Imagine sinking your teeth into a perfectly crafted pierogi that's not only gluten-free but bursting with traditional Polish flavor - without the xanthan gum! These delicate dumplings are about to revolutionize your gluten-free cooking, proving that dietary restrictions never mean compromising on taste. Whether you're celiac, gluten-sensitive, or simply looking to explore a healthier twist on a classic comfort food, this recipe will transport you straight to a cozy Polish kitchen with every single bite.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Polish
Serves: 4 servings
Ingredients
- 2 cups gluten-free flour
- 1 large egg
- 1/2 cup water
- 1 cup mashed potatoes
- 1/2 cup cheese
- Salt to taste
Instructions
- In a large mixing bowl, combine 2 cups of gluten-free flour and a pinch of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Make a well in the center of the flour mixture and crack in 1 large egg. Using a fork, beat the egg lightly, gradually incorporating the flour from the edges of the well.
- Slowly add 1/2 cup of water to the mixture, stirring continuously until the dough begins to come together. You may need to adjust the amount of water slightly based on the humidity and the specific gluten-free flour blend you are using.
- Once the dough is formed, knead it gently on a clean, floured surface for about 5 minutes until it is smooth and pliable. If the dough is too sticky, sprinkle a little more gluten-free flour as needed.
- Wrap the dough in plastic wrap and let it rest for about 15 minutes. This will help the dough relax and make it easier to roll out.
- While the dough is resting, prepare the filling. In a bowl, combine 1 cup of mashed potatoes and 1/2 cup of cheese. Mix thoroughly until the cheese is evenly distributed. Season with salt to taste.
- After the dough has rested, divide it into two portions. Roll out one portion on a lightly floured surface to about 1/8 inch thickness. Keep the other portion covered to prevent it from drying out.
- Using a round cutter or a glass, cut out circles from the rolled dough, approximately 3 inches in diameter.
- Place about 1 tablespoon of the potato and cheese filling in the center of each dough circle. Be careful not to overfill, as this can make sealing the pierogi difficult.
- Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal, ensuring there are no air pockets. You can crimp the edges with a fork for a decorative touch and extra sealing.
- Bring a large pot of salted water to a gentle boil. Carefully drop the pierogi into the boiling water in batches, being careful not to overcrowd the pot.
- Cook the pierogi for about 5-7 minutes, or until they float to the surface and are tender. Use a slotted spoon to remove them from the water and transfer them to a plate.
- Once all the pierogi are cooked, you can serve them immediately with your choice of toppings, such as sautéed onions, sour cream, or fresh herbs. Alternatively, you can pan-fry them in a little oil or butter until golden and crispy for added flavor.
Tips
- Always use room temperature ingredients to ensure smoother dough consistency.
- Keep your work surface lightly floured to prevent sticking, but don't overdo it.
- When sealing pierogi, press edges firmly and use a fork to create a tight seal and decorative crimped edge.
- Don't overcrowd the pot when boiling - cook pierogi in batches for even cooking.
- If the dough feels too sticky, refrigerate it for 10-15 minutes to make it more manageable.
- For extra flavor, consider browning your pierogi in butter after boiling for a crispy exterior.
- Experiment with different fillings like sauerkraut, mushrooms, or sweet fruit variations.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 55mg
