Over the holiday season one of my Facebook friends asked me for a gluten free pierogies recipe, which is a polish recipe. I had created a recipe quite some time ago for someone else, but never had a chance to try it myself. She made the the gluten free pierogies for her family and I heard back from her stating.
Pierogies are similar to Italian ravioli, but with a different filling. The typical filling is potato, onion and cheddar cheese. You can fill pierogies with any filling that you wish. Some even use fruit. In this pierogi recipe I use potato, onion and cheddar cheese (any cheese will do). You may use the dough recipe to make homemade gluten-free ravioli or potstickers, as well. Enjoy!
UPDATE Nov. 23, 2011: I am now using egg in this recipe, have lessened the amount of tapioca starch and increased the white rice flour. The recipe below reflects these changes. They good both ways, just a little less starchier than before.
Gluten free pierogies, perhaps a bit thicker than you're used to, but just as delicious!
- 2 cups tapioca flour
- 1/2 cup corn starch
- 3/4 cup white rice flour
- 3/4 cup potato starch
- 2-1/2 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- extra cornstarch and rice flour (explained below)
- approximately 1-1/4 cup water (you can substitute some of the water with a little gluten-free sour cream or Greek yogurt)
- 1/8 cup extra virgin olive oil
- 2 large eggs, beaten (optional for egg-free)
- 5 medium potatoes
- 1/2 large yellow onion, chopped
- butter or (enough to saute onions) (I use extra virgin olive oil when I use left over mashed potatoes)
- 1/2 cup cheese of your choice, shredded
- Peel, cut up into bite size pieces, and boil potatoes until tender.
- Saute onion in butter until translucent.
- In a food processor or with a mixer, mash potatoes and onions together.
- Stir in cheese.
- Whisk together all dry dough ingredients thoroughly.
- Add oil, egg and water; and mix thoroughly to form a stretchy type of dough, the consistency of raw biscuit dough.
- Add a little cornstarch, enough to allow you to handle without sticking to your hands. If the dough is too dry you can always add a little water; or if too wet add more cornstarch and tapioca flour.
- Sprinkle a smooth surface generously with tapioca flour. Flour your hands and rolling pin, too. Turn the dough adding additional flour to surface, as needed. Roll out thin, but not as thin as possible, as this will cause the dough to stick to the surface and tear while filling.
- Roll enough dough out so that you will be able to cut out 3 1/2 - 4” circles.
- To each circle add about 1 heaping teaspoon of filling and close to form a half circle.
- Pinch each pierogi closed.
- Boil water in a large pot. Cook until the pierogies float to the top.
- If you desire, you may sauté them in butter after boiling them. If serving plain, fry them until golden brown. If serving with sauce, just sauté them long enough to remove the sticky texture after boiling. I like mine with a cream sauce.
It is best to roll out half of the dough and store the other half in a ziplock bag while making the first batch. Otherwise the dough tends to stick to the surface and dry out. When the dough dries out it makes it more difficult to pinch the dough closed. If this does occur, with a pastry brush, add a little water where the two doughs meet and seal normally.
If you use left over mashed potatoes, you will need about 1 1/4 to 1 1/2 cups, depending upon if you use all the scraps of the dough or toss them.
If you are short on one of the starches you can substitute with others. This recipe is very forgiving. I've run out of corn starch and used more tapioca starch and the dough still worked out very well.