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gluten-free Pyrogys (Perogies)
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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.

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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. :)

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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 !!!
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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

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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!!

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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:

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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.

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