I know, it’s a little more intimidating than making regular dough out of regular, all purpose flour…
Trust me though, it will turn out just fine!
Just like this:
Gluten-free dough is not as pliable as traditional dough, but is pliable enough to roll it out and cut out circles!
There are many techniques of closing pierogi, but basically, you do whatever it takes to close two sides together and make sure they don’t come apart.
One of the techniques is to press the two sides together going up (right to left) and then pinch with your thumb nail, on the way back down (left to right).
If you feel a little intimidated, you can always use this Pierogi sealer!
One thing to remember is to keep the filling away from the edges to ensure a proper seal and your so your pierogi don’t open up while cooking.
You need to be quick sealing your pierogi so they don’t dry out, crack and open up!
As with every dumpling or noodles, remember to salt the boiling water before dropping your Gluten-Free MEAT PIEROGI in!
Pierogi don’t need to be cooked for a long time! Just a minute or two (depending how many pierogi you drop in at a time), until they swim up to the top!
It’s up to you, whether you will be serving your pierogi just boiled, straight out of the pot or… add another step – FRY them in butter!
Keep the temperature low to medium, so you don’t burn the butter! Burnt butter is yucky and makes your food look dirty and not very appealing!
Have another skillet ready for sautéing some bacon with onions to top your pierogi!
Just like this:
Or like this:
As you noticed, I also like to garnish my Gluten-Free MEAT PIEROGI with scallions…
I looooove scallions, my family hates it. It’s a matter of preference. If you like scallions, or chives, definitely consider adding some to your plate of meat pierogi!
Also, as I leave the evidence on the above pictures…. I love a glass of cold milk with my pierogi! 🙂
I have made Gluten-Free MEAT PIEROGI with chicken meat in the past. However, I was forced to grind in some slightly cooked bacon to the meat because, as I said in the beginning, the meat mixture needs some fat to hold together.
If you have a small family, like me, and you are not physically able to eat all 24 pierogi at a time, no worries!
Pierogi freeze very well!
Just dry them off on parchment paper after cooking and place them in one layer in ziplock bags!
Just dry them off and freeze a single layer on a flat surface, lined with parchment paper, first (don’t overlap so they don’t stick together). Then, once frozen, place them in a freezer bag.
Cook them from frozen (DO NOT thaw!), just like the fresh batch, in boiling water.
… or re-boil AND fry in butter, with or without bacon and onions:
So, there you have it!
Oh, did I mention, that Gluten-Free MEAT PIEROGI taste just like the traditional pierogi?
YUP, nobody, I mean nobody, can tell the difference!
You’re welcome! 🙂
As Always, Eat Well, Spend Wisely!
- 1 cup tapioca starch
- 1 cup white rice flour
- 1/2 cup millet flour
- 1/2 cup brown rice flour
- 2 tsp xanthan gum
- 1 tsp salt
- 1 whole egg + 2 egg whites
- 1/2 cup milk
- 1/2 cup heavy whipping cream
- 2 lbs pork butt
- 5 corns allspice
- 3 bay leaves
- 10 peppercorns
- 2 garlic cloves
- 1 tsp salt
- 1 yellow onion, chopped and sautéed
- 1 egg
- 2 Tbsp marjoram
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp salt
- Boil pork butt in water with allspice, bay leaves, peppercorns, garlic cloves and salt until soft. Take the meat out of the water and let it cool down.
- In the meantime, sauté a chopped onion.
- When meat is cold enough to handle, grind the meat and sautéed onion.
- Add the rest of the ingredients and mix it in.
- If the meat feels tough, you can add a little bit of the broth created during cooking the meat.
- Whisk all flours, salt and xanthan gum together in Kitchen Aid's bowl.
- Add egg whites and a whole egg.
- Stir in milk and cream until dough comes together.
- Place dough on lightly floured surface (I use GF flour blend) and knead for a minute until it feels pliable. Form a ball. Cut off 1/4 of the ball and place the rest in your mixing bowl and cover with damp cloth to prevent drying out.
- Knead your first quarter for a bit and then roll it out with a rolling pin (shoot for 1/8 inch thick).
- Using a sharp edge glass, a cup, or a circular cutter, cut out circles.
- Place about 1 Tbsp of filling (depending on the size of your circles) in the center of your dough circle, bring sides together and pinch all around until closed. You can also finish off each pierog with a fork, by going around the edge. Not only it gives a better seal but also adds a decorative accent.
- Repeat this process until all dough is used (knead scraps together and re-roll).
- To cook, bring water to a boil in a large pot. Add 1 Tbsp of salt and 1 Tbsp of vegetable oil.
- Cook pierogi in batches, in boiling water, about 4 minutes each batch (they will swim to the top when done).
- Serve immediately with sautéed onion and bacon OR fry with a little bit of butter.
- If you would like to freeze Pierogi - freeze a single layer on a flat surface (lined with parchment paper) first, and then, once frozen, place them in a freezer bag.
- Cook them from frozen, just like the fresh batch, in boiling, salty water. DO NOT thaw!