Perogies, or dumplings filled with deliciousness, like potato and cheese and many other fillings. Who wouldn’t love these!
Perogies are one of those popular dishes that we usually have on the table at large family gatherings. For the longest time we have been experimenting with a gluten free dough that will hold together in boiling water and not disintegrate or fall apart.
We have also used the dough to make Samosas. They held together well and were yummy! Wontons are next on the list with this dough as we have a killer wonton soup recipe.
Substitute olive oil for butter if required.
Perogies
Perogies, or dumplings filled with deliciousness, like potato and cheese and many other fillings. Who wouldn’t love these!
Ingredients
Filling #1
- 2 medium potatoes peeled
- 1/2 medium onion
- 180 g grated cheddar cheese
- 1 to 2 tbsp butter, divided to mash the potato and saute the onion
Filling #2
- 180 g cottage cheese
- 1 tbsp chopped fresh dill
Dough
- 120 g sorghum flour
- 100 g potato starch
- 35 g oat flour
- 20 g tapioca starch
- 1/4 tsp baking powder
- 1/2 tsp sugar
- 1/8 tsp pepper
- 1/2 tsp salt
- 2 large eggs
- 125 g milk
- 40 g melted butter
- 10 g whole psyllium husk
- 1/4 c white rice flour for shaping
Serving
- 4 slices bacon
- 2 stalks green onion
Instructions
- In a medium sized frying pan over medium heat, add 1 tablespoon of butter and sauté the onion. Set the onion aside and leave it to cool.
- Peel and halve the potatoes and add them to a medium saucepan and cover them with water. Cook the potatoes for about 20 minutes until a fork easily goes through them.
- Drain the potatoes well and mash them with the butter. Cool the potatoes and add the onion, cheese salt and pepper. Set them aside for filling the perogies.
- Into a medium bowl sift the flours, baking powder, sugar, pepper and salt.
- In a small bowl beat the eggs, butter and milk for 30 seconds, until frothy and aerated. Beat in the psyllium husk and leave it to gel for a minute or two.
- Make a well in the flour and pour in the egg mixture. Stir it well until there is no loose flour, form the dough into a ball, cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Place the dough onto a well floured surface or on floured parchment paper, and roll the dough into to a 13 x 15 inch rectangle. Cut out circles with a perogi cutter or a small glass and keep rolling the excess dough to about the same thickness.
- Spoon about a teaspoon of potato and cheese filling into the centre of each circle. Fold the dough in half, wet the inside edge with water and pinch these edges together very well.
- Bring a pot of lightly salted water to a full rolling boil, turn the temperature down to gently cook the perogies for 3 to 4 minutes. They will float to the top when they are fully cooked and they may fall apart if cooked too vigorously.
- Cook the slices of bacon in a frying pan until crispy. Place the drained, boiled perogies in with the cooked bacon to brown. Serve with green onion and sour cream.
- Eat the perogies while still warm, and any leftovers will keep covered in the fridge for 2 or 3 days. Reheat them in a covered saucepan, with a tablespoon of water for 3 or 4 minutes.
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