Gluten and Dairy Free Pierogies

Adding the enlarged photo of the finished product to get a better look at it.

MaMa With Flavor  and I make Gluten and Dairy Free Pierogies when I went to visit her and her family.  Neither of us had made them from scratch before, we had only had frozen ones.  We were very impressed with how easy they were to make and how tasty they were.  Even her little Ninja baby (1 year old) ate them up :).  Pictures provided by MaMa With Flavor

Gluten-Free Pierogi Recipe

Adapted from Lauren of Celiac Teen with what we had on hand and using Teff instead of Brown Rice (which is not available here in Germany) and making it dairy free.

Ingredients (makes about 36 to 40)

1 cup Corn Starch

1 cup Sweet Rice Flour

1/2 cup Millet Flour

1/2 cup Teff Flour

1 tablespoon Xanthan Gum

1 teaspoon Salt

1/2 cup Soy Milk

1/2 cup Soy Cooking Cream

3 Egg Whites

Sift together dry ingredients in a large bowl. Mix together wet ingredients and then stir in to the dry ingredients.  We used a kitchen aid with the mixing paddle for this entire process- worked perfectly.  Then switch to the kneading paddle and let the kitchen aid knead the dough (for kneading by hand - Lauren has a great step by step on her Celiac Teen blog where we got the recipe

Cut off 1/4 of the ball and place the rest in your bowl, with a damp paper towel over-top to keep it moist.  Roll out the dough until it is quite thin (a few millimeters tall) (you may or may not need extra flour for this step - ours were fine without using flour to roll it out), cut circles - we used a glass for this.

Using your hands - form little balls with the filling (see what we used below) and place in the center of the pierogi circle.  Fold the circles over and pinch edges together and press with a fork to make them look nice :)

Repeat using the other quarters of dough.

To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for five minutes (they will float to the top when done).

Our added tip - once these have cooled/dried after being boiled - saute them in a pan of dairy free margarine (you can add herbs, onions - what ever you want for flavor) for a few minutes on each side - this adds to the taste/flavor/texture.  Also, we melted some dairy free margarine with herbs and used to drizzle over them.

Our filling

Boiled potatoes

Bacon cooked and crumbles up (Sommer's GREAT idea :-)

Scallions (green part chopped up - white if you want as well) and sauteed in margarine

Bit of soy milk if needed
Pecorino Romano Cheese grated

Fresh Garlic to taste

Salt/Pepper to taste

Mash the above together. You want a rough mash (you need to be able to form little balls with your hands - so  only use the soy milk if needed.

HUGE thank you to MaMa With  Flavor for the wonderful couple days and loads of cooking/food talk and girl chat ;-) and also to Lauren of Celiac Teen for the recipe!