Gluten free Perogies


Are you missing perogies? those yummy, crispy cheese filled pockets of goodness? So was I so I made a HUGE batch!

Before you get scared  off and think that’s too hard, too much work or to complicated. Its so easy, cheap to make and you can make a huge batch and freeze it for convinence later.

The wrap:

2 cups tapioca flour

1/2 rice flour (brown or white)

1/2 cup corn starch

1/2 potato starch

2 1/2 tsp xanthan gum

1 1/4 cup water

1/8 cup olive oil

Filling: (the amounts depend on you taste this is what I used, and keep in mind you dont need much. I like to make about 20 batches of this, one batch of wrap will make 26 perogies and you need about 1-1/2 cups of potato filling)

potatoes  boiled mashed (I made mine half cauliflower for more veggies)

goat cheddar (or nutritional yeast for vegan option)

carmlized onions

(other options chives, bacon)

Wrap:

In a large bowl mix all dry ingredients to gether really well.

In a small bowl mix water and oil, gradually add to flour mixture and work with hands (you may not need all the water). Keep working dough untill and is smooth and stretchy,

Roll out between 2 pieces of wax paper. (this method is used for all GF dough recipes I have found)

Using a cup or jar press into dough to make circles. (Notice where my son stole some..)

 

 

Place filling in each circle, fold over and press sides in. Try not to over stuff you will crack the dough.

place on a baking sheet (I suggest on wax paper mine stuck). Place in freezer for about 30 min then into freezer bag.

 

 

Making the perogie!!!

If you decided to throw all the perogies in a bag and not freeze them first, they will be a solid mass. Drop it in boiling water and allow so seperate on its own (you’ll notice I didnt do that and 2 of mine broke a little). Then place in a hot frying pan with oil.

I made turkey bacon bits with mushroom and green onion:

 

Add bacon when perogies are done.

Serve with sour cream (or goat yoghurt in my case) and green onions YUM!!!

 

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