Perogies

From LiveJournal Coeliac Recipes

As requested by twostepsfwd, here's a great recipe for perogies. They are kind of a pain to make but well worth the time and effort. Perogies are a lazy day meal for my family so I tend to make a double or triple batch and keep my freezer well stocked.

1 cup creamed cottage cheese
1 large egg
3 tbsp milk
1 tbsp oil
1/2 cup water
1/4 cup potato starch
1/2 cup cornstarch
1/2 cup tapioca flour
1 1/2 cups white rice flour
1/4 cup soya flour
3 tsp xantham gum
1 tsp salt

Place first five ingrediants in a blender and blend until smooth. Pour into a medium sized bowl. Sift and mix dry ingrediants 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 pyroghys into boiling water in which 1tsp of salt and 1tsp of oil have been added. Boil until pyroghys float to the top of the water. Toss in melted butter and serve with onion, bacon bits and sour cream.

That 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.