Gluten-free living just got better! We all miss these delightful little dumplings, fried with a little butter and onion. So grab a bag of MinusG Pierogi Mix and let's get started. Oh, I can't wait!
Gluten-Free Pierogi Recipe
Ingredients
- 1 bag Pieerogi Mix
- ½ tsp salt
- ¼ c. sour cream of choice
- 2 egg or "just egg"
- ½ c. milk of choice
Potato Cheddar Filling
- 2 c. mashed potatoes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 c. grated cheddar cheese of choice
Directions
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Combine pierogi mix, salt, sour cream, egg, and milk in a large bowl.
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Mix until the dough comes together. If the dough is dry, add more milk 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add tapioca flour, 1 tablespoon at a time, until it's smooth.
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Cover loosely with plastic wrap and let rest 30 minutes. This will allow the gluten-free flour to fully absorb the moisture. Divide it in half, wrap the other half in plastic, and set it aside.
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On a work surface, lay plastic wrap and dusted it with tapioca flour, roll out the pierogi dough to a 1/8-inch thickness.
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Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
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Using a 1 1/2-inch cookie scoop, portion the filling of choice, on all the dough circles.
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Fold the dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie.If the dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together. Roll, cut and fill reserved scraps.
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Pierogi can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 5 minutes on each side or until dough is done to your liking (based on the thickness of dough).
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Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
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Repeat until all pierogi are cooked. Serve with melted butter, confectioners' sugar (for sweet fillings) and sour cream, if desired. Or sauté in melted butter until golden. Serve warm!