Why You’ll Love this Gluten Free Perogies Recipe
Whether you’re gluten intolerant or simply looking to try something new, you’ll absolutely love this gluten-free perogies recipe.
I can’t tell you how satisfying it’s to bite into these tender, cheesy pockets that remind me of my childhood. They’re not just a substitute; they’re a delightful twist on the classic dish.
The combination of different flours gives the dough a unique texture that holds up beautifully. Plus, you can customize the filling to suit your tastes!
Whether you fill them with cheese, potatoes, or veggies, every bite is a burst of flavor. And the best part? They’re incredibly easy to make, so you can whip up a batch any time you crave comfort food without the gluten!
Ingredients of Gluten Free Perogies
When it comes to making gluten-free perogies, the ingredient list is key to achieving that delightful doughy texture and scrumptious filling. You’ll want to gather a few pantry staples, some of which you might already have on hand.
The beauty of this recipe is that you can mix and match the filling to suit your cravings. So, let’s get to it! Here’s what you’ll need to create these delicious little pockets of joy.
Ingredients for Gluten Free Perogies:
- 1 cup cream-style cottage cheese
- 1 large egg
- 3 tablespoons milk
- 1 tablespoon oil
- 1/2 cup water
- 1/4 cup potato starch
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 1 1/2 cups rice flour
- 1/4 cup soya flour
- 3 teaspoons xanthan gum
- 1 teaspoon salt
Now, let’s talk a bit about these ingredients. You might be wondering about that xanthan gum. It’s a vital player in gluten-free baking, helping to mimic the elasticity that gluten usually provides.
If you’ve never used it before, don’t worry. It just sounds fancy, but it’s easily available at most grocery stores.
And while cottage cheese adds a creamy richness, you can also swap it out for ricotta or even a dairy-free alternative if you’re avoiding dairy.
The flours can be a bit of a hodgepodge, and it’s okay to get creative! Just keep the ratios somewhat similar, and you’ll be just fine.
How to Make Gluten Free Perogies
Making gluten-free perogies is a delightful adventure that starts with a few simple steps. First off, grab that 1 cup of cream-style cottage cheese and toss it into your blender. Don’t worry if it feels a bit weird to blend cheese; trust me, it’s going to work wonders for your dough.
Next, add in 1 large egg, 3 tablespoons of milk, 1 tablespoon of oil, and 1/2 cup of water. Blend it all together until you have a smooth mixture that looks like it could spread on toast (but we’re not doing that). Pour this mixture into a bowl and set it aside for a moment while we tackle the dry ingredients.
Now, in a separate bowl, sift together the dry ingredients: 1/4 cup potato starch, 1/2 cup cornstarch, 1/2 cup tapioca flour, 1 1/2 cups rice flour, 1/4 cup soya flour, 3 teaspoons xanthan gum, and 1 teaspoon salt. This is where the magic happens. Stir them together until they’re well mixed, and then slowly incorporate this dry blend into your wet ingredients.
You’ll want to knead the dough with your hands until it’s smooth and pliable, which might feel a bit sticky at first (don’t worry, it happens to the best of us). Once you’ve got a lovely dough, cover it and let it rest for a little while—this is a good time to ponder the filling you’re going to use.
When you’re ready, roll out your dough on a lightly oiled surface until it’s thin (think about 1/8 inch thick). Grab a 2 1/2 inch round cutter or even a glass if you’re feeling adventurous, and start cutting out circles.
Place a teaspoonful of your desired filling in the center of each circle, and then fold the dough over, sealing the edges tightly. This part can be a bit tricky; if you have a little extra dough sticking out, don’t sweat it. Just press it down.
Now, bring a pot of salted water to a boil and carefully drop those beautiful perogies in. Once they float to the top, give them another five minutes to verify they’re cooked through. Finally, toss them in melted butter and serve with all the toppings your heart desires—onions, bacon bits, maybe a little sour cream.
You’re going to love these perogies, even if you end up with a floury kitchen. Who doesn’t love a little mess while making magic?
Gluten Free Perogies Substitutions & Variations
While crafting gluten-free perogies, I love exploring different substitutions and variations that can elevate the dish.
For the dough, you can swap in almond flour or chickpea flour for a nutty twist. If you’re dairy-free, try using silken tofu or a dairy-free cream cheese in place of cottage cheese.
For the filling, I’ve experimented with sautéed mushrooms, spinach, or even sweet potato for a unique flavor. You can also add herbs like dill or chives for an extra layer of taste.
Instead of boiling, I sometimes pan-fry my perogies for a crispy texture. These substitutions not only cater to dietary preferences but also bring new dimensions to this classic dish.
Don’t hesitate to get creative!
What to Serve with Gluten Free Perogies
What’s the best way to elevate your gluten-free perogies? I love serving them with a delightful combination of toppings that really brings out their flavors.
First, I always melt some butter and toss the perogies in it—this adds a rich, savory touch. Then, I sprinkle crispy bacon bits on top for that perfect crunch and smoky flavor.
Don’t forget the sautéed onions; they add a sweet and caramelized note that’s irresistible! Finally, a generous dollop of sour cream not only enhances the creaminess but also balances the richness.
If you’re feeling adventurous, a sprinkle of fresh herbs like chives or parsley can brighten the dish. Trust me, these toppings will make your gluten-free perogies unforgettable!
Additional Tips & Notes
Serving gluten-free perogies with the right toppings can elevate the dish, but there are also a few tips to keep in mind when preparing them.
First, make certain your workspace is well-floured with gluten-free flour to prevent sticking. If the dough feels too sticky, add a bit more rice flour.
When filling the perogies, don’t overfill them; a teaspoon of filling is usually perfect. Confirm the edges are sealed tightly to avoid any leaks while boiling.
For added flavor, consider sautéing the perogies in butter after boiling.
Finally, always taste your filling before sealing the perogies to make sure it’s seasoned just right.
These little tricks can make a big difference in your final dish!