I decided today to try my hand at some home made gluten free perogies. I used to make perogies all the time, but not since going gluten free. Often, the gluten free dough comes out like cake batter, or too crumbly to roll and manipulate.
So today I found two recipes online and decided to try them.
One used All Purpose Gluten free flour. Here is the pic of the ingredients in that dough:
I also used a recipe where I had to create my own gluten free flour from a combination of flours.
I mixed up the two doughs, and also made some potato cheese filling with potatos, colby cheese, sour cream, salt, and pepper.
The dough mixture using all purpose flour came out a little more "brown" looking.
The dough made with the flour mixtures rolled out really nice. I had no trouble with the dough cracking, or breaking apart while I was using it.
In fact, the flour mixture came together just like regular perogies. It was so nice to work with. I would cut out the dough with a cup, then roll the cut out dough a little flatter before filling, folding, and pinching. It worked great.
However, when I started to work with the dough made from the all purpose gluten free flour, I didn't have the same luck. The dough kept cracking on me. I finally stopped rolling out the dough cutouts thinking that would help. It didn't really help at all.
I made four perogies with this dough. Each one, the dough was ending up thicker than the last one. Finally I decided to try to work the dough a little more. See if more kneeding would help the dough "soften" and not crumble. Not so much.
I decided it was not worth the aggrivation to keep working with this dough, so I only made 4 perogies with this dough.
I boiled all the perogies. I must have pinched them right, because not a single one broke open. I laid the perogies out to dry off after boiling.
I took two perogies - one of each dough - and fried them up to see how they tasted.
When I cut into them, I could see the difference in the dough thickness. Personally, I like the thinner dough.
So that was my adventure this afternoon. Here is the recipe for the perogie dough that I preferred.
Gluten Free Pierogi Recipe
1 cup tapioca starch
1 cup sweet rice flour
½ cup millet flour
½ cup brown rice flour
1 Tbsp xanthan gum
1 tsp salt
½ cup milk
½ cup whipping cream
3 egg whites
Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.
Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off ¼ of the ball and place the rest in your bowl, with a damp paper towel over top to keep it moist.
Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once dough is quite thin, cut into circles (a glass works well for this) If the cut circles need a touch of individual rolling, do so (I did roll out each circle again, and that worked really well for me)
Place a small amount of filling (1 tsp) in the center and pinch the top together, then go up the side from bottom to the top and repeat the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat.
Use the rest of the dough, ¼ at a time, until all of your pierogies are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled.
To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for 5 minutes.