Pierogis Recipe
How to make Gluten Free Pierogis
This is an easy recipe to make at home or for a restaurant to make, freeze and have on hand for gluten free diners. Astoria Mills Cooking and Baking System allows you to make everything gluten free and the best news is that the mixes are enriched, so you will be eating more nutritious foods, even though they seem like treats.
Gluten Free Pierogis Recipe
by: Trina Astor-Stewart
Blend together in a separate bowl
– mix well
2 cups Astoria Mills Fine Flour Mix #3
3 teaspoons xanthan gum
½ teaspoon salt
1/4 teaspoon baking soda
Add
2 slightly beaten eggs
2 tablespoons sour cream
2 tablespoons melted butter
½ cup room temperature water
Work into a fine pasta like dough.
Dust counter top with a little Fine Flour Mix #3 and roll out dough into a thin sheet.
Roll out 1/4 of dough at a time to make it easier. Using a round 4 inch cookie cutter, cut out circles. Place a small amount of filling in the center and fold over to make a half moon shape. Glue edged with a little water, a pastry brush works well, press firmly with your fingers to seal well. Makes about 26 circles.
Potato Filling:
2 cups hot mashed potatoes
2 cups of fine cottage cheese or cream cheese
3 tablespoons of butter
Salt and freshly ground black pepper to taste. Blend together well.
Cottage Cheese Filling
4 cups of fine cottage cheese (blend in blender)
2 whole eggs, slightly beaten
Dash each Salt & Pepper
After filling place pierogis in a pot of boiling water salted water. Cook for a few minutes until done, lift out with a slotted ladle. Serve with a drizzle of chopped sauteed onions in butter.
You can make wrappers ahead of time, use within 4 days. Just make and stack between plastic wrap, refrigerate until ready to use.