Cooking and Serving: 50 minutes | 24 pierogies
Ingredients
½ cup (112 g) sour cream, at room temperature | ⅔ cup (170 g) milk, at room temperature | 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
Description
Prep Time: 40 minutes | Cook Time: 10 minutes | Total Time: 50 minutes | Servings: 24 pierogies
Ingredients
½ cup (112 g) sour cream, at room temperature
⅔ cup (170 g) milk, at room temperature
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
⅛ teaspoon kosher salt
2 ½ cups (350 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
1 pound potatoes
1 small onion, peeled and diced
2 tablespoons (28 g) clarified butter or ghee, can substitute olive oil
½ cup (112 g) sour cream, at room temperature
½ cup (2 ounces) shredded semi-hard cheese, (I used a blend of Monterey
Kosher salt and freshly ground black pepper, to taste
1 egg (any size), beaten
2 tablespoons (28 g) ghee or clarified butter, can substitute olive oil
Instructions
MAKE THE DOUGH
In a large bowl, place the sour cream, milk, beaten egg and salt, and whisk.
to combine well. Add the flour and xanthan gum in three parts, mixing well to.
combine after each addition.
The dough will come together and be relatively smooth but still a bit sticky.
Turn it out onto a lightly floured surface, and, with floured hands, knead.
the dough until it becomes easier to handle (it will not be completely.
Cover the dough loosely with plastic wrap and set it aside to rest.
MAKE THE FILLING
Bring a large pot of salted water to a rolling boil, add the potatoes and.
reduce the boil to a simmer. Boil the potatoes, covered, until they are just.
fork tender (about 15 minutes).
Drain the water from the pot of potatoes and cover the pot with a tea towel.
Allow the potatoes to steam beneath the towel until the are softened (about.
While the potatoes are cooking, place the diced onion and clarified butter in.
a small skillet and cook, stirring frequently, until the onions are.
translucent (about 6 minutes).
Once the potatoes are softened, peel the skin off (it should come off easily).
and mash the potatoes in the pot. Add the cooked onions, then the sour cream,.
shredded cheese and the salt and pepper to taste. Set the filling aside.
ROLL OUT THE DOUGH
On a lightly floured surface, roll out the dough into a round about 1/4 inch.
thick, and moving the dough frequently and dusting lightly with flour to.
prevent sticking as you roll.
Cut out rounds 4 inches in diameter from the dough. Gather and reroll scraps.
Roll each round into an oval that is closer to 1/8 inch thick (the thickness.
ASSEMBLE THE PIEROGIES
Paint the edges of each oval with the beaten egg, then place about 1.
tablespoon of filling in the center of each.
Fold the dough over on itself, matching the edges, and pinch the edges.
together to form a tight seal.
ASSEMBLE THE PIEROGIES
Paint the edges of each oval with the beaten egg, then place about 1.
tablespoon of filling in the center of each.
Fold the dough over on itself, matching the edges, and pinch the edges.
together to form a tight seal.
Notes
* In a large pot of salted, boiling water, place the pierogies, about 6 at a
time, until they float to the surface of the water (about 3 minutes).
* Place the boiled pierogies on a paper towel to drain, then blot them dry.
* Sauté the towel-dried pierogies in ghee in a large skillet until browned,
about 2 minutes per side. Serve immediately.
Follow the directions through the step that instructs you to boil the pierogies.
Freeze the boiled pierogies in freezer-safe wrap. Defrost the pierogies
overnight in the refrigerator until ready to serve. Finish with the sauté
immediately before serving.
Trans Fat: 0.002g | Cholesterol: 29mg | Sodium: 51mg | Potassium: 116mg | Fiber:
1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an
This recipe for gluten free pierogi dough is made with sour cream and filled
with mashed potatoes. Totally authentic!
recipe for gluten free pierogi dough is made with sour cream and filled with
mashed potatoes. Totally authentic!