Thank you !!!
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 tapioca starch
¼ cup potato starch
½ tsp salt
½ tsp baking powder
1 tsp xanthum gum
½ cup water
Less than 1 cup
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.
Maryann BoyleMember Since 12 Aug 2012
Offline Last Active Jan 25 2013 04:25 PM
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