Ingredients for dough: *makes 12 perogies
-3 cups of \”1 to 1\” (brand) gluten-free flour (or any all purpose gf flour as long as it has xanthan gum in it)
-1/2 tsp xanthan gum (for extra bounce)
-1 tsp salt
-1 cup of cold water
-2 free-range eggs
-extra flour for rolling out dough
Whisk salt, flour and xanthan gum together in a large mixing bowl. In a smaller side bowl, whisk eggs and water together. Add the wet mixture slowly into the dry, mixing with your clean hands until fully combined. Dust a clean flat surface with gf flour and start to knead the dough. Knead for about 10 minutes. Shape the dough into a ball and let it rest for another 10 minutes. Keep aside.
Filling #1 ingredients: Potato filling*
-1 medium rustic potato (peeled and cut into chunks)
-1/4 cup of Imperial cheese (or any extra sharp old cheddar you prefer)
Boil the potato until tender, drain water and add cheese. Mash together and set aside to cool.
Filling #2 ingredients: Ricotta and spinach*
-1 250ml container of ricotta -1 cup spinach -1 clove of garlic -pinch of salt
Blend ingredients together in food processor, set aside for later use.
Making the perogies:
Spread a lite dusting of gf flour on a clean, flat surface. Take half your dough and roll out with a rolling pin until about 1/8th of an inch thick. Then take a large circular cookie cutter, or in my case a small metal sauce bowl, and cut out about 6 circles. Place the left over dough back into the mixing bowl.
Now, take the fillings and spoon about 1 tbsp into each circle. Have a glass of cold water ready for sealing the perogies. Dab your finger with water and apply to half of the perogies edge, fold it over the filling and press closed with your fingers. Then take the back of a fork and press around the pitched edge to ensure the perogies are sealed fully.
Repeat this process until all perogies are made. If the re-used dough becomes to dry simply add 1 tbsp of cold water and knead until consistency of original batter.
Bring a large pot of lightly salted water to a boil. Carefully place about 6 perogies in at a time. Cook for 6 minutes. Take the perogies out with a slotted spoon.
Serve hot with sour cream, sliced green onion and sauerkraut. Yum!
I love this recipe because you can make lots of perogies simply by doubling the recipe and freezing the uncooked ones for later. Hope you enjoy these tasty European dumplings, and be aware and eat with care 🙂