Homemade and gluten free perogies aren’t the easiest, but oh so worth it. Perogie recipes can be infused, or filled with some of your favorite mashed recipes.
When making a gluten free dough remember it doesn’t work quite like the gluten-full version. It is a challenge to make the dough thin. Because the dough is a little thick the perogies tend to be denser. I try to thin out my dough as best as I can. My suggestion when they are this dense, don’t put so many on your plate. Your belly will notice and so might your family or friends.
Infused Perogies. Whole Food, Whole Life!
- 4 cups gluten free flour , I use King Arthur All Purpose Flour
- 3 teaspoons xanthan gum or ground flax seed
- 1 teaspoon salt
- 1 cup unsweetened vanilla almond milk , warmed
- 1 tablespoons olive oil
- 1 small head cauliflower cooked and drained
- 1/2 cup cannellini beans , rinsed and drained
- 1/2 cup nutritional yeast
- 1 tablespoon fresh basil or 1 teaspoon dried
- 1/4 to 1/2 teaspoon salt
In a large bowl, add all ingredients and mix well until combined. Mix all together to form dough; cover bowl and set aside.
In food processor or blender, blend cauliflower, cannellini beans, nutritional yeast, basil and salt until smooth.
On a floured surface, roll out dough as thin as possible.
Using 3" round pastry cutter, cut dough.
Fill one side of perogie with a teaspoon of stuffing mixture.
Wet one edge with your finger and fold over gently pinching side.
In large pot of boiling salted water, gently place 6 perogies at a time.
When the perogies float to the surface they are done. Repeat with remaining perogies.
Serve immediately with the sauce of your choice or just a bit of olive oil and sprinkled basil.