Tuesday, January 27, 2015

Gluten and Dairy Free Pierogies!

Perhaps you are one of the many millions whose diet consists of a gluten free regimen. Maybe this is or is not by choice. I am open to trying gluten free foods as long as they are not bland! These
pierogies are perfect for those of you who want a non-bland, delicious, homey meal. I made these for my mother-in-law for Christmas (her own special batch) and I think she approves. I hope you do too!

  • 1 small container coconut yogurt (So Delicious greek style plain)
  • 1 large egg
  • 1/4 cup almond milk
  • 1 tablespoon oil
  • 1/2 cup brown rice flour
  • 2 tablespoons sweet rice flour
  • 2 tablespoons potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • mashed potatoes mixed with coconut milk for filling pierogies
  • Brown rice and/or sweet rice flour for sprinkling on counter
  • olive oil

    1. Place the coconut yogurt, egg, almond milk, and oil in a blender and mix until completely smooth.
    2. Place all the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Run the mixer to combine the dry ingredients. With the mixer running on low, slowly add the wet ingredients until the dough has come together, is not too dry, but is not too sticky.
    3. Turn the dough out onto a counter that has been sprinkled with rice or sweet rice flour. Knead it, adding more flour if the dough is too soft.
    4. Roll the dough so that it is about 1/2'' thick. 
    5. Use a circle biscuit cutter and begin cutting circles with the dough. Reroll as necessary.
    6. Roll the dough into a log, about 1 1/2-inches thick.
    7. Use a sharp knife to cut off about 1-inch of dough.
    8. Take about 1/2-1 tablespoon of mashed potatoes and place on one side of each cut out circle.
    9. Using your finger, moisten the edge of half the circle with water.
    10. Fold dough over on top of the mashed potatoes and use fork prongs to secure shut at the seams. 
    11. Begin boiling a pot of water. Once water is boiling place a few pierogies in at a time.Gently stir 1-2 times. Once they float to the top, remove from the water and blot dry with paper towels. 
    12. Splash some olive oil into a skillet and heat over medium-high heat. Fry a few pierogies at a time and allow to cool on a paper towel lined plate. (If you don't plan to cook right away, you can refrigerate dough before boiling or place in a freezer storage bag and freeze.)
    13. Double check that the seam is sealed, and place perogy on a baking pan lined with a lint-free cloth (I used paper towels this time). Once the pan is full, cover with plastic wrap and refrigerate. At this point, the perogies could be frozen for another time. Just place in the freezer, and then store in zipper-seal bags once they are frozen.
    14. I like to serve with sauteed onions and sour cream. You can serve with butter or applesauce as well! 

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