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
      104,090
    • Total Posts
      920,307
  • Topics

  • Posts

    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
    • Along those lines, many Americans are now pursuing gluten-free eating. Gluten ... Diagnosis of celiac disease typically requires a history and physical ... View the full article
    • No!  Once you fill the tub, if you sit in it for 3 minutes or you stay for 10... It doesn't change the amount or cost of the water.  That's only relevant if you have 3 kids to cycle thru that same water.  Is your hub bathing in the same water after you? Lol  And even if you add some more hot and stay longer....well...it's much cheaper than perscription meds, vodka or a substance that is legal in a few states.     Of course this only pertains to those of use with running water.... If you make your hub haul water from the creek or well and heat it over a fire....
    • Whether it is bona fide dermatitis herpetiformis, or severe eczema or hives or what have you, we all want to know how to stop the incessant itching.  Through all my research, the solution comes down to one thing: a good long soak in the tub-- with baking soda or Epsom salts or some kind of herbal tea, followed by a rub down in thick expensive lotion.  I don't know about you, but I was brought up to "get in, get done get out."  A long soak in the bath was a frivolous luxury, and a waste of time and hot water.  So now I'm having this awful breakout from forgetting to read a label and got wheated.  And every night I've been soaking in a baking soda bath to relieve the itching and aid my recovery.  And it's been hard! (But it's been very helpful too)  It has been hard to reconcile this "frivolous luxury and waste of time" as medically necessary!  Fortunately I've had no judging, and only support from my husband, who has had a similar upbringing.  Does anyone else struggle with this?
    • His son, Eli, had been misdiagnosed with celiac disease, so the family tried some gluten-free foods. After adding quinoa (KEEN-wah) to their diet, ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • HappyMom623

      I have Tangled problem! I want all the things Rapunzel Related....including Flynn Rider 😂 but seriously. I have like 8 shirts I want.
      · 0 replies
    • AprilBeth2013

      RT @MarkDever: “But the work is God’s and we do not fear the final results. ‘The heathen shall be given to His Son for His inheritance,’ .…
      · 0 replies
    • silk

      I have celiac disease and have been gluten-free for almost 10 years.  I am extremely sensitive to gluten, noting that I react within 15 minutes of contact and in fact the doctor suspects that there may also be an actual wheat allergy at play but have never bothered to be tested since I avoid it like the plague!  I am curious to know if anyone else reacts to flax or inulin?  My symptoms with those two are almost identical to gluten so I have to really watch for that in gluten-free breads and baking and recently discovered after the fact that flax was in the juice I was drinking. I know that people with gluten issues can have other problems as well and in fact I also avoid milk products.  Even after 10 years, and although it has become a way of life, it's still frustrating to have to read every ingredient on every label.😞
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,115
    • Most Online
      1,763

    Newest Member
    3boymommy
    Joined