Perogies

[kitten37]

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.

[mftnchn]

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]

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]

Thanks!

[missy'smom]

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

Open Original Shared Link

[kitten37]

Thanks so much!

[jkmunchkin]

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.