Try this gluten-free pierogi dough with your favorite GF flour and any filling.
1/2 cup plain yogurt or sour cream (120 g)
2/3 cup milk (160 ml)
1 teaspoon salt
2 1/2 cups gluten-free flour (300 – 350 g, depending on your flour)
your favorite pierogi filling
- Whisk together the yogurt, milk, egg, and salt in a large bowl.
- Add the GF flour, and mix until well combined in one mass. Cover the dough and set aside while you prepare your filling.
- Divide the dough into 4 pieces. Sprinkle some of your GF flour on the work surface and roll out the dough one piece at a time. Roll to a thickness of 1/8 – 1/4 inch. Cut into 3-inch circles. Add a small amount of the filling to each circle. Fold the circle in half around the dough and crimp the edges to seal.
- The dough will crack as you do this. Simply smooth out the cracks and carry on. Set the pierogi so that they’re not touching and continue to repeat the process with all 4 pieces. You can re-roll the scraps if you have enough filling for them.
- Gently place the pierogi in simmering, salted water. They should cook until they float to the top of the water. You may want to gently move them to be sure they’re not stuck to the bottom or to each other. You’ll want to cook them in batches to be sure they’re not crowded while in the water. The number of batches or the number of pierogi will depend on the size of your pan. I was using a small saucepan and only cooked 4 at a time. As you remove them from the pan, again, make sure they’re not touching.
- At this point, you can serve the pierogi. I prefer to saute them in butter, and I think the texture of the GF dough benefits from that. The bottom side of the boiled pierogi felt a little gelatinous before the second cooking in butter.
Popular garnishes – caramelized diced onion, sour cream, bacon bits. For sweet pierogi, sprinkle with powdered sugar, cinnamon, possibly serve with sour cream with a bit of brown sugar stirred in.
Keywords: gluten-free pierogi dough