Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

gluten-free Pyrogys (Perogies)
0

8 posts in this topic

I recently saw someone posting about finding a gluten-free perogy recipe so I thought I'd post my aunt's recipe here. I haven't tried it yet but it has been Ukranian approved! Below is her dough recipe. You can fill with cheddar and potato or saurkraut or whatever you fancy.

Pyrogys Dough (Gluten Free)

( I batch dough makes 30 depending on thickness and size)\

(2nd number is for double recipe or 60 )( full soup bowl of potatos)

¾ cup brown rice flour (I use Bob’s Red Mill as quite fine grind)

1 ½ cup

¼ cup sweet rice flour (made from glutinous rice so stickier)

½ cup

½ cup tapioca starch

1 cup

¼ cup potato starch

½ cup

½ tsp salt

1 tsp

½ tsp baking powder

1 tsp

1 tsp xanthum gum

2 tsp

½ cup water

Less than 1 cup

1 egg

2 eggs

2 tsp oil

4 tsp oil

Mix wet ingredients together, then add dry. Knead for 2 minutes activating the xanthum gum.

Let sit for 15 to 30 minutes, then knead again for a bit until nice and elastic. No gluten is formed so dough will not be tough when cooked.

Break into 2 or 3 lumps to roll out, covering rest as it will begin to dry.

Roll out with mixture of rice flour and cornstarch, being careful to move around and flour as it may stick easily to counter. Also lightly flour rolling pin.

Edges may begin to crack but are easy to patch.

(Extra flour on dough will require that you wet edges with water to get them to stick. Keep a cup of water nearby, dipping finger in to run across edge of dough.)

Cut into squares, having filling ready to go and pans covered with tea towels to lay finished pyrogys on as well to cover when made. Remix extra dough as it does not get tough, but cover to keep soft.

When filling with potato, do not over fill as this dough will not stretch. It may develop light cracks so we try to push it back together.

Boil soon after making as they will dry out. They take 4 to 5 minutes to be cooked as the rice flour takes more time to get soft. These pyrogys do not seem to explode when cooked.

Taste good served with butter fried onions.

1

Share this post


Link to post
Share on other sites


Ads by Google:

I love perogies and have only had gluten-free ones a few times. My favourite filling is potatoes and lots of Cheddar, boiled and fried with caramelized onions.

Thanks for posting this! This looks like a great version. :)

0

Share this post


Link to post
Share on other sites

I recently saw someone posting about finding a gluten-free perogy recipe so I thought I'd post my aunt's recipe here. I haven't tried it yet but it has been Ukranian approved! Below is her dough recipe. You can fill with cheddar and potato or saurkraut or whatever you fancy.

Pyrogys Dough (Gluten Free)

( I batch dough makes 30 depending on thickness and size)\

(2nd number is for double recipe or 60 )( full soup bowl of potatos)

¾ cup brown rice flour (I use Bob’s Red Mill as quite fine grind)

1 ½ cup

¼ cup sweet rice flour (made from glutinous rice so stickier)

½ cup

½ cup tapioca starch

1 cup

¼ cup potato starch

½ cup

½ tsp salt

1 tsp

½ tsp baking powder

1 tsp

1 tsp xanthum gum

2 tsp

½ cup water

Less than 1 cup

1 egg

2 eggs

2 tsp oil

4 tsp oil

Mix wet ingredients together, then add dry. Knead for 2 minutes activating the xanthum gum.

Let sit for 15 to 30 minutes, then knead again for a bit until nice and elastic. No gluten is formed so dough will not be tough when cooked.

Break into 2 or 3 lumps to roll out, covering rest as it will begin to dry.

Roll out with mixture of rice flour and cornstarch, being careful to move around and flour as it may stick easily to counter. Also lightly flour rolling pin.

Edges may begin to crack but are easy to patch.

(Extra flour on dough will require that you wet edges with water to get them to stick. Keep a cup of water nearby, dipping finger in to run across edge of dough.)

Cut into squares, having filling ready to go and pans covered with tea towels to lay finished pyrogys on as well to cover when made. Remix extra dough as it does not get tough, but cover to keep soft.

When filling with potato, do not over fill as this dough will not stretch. It may develop light cracks so we try to push it back together.

Boil soon after making as they will dry out. They take 4 to 5 minutes to be cooked as the rice flour takes more time to get soft. These pyrogys do not seem to explode when cooked.

Taste good served with butter fried onions.

Thank you !!!
0

Share this post


Link to post
Share on other sites

Awesome recipe but if I have an AP gluten-free Flour blend, would I just use that and the ingredients from the eggs down? Or do you suggest adding the gum?

I am new to Celiac and cooking in general so I have no idea. the last time I tried to make perogies they were like rice crackers - crip, hard and shattery when you bit into them.

Thanks

0

Share this post


Link to post
Share on other sites




I missed perogies so much I made what I called a perogie casserole... mashed potatoes w/ lots of flavor and cheese and pasta mixed in... more cheese on top and bake. It was to die for... and something I only allow myself on RARE occasions cause I'll eat the whole thing at one sitting!!

0

Share this post


Link to post
Share on other sites

Awesome recipe but if I have an AP gluten-free Flour blend, would I just use that and the ingredients from the eggs down? Or do you suggest adding the gum?

I am new to Celiac and cooking in general so I have no idea. the last time I tried to make perogies they were like rice crackers - crip, hard and shattery when you bit into them.

Thanks

Ummmm, so tell us what you did and we'll tell you how to turn it into an EGG ROLL?!?!! :rolleyes:

0

Share this post


Link to post
Share on other sites

Ummmm, so tell us what you did and we'll tell you how to turn it into an EGG ROLL?!?!! :rolleyes:

 

LOL it was too crispy for that even.  It was more like a dried out taco.  One bite and it disintegartes into shards.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,116
    • Total Posts
      919,451
  • Topics

  • Posts

    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
    • Despite it being a nightmare, I did wait for my kids to get biopsies. At one point I had one severely ill child gluten-free and two more waiting having to eat it. It was worth the wait though and I think long term a biopsy may be worthwhile, especially for school. I have already had issues with schools and camps so having a firm diagnosis has been helpful. 
    • Knowing that the reaction to gluten in celiacs is an uncalled for immune system reaction, I was thinking of how a cure would be possible. Maybe a medicine that somehow turns off the immune system. The only thing that i've heard do that... HIV.  obviously that's way worse than celiac. Just some food for thought.
    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,155
    • Most Online
      1,763

    Newest Member
    AndiR
    Joined