Monday, July 13, 2009

Pierogi(s)

I haven't made pierogi since I went gluten-free, which means I haven't eaten pierogi since I went gluten free. I wanted to do a project today, but one that didn't involve baking. Or the oven. Pasta! That doesnt' involve the oven! The stove yes, but I didn't need to stand over it all day. Just be nearby for checking and stirring. I got to catch up on the Harry Potter marathon that's been on all weekend, because I am an adult.

Potato Pierogi(s)
I can't figure out if pierogi is one of those words that is plural without an s, like mice. Do you know? Anyway, this recipe is from my brain, but I modified this pasta recipe from March's DB.

for the pasta
3/4 c sorghum flour
1/4 c teff flour
3/4 c cornstarch
a scant 1 c tapioca starch
1 c potato starch
3/4 c sweet rice flour (also known as glutenous rice flour), plus extra
1 1/2 t xanthan gum
1 t salt
6 eggs
a little more than 1/4 c milk
3 T olive oil

Whisk together the dry ingredients in a large bowl. In a medium sized bowl, beat 4 eggs, milk, and olive oil. Make a well in the middle of the dry ingredients, and stir together. Add remaining eggs one at a time. If the dough feels too sticky, add a bit more sweet rice flour. Knead the dough with your hands, then wrap in plastic wrap and let sit an hour or so.

for the filling and finishing
2 potatoes, peeled
1 large onion
4 cloves garlic, minced
1/2 stick butter
salt
1 t paprika
1 t dried parsley

Peel and cube the potatoes, then put in a large pot of water with 2 t salt and bring to a simmer. Cook until the potatoes are tender, between 10-20 minutes depending on how large you cut them. Cut the onion in half. Dice one half, and saute in 1 T butter with the garlic until soft but not browned. Set aside. Melt another tablespoon of butter, and thinly slice the other half of the onion. Cook the sliced onion over low heat for 20 minutes, until starting to caramelize. When the potatoes are tender, mash with the onions and garlic, 1 T butter, salt to taste, paprika and parsley. Let cool while the pasta rests.

Line a large cutting board or your table with plastic wrap. Divide the dough into quarters, keeping the dough you aren't using at the moment covered with a towel or plastic wrap. Roll out the first dough ball to between 1/4 and 1/8" thick, as thin as you can. Using a circle cookie cutter or a cup, cut as many circles as you can. Place one round in the palm of your hand, and put a ball of potato mix in the center. Pinch the edges shut, and line up on a cookie sheet. Repeat with the rest of the dough, rerolling the scraps as you go.

Once all the pierogi are formed, bring a large pot of water to boil. Slide the pierogi in, but only as many as will fit in the pot without crowding. I cooked half of them in one batch. Once they rise to the top, cook another 8-10 minutes until the dough is cooked through. If you're unsure, cut a corner off one pierogi and taste it.

When the pierogi are almost cooked, add the last tablespoon of butter to the pan with the onions. As soon as the pierogi are cooked, add them to the pan with the butter and onions, and cook a few minutes, letting the pierogi get crispy in places. Serve with sour cream, if you'd like.





9 comments:

  1. I don't know why, but I am so intimidated by any recipe that requires a rolling pin and extra flour for rolling. EEK!

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  2. Actually, peirogi is the plural. Just one is a peirog.

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  3. My grandmother used to make these from scratch. Absolutely delicious!

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  4. Jill, how did you know that just yesterday I'd been thinking about peirogi - craving them, ruefully remembering this tiny little place in the West Village that made the best peirogi ever, wondering if it would be worth it to stretch my GF muscle and make some myself.

    Yours look so good, I'm fully sure peirogi are in my future. Thanks!!

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  5. These look tasty!!!!

    Jill- Do you like peanut butter? I want to try to make a Gluten Free nutter butter. Any ideas?

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  6. yum! I love pierogi's and miss them!

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  7. I wonder if I could make a vegan alternative version. I haven't had perogies since I was a kid, they do look good! Great blog btw!

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  8. This comment has been removed by the author.

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  9. Will these be OK if I make them ahead of time and freeze them for future use?

    Also, I like them with potatoes & cheese, or potatoes & sauerkraut.

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