You learn the most interesting stuff at Gluten Free Expos. I was honored to do some food demos at an expo in Columbus, Ohio recently, and met several people who asked me if I had a good pierogi recipe. That’s what I adore about meeting up with people at expos – especially the regional flare that comes with it. So, you can thank the folks in Ohio for the inspiration for this recipe. And of course, these are not only super-easy to make, but they also have a DAIRY FREE option too! As I post this recipe, I’m also posting my “recap” of the Columbus expo you can read here. I try to make it a point to keep up with the direction of our gluten free population, and in turn, create the stuff we all miss the most!
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
For the Filling (see notes for dairy free option):
1 Cup Mashed Potatoes
1 Tablespoon Butter
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/2 Cup Cheddar Cheese, Shredded
For the Dough:
1 Cup Tapioca Flour
1/2 Cup Almond Flour
1/4 teaspoon Salt
To Make the Filling:
Combine all of the filling ingredients until well mixed.
Divide into 12 balls and set aside.
To make the dough:
Cut 13 pieces of parchment paper into strips that are 5" x 5".
Combine all of the dough ingredients and mix until a ball forms, kneading the dough as necessary. The dough will be a little sticky, but not too sticky. If the dough is too sticky, knead in 1 Tablespoon of Tapioca at a time until you achieve smooth, but not sticky. If too dry, knead in 1 Tablespoon water at a time until you achieve smooth, but not sticky.
Divide the dough in half, then divide each half into 6 balls.
Choose your method of rolling the dough - use a rolling pin or a Tortilla Press for faster results. (See the photo below the recipe on the webpage for visual instructions)
Shape a piece of the dough into a ball place in the middle of one piece of parchment.
Place another piece of parchment on top and roll (front to back and side to side) to create a flat, round piece of dough that's about 3" in diameter (it doesn't need to be perfect, just large enough to pinch the edges around the filling). The tortilla press method will produce an easy, pretty perfect round noodle in a fraction of the time.
Slowly peel back the top layer of parchment and set the scrap of paper aside.
Place about 2-3 teaspoons or so of potato in the center of the dough (well away from the edges).
Pull the ends up together and gently pinch to create the top of the pierogie. Now gently pinch the sides shut, making sure the filling stays inside the noodle or it will be difficult to seal.
DON'T PEEL the paper off! Place the pierogie with its paper wrapper in a freezer bag and freeze for at least 30 minutes, but longer is better.. Repeat until all the dough is used up.
Boil a pot of water (a small pot is fine, just make sure it is large enough to accommodate however many pierogi you'll be serving).
Peel the paper off of each pierogi and place in the boiling water one at a time, gently stirring to make sure they don't stick to the bottom of the pot.
Boil gently for about 15 minutes.
Drain the water.
In a frying pan, melt some butter or oil, then fry each pierogi for a few minutes, flipping to cook the other side.
Serve with sour cream, Greek yogurt or your favorite dairy free sour cream alternative.
For DAIRY FREE:
Use 1 Tablespoon Olive Oil in place of the butter, and 2 Tablespoons Nutritional Yeast plus 1/4 teaspoon more salt in place of the cheese.
You can make the pierogi in whatever size you desire.