GF/DF Perogies

First of all, I’m not going to take full credit for this recipe. This was someone else’s GF recipe that I used, loved, tweaked and rewrote to also be Dairy Free. To see her original recipe and add in the dairy (why not if you can have it!) you can visit her here.

Side dishes can be boring. You can serve potato’s, gluten-free pasta, or whole grain brown rice only so many times. It’s not that anyone complains, but sometimes you want to do something different, something that makes your family perk up at the table and look at you like you’re a superhero… around here, that secret weapon is a perogy. These perogies may not be made with wheat or dairy, but I guarantee you that you won’t feel like you’re missing anything! They’re soft, pillowy and delicious when boiled and crispy and golden when pan-fried. They also don’t take long to make and if you want to do a double batch, they freeze amazingly well.

IMG_0674Ingredients
  • 1/2 cup YOSO Coconut Cream (So Nice brand has one as well)
  • 1 large egg
  • 1/4 cup Almond milk, plain
  • 1 tablespoon olive oil
  • 1/4 cup brown rice flour
  • 1/4 cup corn flour
  • 2 tablespoons white rice flour
  • 2 tablespoons potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • Filling of your choice
  • corn flour for sprinkling on counter

IMG_0653Whisk the coconut cream, egg, almond milk and oil together. Set it aside.
Put the remaining ingredients in the bowl of the stand mixer fitted with the paddle attachment (except for the filling of course). Blend the dry ingredients together and slowly add in your liquids. The dough will seem very wet and sticky, but after sitting at room temp. for a minute or two it’ll appear dryer. Dust your counter with corn flour and roll the dough into a 2″ log.
Cut off about 1/2″ at a time and roll out the dough to be about 1/4″ thick. Spoon in some of your filling*, moisten the edges around with water and fold the dough over, gently pressing the air out.
IMG_0657The first few are going to be trial and error. You want your dough to be thick enough it won’t tear, and you want enough filling to be full without spilling out the sides. These perogies get delegated to “snack status” in my kitchen :).
Lay them on a pan and freeze, then bag them. If you want them right away, bring some salted water to a boil and drop a few in at a time. They are done when they float to the top, it really only takes about 2 or 3 minutes! We serve them with Earth Balance, salt and pepper and a little dollop of lactose free Sour Cream.

IMG_0660The Filling

I keep disposable piping bags in the house for decorating cakes, but also for piping out the fillings in my devilled eggs or perogies. They’re really inexpensive and can be so handy!
When I make my filling, I use 3 potatoes and some sliced green onion and almond milk. Salt and Pepper to taste. I’ve also found that sweet potatoes make an amazing perogy! Use 1 large sweet potato, mashed with almond milk and sliced green onion for a really special side dish. They complement that subtle coconut flavor really well.IMG_0659

 

 

 

 

 

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