Yes, you read that right. Tomorrow is my birthday, and I like to celebrate in style.
So, I have synced up with (Jessy and Kittee), both of whom I adore and admire, to bring you a triple dose of gluten-free vegan pierogi madness! Instead of just one dose of pierogi, you get a three way! Are you excited yet?
Well, brace yourself, because this is gonna be one humdinger of a pierogi overload.
Jessy and I both grew up on these Polish dumplings, and ever since we first went gluten free- we had been yearning for their stuffed goodness to dance back into our lives. Kittee, well, she is simply a master of all things food. Period.
So, we all three decided to team up and do a simultaneous gluten free-vegan pierogi post for VeganMoFo!
Hooray… pierogies are part of my vegan/gluten free life once more. What a glorious birthday present!
Okay so, check out these gal’s pierogies, and then get my recipe down below. I present to you:
Pierogi # 3: by me:
Gluten Free Vegan Pierogies
makes about fifteen 4″ pierogies
- 2 1/2 cups sorghum flour
- 1 1/2 cup potato starch
- 1 cup tapioca flour
- 2 1/2 tsp xanthan gum
- 1 1/2 tsp salt
- 1 tbsp flaxseed meal mixed w/ 2 tbsp water
- 1 1/2 tbsp margarine
- 1 3/4 cup + 2 tbsp cold water
- some extra (softened) margarine and sorghum flour for rolling dough
Whatever your heart desires. I used this recipe for oniony mashed potatoes from my non-gluten free pierogi recipe.
1) Make sure your filling is prepared and, if you made a hot filling like mashed potatoes, you want to make sure it has had a chance to cool. It’s way easier to just have this ready to go and somewhat room temp so it doesn’t mess with the dough’s consistency.
2) In a large mixing bowl, combine sorghum flour, potato starch, tapioca flour, xanthan gum and salt. Mix well until blended.
3) Next, cut in margarine ( I use my hands) until all is perfectly mixed in with the flour. Using electric mixer, add in prepared flaxseed meal and water until stiff dough results.
4) Divide into 3 sections and lightly grease your hands with a little margarine. Knead dough until workable.
5) Roll dough out onto very lightly floured surface until about 1/4 inch thick. I was using a smidgen of margarine to help knead the dough until workable. This prevented the pierogi dough from drying out as I worked with them.
6) Once you have your dough rolled out, use a medium sized bowl to cut out about a 5″ circle. Sometimes a flat spatula helps during this process if it feels like the dough may stick to your work surface.
7) Place about a tablespoon of filling on top of the dough circle.
8) Then fold over the dough, using softened margarine to remedy any dryness. This is key, because you don’t want any holes in your dough. What you want is a perfectly sealed pocket.
9) Once you have the pierogi folded over, pinch the sides up and around and crimp with fork to seal.
Make sure its extra water tight because you will be boiling these guys. Even a small hole can be doom for a pierogi. Repeat until all dough has been used.
10) Next, have a pot of boiling water going. Drop in about 2 pierogies at a time, stirring gently once or twice to prevent sticking. Let boil for 3 minutes and then remove from water. Repeat until all dumplings have been boiled.
These are pretty good just boiled, my son and husband loved them this way- but I preferred them fried in a little oil and then lightly salted.
I am still working to perfect my recipe where they taste just as amazing boiled as they do fried. I have some big shoes to fill with my family’s glutinous pierogi recipe. For now, I’ll happily fry these up. You should too- you will not be disappointed!
I served mine with a dallop of coconut cream and some kraut.
Life is good. ♥
Oh, yes, and did I mention a giveaway?
In celebration of my almost turning thirty… (ehem) I am giving away this sweet messenger bag with an handprinted rhino on it.
omg, don’t you love it?!
I actually got one for myself because I loves it so much, and wanted to extend the rhino-bag love out to you folks! And, you know what’s extra cool about this bag? It was hand-printed by my friend Saraparelle.
We went to art school together. It’s true! Well, she wasn’t “Saraparelle” back then- but she certainly was an excellent draftswoman and painter. Together, we drafted many a composition and unintentionally inhaled a lot of turpentine fumes by way of inadequate ventilation. An occasional jaunt or two to Taco Bell and some late night excitement may have happened throughout the years as well. Oh, we had such good times. :)
Anyways, here’s some deets about the bag from her shop:
This heavy weight canvas messenger bag is complete with a Rhinoceros head hand-printed lovingly on the front flap.
Use it for books, a laptop computer, a diaper bag, beach bag, you name it, it can hold tons!
This milk chocolate brown bag is made from 100% cotton. Has an adjustable shoulder strap with metal slider; large front flap with Velcro closure; back exterior has an extra large pocket. Front exterior has two pouches and a large zippered pocket plus two handy side pockets. Interior has two medium sized pockets and lots of room.
To enter for a chance to get your hands on this nifty bag, just leave a comment telling me how you would love to have it- and/or how much you love pierogies.
Oh, and be sure to enter your email into the comment form (I won’t ever ever share with anyone, I promise!)… so I can get ahold of you if you win!
UPDATE: CONTEST NOW CLOSED! THANKS TO EVERYONE FOR PARTICIPATING!
That’s it! Open to anyone and everyone around the world.
you should totally hop on over to Sarah’s shop and by me yourself a tee-shirt.
Happy Friday! Happy Birthday! and Happy Pierogi Day!