pierogies

if you know me, you know that i love anything that can be made into a dumpling. so even though hungarian cuisine doesn't have something like the pierogie, because it is a dumpling i am in love with this beautiful polish food. going gluten free made this a sad thing for me. but i found a great pierogie recipe--so great, i made them twice in the same week! mine are with a bit of a hungarian twist :) served covered in saurkraut and sweet paprika! best thing, this recipe is soooo simple to make. thanks to daring cooks!


gluten free pierogies (makes about 15)

1/3 c tapioca starch
1/3 c sweet rice flour (called mochiko)
2 tbsp potato starch
1/2 tsp salt
1 tbsp xanthan gum
2 eggs
1 tbsp olive oil

1. combine flours, salt and xanthan gum in a bowl.
2. whisk eggs in a separate small bowl. then whisk in oil.
3. pour wet ingredients into dry. mix together, then you'll be able to knead this dough.
4. grab small portions of the dough and roll out on parchment paper. roll out to about 1/8" thick and cut into rounds.

FULL DISCLOSURE: i rolled out all the dough at once and i do not use a biscuit cutter or anything fancy. i just cut into squares. then i thought about it--next time, i will use my ravioli maker! roll out, place on top of ravioli maker (which is kind of like a little ice cube tray), fill, cut. voila!

5. fill. moisten edges of dough with wet fingers and press edges together. then use a fork to completely stick together and make fluted edges.
6. boil until the dumpling floats to the surface and stops looking "doughy."
7. drain pierogies and place in a hot, non-stick frying pan with butter. coat with butter and fry until lightly browned.
8. eat hot!

i filled mine with a mixture of potato, sage and mild cheddar. so i mashed a boiled potato with a bit of butter and salt and pepper. then added some dried sage to taste. i put about a teaspoon of filling into each dumpling and a pinch of cheese. then sealed. they were divine!