One of my favorite meals when I was a kid was pierogies or perogies as I have apparently misspelled it my entire life! Pierogies also known as varenyky, are filled dumplings of East European origin. They are typically made with flour and butter but I decided to make them grain free and dairy free. I promise that they taste just like the traditional pierogies!
I love how you can get really creative with the filling and really make this recipe your own. The best part is the pierogi dough is it's only 4 ingredients and only takes a few minutes to make. The filling is super simple herb & garlic mashed potatoes. If you are avoiding potatoes you can make this recipe using sweet potatoes or yams as a replacement.
Herb & Garlic Potato Filling
Makes 2 cups time 30 min
- 3 medium yukon gold potatoes
- 2 tsp chopped fresh dill
- 2 tsp chopped fresh chives
- 2 tsp chopped fresh basil
- 1 small clove of garlic minced
- pinch of salt and pepper
- 1 tbsp ghee
1. Peel potatoes and chop into about one inch cubes
2. Put cold water in a medium sauce pan and add potatoes
3. Boil until the potatoes are tender
4. Strain and add to a bowl
5. Add herbs, ghee, salt and pepper
6. Using a hand mixer blend potato mixture until smooth
7. Set aside
Grain free pierogi recipe
Makes around 10 time
- 1 cup tapioca flour
- 1 large egg
- 3 tbsp olive oil
- 1/8 tsp sea salt
- Place all the ingredients for the dough into a small mixing bowl. Using a spatula mix the ingredients together. Once the dough resembles large crumbs, knead with your hands. Continue kneading for about 5 minutes. At first the dough will look too dry. Do not add extra oil. Continue kneading until the dough looks like playdough. The dough should not be sticky.
- Bring a large pot of water to a boil.
- Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
- Take one piece at a time and roll into a small ball.
- Place the ball between saran wrap. Using the bottom of a ramekin or other object, push down, until the dough is a flat circle, about 3″ wide.
- Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
- Lift the other side of the dough over the filling and seal with a fork pressing down on the edges working from the middle outwards.
- Place the uncooked pierogies in batches into the boiling water. If any appear to be sticking to the bottom, use a spoon to gently lift them from sticking. The perogies are done when they float to the top of the water. Allow them to float for a few minutes.
- Take the pierogi out and place on a plate.
- Place ghee or butter in a frying pan and turn to medium-low heat.
- Place the boiled pierogi into the heat pan flipping once.
(recipe modified from ditch the wheat.com)