In terms of gluten free recipe posts, this one was the most popular one in 2010. GF Perogies. Makes me happy. Originally it was Lauren who posted it in 2009 and ever since, this recipe was in the top 5 searched items in my Blog.
Since Jennifer Crosby mentioned this recipe in the Edmonton Journal last week, I thought about reposting the recipe for all of you again.
If you want to learn how to make Perogies, Valerie Rodgers and Cheryl will host a cooking class in Edmonton some time this month. Contact Valerie for all the details: email@example.com
GF Patisserie Gluten-free Perogies
Serves 4, plus leftovers.
For the dough:
2 large eggs
1-3/4 cups (425 mL) GF Patisserie Flour Mix, plus more for dusting
1 tablespoon (15 mL) sour cream
1/2 cup (125 mL) water, more as needed
3 teaspoons (15 mL) xanthan gum (a thickening agent, available at most grocery stores)
Salt and pepper
For the filling:
Cold mashed potatoes (made from about 3 medium, starchy potatoes)
2 tablespoons (25 mL) unsalted butter; more as needed
1 small onion, chopped
1 clove garlic, finely minced
Freshly grated cheese (about 1/4 the amount of potatoes)
Bacon, cooked and diced (about half the amount of potatoes)
To make the dough, beat the eggs. In a large bowl, combine the flour, eggs, sour cream, water and xanthan. If dough is sticky, add more flour. Roll out dough, cut into circles about 5 cm (2 inches) in diameter.
For the filling, mix all ingredients together. Fill each dough circle with a tablespoon of filling. Fold into a semicircle and pinch edges closed using the tines of a fork.
Meanwhile, put 5 quarts (4.75 litres) water on to boil. Drop the perogies in batches into the boiling water, stirring occasionally. When they float to the top, cook for another minute. Fish them out and put them in a bowl.
Sauté in butter, add salt and pepper.
THE BEST GF PEROGIES
ISABELLA GIVES TWO THUMBS UP!
USE AS MUCH BACON AS YOU WANT!
PERFECT CONSISTENCY, PERFECT BITE, PERFECT FLAVOUR
TAKE A LOOK AT THE INSIDE