Prep 1 hr
Cook 20 mins
I usually double or triple this recipe to keep on hand in the freezer for quick easy meals. They take a bit of work, but it's worth it! This recipe is taken straight from the pages of Gluten Free Anytime Special. However, here are some trial and error suggestions: Make sure you OIL not flour your board and cutters. That might seem obvious to some but I am used to making pastry and didn't think the first time I made these. If you flour instead of oil the edges of your perogies will not stay sealed. Freeze your perogies before you cook any of them. They hold up much better that way. Cook them for a few extra minutes after they started to float. Being used to store bought perogies, I assumed they were done as soon as they floated and they were still uncooked inside. Or at least double check one before you put all your condiments on them and pop them in the microwave for a couple of minutes if need be. I don't have a recipe that I use for filling. I usually just mash some potatoes with cheddar cheese and cottage cheese and add salt and pepper and chives. Whatever you use for filling is completely personal choice.
- 236.59 ml cream-style cottage cheese
- 1 large egg
- 44.37 ml milk
- 14.79 ml oil
- 118.29 ml water
- 59.14 ml potato starch
- 118.29 ml cornstarch
- 118.29 ml tapioca flour
- 354.88 ml rice flour
- 59.14 ml soya flour
- 14.78 ml xanthan gum
- 4.92 ml salt
- Place first five ingredients in a blender and blend until smooth. Pour into a medium sized bowl.
- Sift and mix dry ingredients together and add to liquid mixture.
- Knead well with hands until dough is smooth.
- Cover and let stand while you make the filling.
- Roll thin on an oiled surface. Cut with 2 1/2 inch round cutter. Place teaspoonful of filling on each piece and seal edges tightly together.
- Drop perogies into boiling salted water. Boil for five minutes after the perogies float to the top of the water.
- Toss in melted butter and serve with onion, bacon bits and sour cream.
i have to give this recipe five stars even though I had some trouble which I think is my fault. When I boiled these, all the filling came out. Probably needed to seal then better. Thankfully I only tried this with 2 perogies. So for the rest, I pan fried the frozen ones in butter until brown, then baked in oven at 350 for 10 minutes. They were excelent. Thanks....................................... I just wanted to add that I tried this recipe again. This time I made a double batch. half of them I put cheddar potatoes, chopped broccoli and a little cheese and the other I put ricotta cheese, mozzarella cheese, and little garlic. After making them and freezing them on trays, I put six each a foodsaver bag and put in the freezer. Now I just boil in the bag about 5 minutes, and take them out and pan fry with a little butter until brown on both sides. They come out even better.
This is s fantastic recipe! It's farily high on the complexity and time scales but well worth the effort. I made one minor ingredient modification by substituting the cottage cheese with yogurt (no cottage cheese on hand). This was fine. The other thing I did was to use a tortilla press to make the rounds before filling them. This worked out great using liberally-oiled plastic with the press. I doubled the recipe and ended up with 42 large perogies. They boiled up beautifully - not one broke. I think that freezing them is brilliant for this. I made two types of perogies potato-cheese with roasted garlic and sauerkraut. Rave reviews all round.
This recipe is amazing. Usually I get about 3 or 4 friends around and quadruple the recipe and just start making them. Putting the dough in the fridge once mixed is imperative. Also I find that rolling the dough between parchment paper allows a very thin perogy dough which is wonderful, and I don't need any oil. Plus I give a little shake of Benefibre to the filling. We celiacs need our fibre.