a blade.
Pulse until smooth (taste, adjust for salt), set aside.
Place flour and xanthan gum in a bowl.
Add eggs and mix, then knead a few times, adding only enough
liquid to form a smooth dough.
Cover with plastic wrap and let rest 30 minutes.
Flour both sides of the dough. Using a rolling pin or pasta
machine, roll out thinly. (Final roller setting #3)
Cut circles of dough with a water glass or cookie cutter.
Lightly brush pasta surface with beaten egg whites.
Add filling – one heaping teaspoon or a tablespoon, depending on dumpling size. Fold and crimp.
Bring 2 quarts of water to a medium boil and add dumplings one at a time. When they float, wait 2-3 minutes more and remove to a plate.
Serve immediately with butter, or panfry in bacon fat.