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
      104,152
    • Total Posts
      919,607
  • Topics

  • Posts

    • Thanks, I'll check that out. I may have to apply for my own Medicare card in order to get any kind of coeliac-testing done beyond the screen (see above post.)  No, nobody has even mentioned it. I'm unsure if my doctor knows that I do not need to use my hands to vomit, or if she knows about the involuntary vomiting.  I have a part time job at McDonald's and make around $150 per week, which is how I afford to smoke. Mostly, I spend my money on (generally gluten-containing) binge food and cigarettes. I did attempt to start saving money, but then my shifts were cut at work - which meant I had more time to study, but no money, which was kind of pointless. It's complicated. Here in Australia, cigarettes are $25 per pack. These aren't fancy cigarettes either, just your run-of-the-mill Marlboro 20s. Thanks for caring. I am trying to stop I've had the vomiting thing all my life, way before I started smoking. And no, I'm not sure. I know he had an endoscopy and the flattened villi, but I'm not sure if he got a blood test - I assume he would have done, don;t know if it was the full panel. Supposedly he has this FODMAP thing, which I'll admit that I know next to nothing about. Interestingly, people who have to follow low-FODMAP or no-FODMAP diets can't eat gluten either, so there's that. 
    • Would a coeliac screen be the same as a test for antibodies, then? I have no idea why it was even included in my list of tests. It could be my brother, or my symptoms, or both - regardless, I can't say I know too much about the testing.  It's possible that my brother has coeliac disease, I really do worry about it sometimes. He was told to follow a strict low-FODMAP diet by his doctor, and eventually my parents stopped caring. Occasionally they will remind him not to eat things like pasta, greasy foods, etc. because of his condition, but by and large they don't care. He basically just eats whatever he wants. I'm not sure if it affects him or not. However, he isn't shorter than other family members - my dad is 183cm, and my brother is 178cm at the age of 14. Our mother is 173cm.  I do think I have bad digestion, yes. I get gassy and very bloated often, as well as constipated phases (and then following that, diarrhea phases.)  I have tried to ask my mum to call the doctor to get the tests done, but I'm hesitant to mention anything to do with gluten as I know they won't believe me, solely because a good friend of mine has celiac disease. I know they'll think I'm doing it for attention, or to be trendy, when in actual fact I'm just tired of being sick and having no explanation for it other than diet. I'm positive it's not dairy, as I was vegan for a couple of months at one stage. When I went back to eating animal products, I had no issues whatsoever. 
    • He had the IgG ELISA done as well as other blood panels, fecal and saliva tests. He is on an elimination diet right now where foods that score above 0.2 are eliminated for 2-6 months depending on the score, then added back slowly after the detox period.  I am aware that there is a lot of controversy over the IgG, and I'm not here to go into that issue, but I can say with certainty that eliminating the additional foods he reacted to has seen a huge reduction in the symptoms that persisted after cutting gluten and dairy. We will be attempting to add rice back in around October, and see how he does but until then I still need a solution for a baking mix.  I tried to wing it a bit with pumpkin bread today and my attempt was okay but not great. The loaf sank a bit and was overly chewy.  So, to my original question....recipes?
    • Ask the doctor's office!  But usually you can eat right after if you feel like it.  But ask them!  Some of them will try to give you crackers, so you may want to bring some gluten-free applesauce or Rice Chex
    • I'm wondering if he doesn't have an oat problem. He was only dx'd several months ago and really shouldn't use oats for a year after dx. Just thinking out loud. I too am wondering how the rice was picked out of all those other flours to be determined to be affecting him.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,189
    • Most Online
      1,763

    Newest Member
    Raany
    Joined