Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Perogies


kitten37

Recommended Posts

kitten37 Newbie

Hey guys. I am desperate to find a proper balance of flours that most closely resembles proper perogies. If you are Ukrainian, polish whatever and have found a way to remaster the perfect home-made perogy dough please help. I think it is the thing I miss the most and I can't seem to get the consistency right.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mftnchn Explorer

I'm interested in the answer to this too. We have made Chinese style dumplings with freshly ground buckwheat flour. Tasty but still don't hold together as well for boiling.

lonewolf Collaborator

Here is my recipe for Pelmeni dough. It's not "perfect", but we all like it. My youngest son is adopted from Russia and this is his favorite food. He isn't even gluten-free and he inhales these. (You could try it with white rice flour - we like brown rice flour for everything, but not everyone else does.)

1-1/4 C Brown Rice Flour

1/2 C Potato Starch

1/4 C Tapioca Flour

generous 2-1/2 tsp Xanthan Gum

1 Tbs. oil

1/2 tsp. salt

1/2+ C Water

Sift dry ingredients 3 times. Add oil and water. You might need to add a little more water, but do it slowly. Stir until dough forms a ball. Make sure it is not dry! It should be smooth and almost creamy. Refrigerate for 30 minutes. Roll out on board dusted with white rice flour.

Juliebove Rising Star

Thanks!

missy'smom Collaborator

My husband just brought some of these home this week. Haven't trid them yet.

Open Original Shared Link

kitten37 Newbie

Thanks so much!

jkmunchkin Rising Star
My husband just brought some of these home this week. Haven't trid them yet.

Open Original Shared Link

Those are awesome! They also have great ravioli, stuffed shells and gnocchi. In fact I just had a mix of the cheese ravioli and the spinach ravioli for dinner last night.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,505
    • Most Online (within 30 mins)
      7,748

    Debbie8888
    Newest Member
    Debbie8888
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Hi, @Rebeccaj, Those Villa that get damaged by eating gluten are the same billion that absorb nutrients from our food.  Damaged villa can't absorb nutrients, vitamins and minerals well.  If we don't get sufficient nutrients, our body can't function properly.  We can get brain fog, pins and needles or neuropathy, feeling off balance, and even worsening digestive symptoms. Talk to your doctor or dietician about taking vitamin and mineral supplements while healing.  The gluten free diet can be low in nutrients, especially if you eat gluten free facsimile processed foods.  Gluten containing breads have vitamins added to them to replace those lost in processing.  Gluten free facsimile foods usually are not enriched nor fortified with vitamins.   Taking a B Complex, Benfotiamine, Vitamin D, and magnesium help the digestive tract heal, lowers histamine, and regulates the immune system.  
    • Rebeccaj
      What are some symptoms people have experienced when someone has cooked toast? Also, pasta? I've been diagnosed with celiac disease 5 years ago but sometimes symptoms then other times no symptoms its weird.?  so neurological   is brain fog, off balance, pins and needles, inflammation, also if eat it's like high inflammation then the villas affected!  Has anyone experienced this because I'm really starting to get confused but have diagnosis from blood test also endoscopy but it's just an ache. 
    • Scott Adams
      It looks like their most recent clinical trial just finished up on 5-22-2025.
    • Fabrizio
      Dear Scott,  please check the link https://clinicaltrials.gov/study/NCT05574010?intr=KAN-101&rank=1 What do you think about it?
    • Scott Adams
      KAN‑101 is still very much in development and being actively studied. It has not been dropped—rather, it is advancing through Phases 1 and 2, moving toward what could become the first disease‑modifying treatment for celiac disease. https://anokion.com/press_releases/anokion-announces-positive-symptom-data-from-its-phase-2-trial-evaluating-kan-101-for-the-treatment-of-celiac-disease/ 
×
×
  • Create New...