I’m allergic to gluten (why do I have to be one of the 1% – why?). Oh well, God gave me a challenge, so I shall face that challenge. I want to keep eating tasty food after all…
I love pierogies! Do you? Especially with fried onions, sour cream, ok I’m drooling…
The problem is, the dough is made with wheat flour, so couldn’t buy my usual favourites at the store anymore. I haven’t checked the gluten free section yet, but I wanted to try and make them first.
One difficulty (the most annoying) with gluten free flour dough is that it easily tears (even with “X gum” – my short form for xanthum gum which is supposed to play the role of gluten and hold everything together. It’s a less than average substitute…
Pierogies need a thin dough to wrap the potato mix, or you will be mostly eating dough: it grows in the boiling water! I tried making it thin, but then it would tear more easily, Rrrrrrrrrr. Frustrating. I finally settled for a medium thickness.
Boiling! Wow! Do they ever cook up fast! They are stiff and ready within minutes! You can freeze them from here, or fry up and eat!
Conclusion: Pouches thicker than I’d like but they taste fine. I will compensate by having a side of garlic mashed potatoes along with my pierogies – this way I get a better balanced proportion of filling to dough!
Take that originally wheat-y pierogies! I can still eat you! Hahahaha!
Here is the recipe: https://glutenfreeonashoestring.com/gluten-free-potato-pierogi/
- I doubled the salt in the dough (otherwise was too bland)
- 1.5 tsp xanthum gum
- I didn’t try the filling recipe so can’t comment on it, but made my own: Mix together mashed potatoes, some butter, milk and chopped garlic.