Gluten Free Pierogi Recipe

Ingredients:

Steps:

• Mix both flours (1⅔ cups of buckwheat ⅔ cup potato flour) and salt together. Sift onto your worktop, I like to line it with a silicone mat first.
• Form a well and gradually start pouring in the boiling water, letting the flour absorb the liquid as you go. You have to observe how your flour behaves, there’s no need to add a full cup of water if the dough already forms nicely. 
• Add 1 tablespoon of oil and knead the dough until it becomes elastic and soft. 
• Divide the dough into a few parts. Roll out the dough thinly (roughly 0.08 inch / 2 mm), sprinkling with more buckwheat flour if it sticks too much. 
• Using a rim of a glass (or a round cookie cutter) cut out the circles (approx. 3.2inch / 8cm in diameter). Place a spoonful of your chosen filling in the centre of each disc. Press the edges together, forming a dumpling. 
• In a large cooking pot, bring water to a boil. Drop in a few pierogi at the time. Once they float, cook for another minute and then remove with a slotted spoon.
• From there, you can serve them straight away with some melted butter or another topping of your choice. Alternatively, melt some butter on the frying pan and fry them on both sides until lightly golden.

Nutrition Facts:

Ingredients:

Steps:

• Work the flour, salt, xanthan gum, water, and one tablespoon of oil into a smooth dough.
• Sizzle chopped onions in oil, then add shredded cabbage, mushrooms, and potatoes. Cook for 15 minutes.
• Thinly roll out the dough and cut out the dumplings shapes. Then, portion the filling over the pastry rounds, fold, and seal.
• Simmer the pierogies in boiling water until they rise to surface and then cook for a further 3 minutes.
• For extra flavour, sizzle onions with one tablespoon of oil and then sear the pierogies on each side until browned.

Nutrition Facts: