GF Pierogies!

Yes, did you know they are really easy to make?! Yep! If you have left over mashed potatoes from dinner, they're even easier because half the work is already done. I made this recipe the other day and was really impressed with how close they were to real pierogies. My only suggestion is to use a noodle roller instead of using a rolling pin. The dough gets thicker as it cooks, and it is pretty hard (though not impossible) to get the dough as thin as they say to get it (1/8"). If you're craving pierogies, or just miss them, you won't be disappointed with this recipe!

Click on the pierogie picture above to go to the link!

Here's the recipe:

Pierogies

1/3 cup Tapioca Flour
1/3 cup Cornstarch
2 Tb Potato Starch
1/2 tsp Sea Salt
1 Tb Xanthan Gum
2 large Eggs
1 Tb Vegetable Oil

Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two.

The recipe in the book and online give further instructions depending on the different kinds of pastas you could make. For the purpose of making pierogi, you'll want to work with small handfuls of dough. Roll it out, with just the minimum amount of flour necessary to keep it from sticking. Too much flour will toughen the dough and keep it from being as sticky as it needs to be. Roll it out to about 1/8 of an inch. Use a biscuit cutter or glass or jar lip to cut circles about 4 inches in diameter. Keep rolling dough until you've made as many circles as it will yield.Use your fingertips to wet the edges of each circle. Let the water sit for few minutes, making a nice, sticky edge. (By the time you get to the last circle, the first one should be just sticky enough. Spoon some filling into the center of each circle. Fold the circle in half, pinching and crimping the edges until they are sealed tight.Any that you are cooking right away, set aside. Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry. Once they're no longer sticky you can put them in freezer bags.

To cook, place pierogi in a large pot of salted boiling water for 10 to 15 minutes (and hope you sealed them tightly enough!). Remove with a slotted spoon. Serve with hot melted butter.