Jump to content
  • 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

Gluten Free Potato Pierogi With Sour Cream And Roasted Onion


Simona19

Recommended Posts

Simona19 Collaborator

Gluten free Potato Pierogi with sour cream and roasted onion.

Ingredients:


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



Celiac.com Sponsor (A8-M):



Simona19 Collaborator

If you will have any leftovers left, put pirogis into plastic Ziploc bags and freeze them. Later just boil some water, put the frozen pirogis in it, and cook it for 5 minutes. Add topping and enjoy.

You will have a very easy dinner.

Another way to save some for next day is to add sour cream, roasted onion and salt in the bowl with pirogis and mix everything up. The next day you can warm it up into microwave.

beebs Enthusiast

oh my goodness! THANKYOU Simona! That looks fab!!

lucia Enthusiast

I thought I could never have pierogis again! Thank-you so much.

Can they take other fillings besides mashed potato?

researchmomma Contributor

These look amazing!

Simona19 Collaborator

I thought I could never have pierogis again! Thank-you so much.

Can they take other fillings besides mashed potato?

You can make them with any flavor of jelly. Roast 2 stick of unsalted butter (golden brown) for this amount of pirogis, put them into a bowl, sprinkle them with 1/4 teaspoon of salt and about 3-4 Tbsp. of sugar and enjoy.

Or you can make them with ricotta cheese mixed with egg and parsley, like ravioli, but I never did that.

You can use anything to stuff pirogis (meat, mushrooms, fruit), but it must have consistence of potatoes. Otherwise you wouldn't be able to fold them together.

One last tip: Don't use too much starch on the top side of the dough because when you would try to make pirogis the dough wouldn't stick together.

Bubba's Mom Enthusiast

Pierogies!!! :D Thank you for posting the recipe, along with pics. I thought I'd never be able to have them again. :(


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



Celiac.com Sponsor (A8-M):



Adalaide Mentor

Spicy foods and I don't get along since my gallbladder went kaput on me, but my favorite thing to add to perogies was always a little jalapeno and/or cheddar cheese. It's been well over a decade since I last made any but I will definitely put this recipe on my growing stack of things to try out.

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,746
    • Most Online (within 30 mins)
      7,748

    Hughesy
    Newest Member
    Hughesy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Russ H
      The EMA test is an old and less sensitive test for anti-tTG2 antibodies. It relies on a technician using a microscope to check for fluorescence of a labelled substrate (typically monkey oesophagus or human umbilicus), giving a simple positive/negative result. It is similar to running a standard anti-tTG2 test but with a high cut-off, making it more specific but less sensitive. Transient rises in tTG2 can be caused by e.g. viral infections and inflammation. Very high levels of anti-tTG2 (>x10 standard range) are almost certainly coeliac disease but moderately raised levels can have several causes apart from coeliac disease. Other food allergies can cause villi blunting but that is much rarer than coeliac disease or other non-coeliac causes. Not All That Flattens Villi Is Celiac Disease: A Review of Enteropathies
    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.