Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 I thought the dough rolled out quite nicely. I floured the table with some rice flour, but only as much as was necessary to keep it from sticking too much...I didn't want to make them dry out too much. I let the egg/oil/water mixture beat until quite bubbly...I don't know if it really made any difference, but it worked, so I guess I won't change it when I make them again! I actually made a second batch after I used up the first batch, because I was pleased at how easy the dough was to work with. Good luck...pass along any hints that you might have, too! C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 > > > > Hello all.. > > > > I made this recipe last night (got it from another site awhile > > back). It really did turn out well and was quite easy to do. I > > filled the dough with a mixture of mashed potatoes, butter, > creamed > > cheese, sour cream, salt, pepper, and shredded cheddar cheese -- I > > mixed all of those together while the potatoes were hot until I > had > > a smooth, although rather thick, mixture. Just adjust the amounts > > to your own tastes -- the creamed cheese and sour cream really > make > > the potatoes reheat well and add to the flavor. > > > > GF Perogies: > > > > Mix together in a separate bowl: > > 1 cup rice or sweet rice flour (I used 1/2 rice and 1/2 sweet rice) > > 2/3 cup tapioca starch > > 1/4 tsp. salt > > 1/2 tsp. baking powder > > 1 tsp xanthan gum > > > > Beat for one minute on high in large bowl with mixer: > > > > 1/2 cup water > > 1 egg > > 2 tsp. oil or melted butter (I used oil) > > > > Add dry ingredients to beaten ingredients and blend to a soft > > dough. Roll out the dough thinly and fill with desired fillings. > > Try to roll the dough quite thin, if possible. Freeze for later > use > > or boil and serve. > > > > Take care... > > C > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 > > > > Hello all.. > > > > I made this recipe last night (got it from another site awhile > > back). It really did turn out well and was quite easy to do. I > > filled the dough with a mixture of mashed potatoes, butter, > creamed > > cheese, sour cream, salt, pepper, and shredded cheddar cheese -- I > > mixed all of those together while the potatoes were hot until I > had > > a smooth, although rather thick, mixture. Just adjust the amounts > > to your own tastes -- the creamed cheese and sour cream really > make > > the potatoes reheat well and add to the flavor. > > > > GF Perogies: > > > > Mix together in a separate bowl: > > 1 cup rice or sweet rice flour (I used 1/2 rice and 1/2 sweet rice) > > 2/3 cup tapioca starch > > 1/4 tsp. salt > > 1/2 tsp. baking powder > > 1 tsp xanthan gum > > > > Beat for one minute on high in large bowl with mixer: > > > > 1/2 cup water > > 1 egg > > 2 tsp. oil or melted butter (I used oil) > > > > Add dry ingredients to beaten ingredients and blend to a soft > > dough. Roll out the dough thinly and fill with desired fillings. > > Try to roll the dough quite thin, if possible. Freeze for later > use > > or boil and serve. > > > > Take care... > > C > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 > It's hard to say for sure how long to boil them, especially since it > depends on whether you're making them fresh or from frozen. I would > boil (in salted water) fresh ones for about two minutes and frozen > ones for about 4 minutes, but you may need to adjust this to your > tastes. I usually just drop them all into the water at once, but if > you're making a large amount you might want to do it in a couple of > batches so that you don't lower the water temperature too much. You > could fill them with almost anything, to be honest. I've seen meat > fillings, cheddar/potato, fruit, onion/potato, cottage cheese/potato, > etc. Let me expand a little here for the questioner. I also do mine in salted water for a couple minutes. But it does depend how thin you roll out the dough. If too thick, they will need to boil longer but if you boil them too long, they can get awfully tough... at least the non-GF ones did. It does take a bit of experimentation to find out what is best for your own kitchen and habits. Further, the most critical thing, in my experience, is making sure that the water remains at a full rolling boil when you drop the pierogies in. And that depends on your stove. If you have one of the 15-16,000 BTU ranges, it will be no problem but less powerful ranges might require boiling fewer at a time. The same is true for making spaetzle and other dumplings... other things I've also not had since being diagnosed. Boo hoo. It'll be interesting to see how many differences there are using non-wheat flours. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 > It's hard to say for sure how long to boil them, especially since it > depends on whether you're making them fresh or from frozen. I would > boil (in salted water) fresh ones for about two minutes and frozen > ones for about 4 minutes, but you may need to adjust this to your > tastes. I usually just drop them all into the water at once, but if > you're making a large amount you might want to do it in a couple of > batches so that you don't lower the water temperature too much. You > could fill them with almost anything, to be honest. I've seen meat > fillings, cheddar/potato, fruit, onion/potato, cottage cheese/potato, > etc. Let me expand a little here for the questioner. I also do mine in salted water for a couple minutes. But it does depend how thin you roll out the dough. If too thick, they will need to boil longer but if you boil them too long, they can get awfully tough... at least the non-GF ones did. It does take a bit of experimentation to find out what is best for your own kitchen and habits. Further, the most critical thing, in my experience, is making sure that the water remains at a full rolling boil when you drop the pierogies in. And that depends on your stove. If you have one of the 15-16,000 BTU ranges, it will be no problem but less powerful ranges might require boiling fewer at a time. The same is true for making spaetzle and other dumplings... other things I've also not had since being diagnosed. Boo hoo. It'll be interesting to see how many differences there are using non-wheat flours. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Thanks for expanding. I'm a big cook-as-I-go kind of cook, so it's hard for me to explain myself sometimes! And, sooo many things are a matter of personal taste, so that makes it even tougher. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Thanks for expanding. I'm a big cook-as-I-go kind of cook, so it's hard for me to explain myself sometimes! And, sooo many things are a matter of personal taste, so that makes it even tougher. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Thanks for expanding. I'm a big cook-as-I-go kind of cook, so it's hard for me to explain myself sometimes! And, sooo many things are a matter of personal taste, so that makes it even tougher. C Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 Oh, you have been deprived;-) lol.... they are great and it's so nice to see a GF recipe for them. I grew up with them and so have my kids....and home-made are the best!! My kids favorites are the potato and cheese filling. I like those but also love the sweet cabbage and onion filling. They are great served with sour cream or apple sauce. (I know they are part of Polish and Slovak traditions) :-) in VA RE: Re: GF Perogies I have never had a Perogie and don’t really know what it is but after reading all of your helpful posts this might be my first GF baking project! Thanks! –, Washington State. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.