Gluten Free Pierogi Dough Recipes

PIEROGI DOUGH

Pierogi Dough image

Ukranian Pierogi ready to be stuffed with your favorite filling.

Provided by LINDAYURKIW

Categories Main Dish Recipes Dumpling Recipes

Yield 30

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking powder
1 cup warm water
1 egg, beaten

Steps:

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
Cover dough and let rest for 2 hours. Roll out and fill as desired.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 0.6 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 84.2 mg, Sugar 0.1 g

GLUTEN FREE PEROGIES

Gluten Free Perogies image

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

Ingredients

1 cup cream-style cottage cheese
1 large egg
3 tablespoons milk
1 tablespoon oil
1/2 cup water
1/4 cup potato starch
1/2 cup cornstarch
1/2 cup tapioca flour
1 1/2 cups rice flour
1/4 cup soya flour
3 teaspoons xanthan gum
1 teaspoon salt

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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