Stuffed Pierogi | Vegan & Gluten-free

by Tatianna Yougottalove

We are primarily gluten-free family, so I decided to make regular Pierogies and gluten-free ones.

This one is so much easier to make than the regulars.It’s crispy, tasty and I promise you’ll love it.

The ingredients you’ll need:
White rice flour
Tapioca starch
Salt
Boiling water
Oil
Potatoes
Vegan grounds
Onions
Vegan butter

I’ll suggest to start with the filing because you’ll need to wait for it to cools down, the dough doesn’t take much time to make.

For the filling:
4-6 potatoes, depends on the size
4-6 onions, depends on the size
½ the pack vegan grounds
1 tsp salt
pinch or ¼ tsp pepper
2 tbsp vegan butter
2 tbsp oil

Peel & chop potatoes, add into a pot, fill with water and boil until very soft, so it will be easy to mash it.

Fry In a pan diced onions, grounds, add 1 tsp salt + pinch or ¼ tsp pepper + 2 tbsp vegan butter + 2 tbsp oil

Fry until beautifully browned

When potatoes are ready and soft, strain the water, bring it back into the pot and mash with hand masher.

Then add the fried mix into the potato pot and mix well with a spoon.

For the dough, place all the dry ingredients together and mix very well
1 cup white rice flour
½ cup tapioca starch
½ tsp salt

Then add
⅔ cup boiling water
2 tbsp oil
Mix again

Flour your surface and add a little bit of the flours while kneading so it won’t be too sticky, just for a minute.

When ready shape into a long roll and cut into 12 pieces, or 6 and then again into 6.

With your hands flatten each piece, then add filling (around 1 tsp or a little more) and pinch the sides.

Now you have 2 options, bake or fry.

Of course, baking is better because it’s faster and less oiled.

Fry on both sides until browned, be careful not to burn it if you doing it on high heat.

If you decided to bake, then I’ll suggest to oil your surface of baking pan,( I placed parchment paper and oiled that), place your pierogies and then oil the surface of your pierogies.

Poke them with a fork a few times, preheat the oven at 350 and bake around 30 to – 40 minutes, you can flip them after 15 or 20 minutes if you want, so both sides turn brown, but it’s not a must.

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • The ingredients you'll need:
  • White rice flour
  • Tapioca starch
  • Salt
  • Boiling water
  • Oil
  • Potatoes
  • Vegan grounds
  • Onions
  • Vegan butter
  • For the filling:
  • 4-6 potatoes, depends on the size
  • 4-6 onions, depends on the size
  • ½ the pack vegan grounds
  • 1 tsp salt
  • pinch or ¼ tsp pepper
  • 2 tbsp vegan butter
  • 2 tbsp oil
  • For the dough
  • 1 cup white rice flour
  • ½ cup tapioca starch
  • ½ tsp salt
  • ⅔ cup boiling water
  • 2 tbsp oil
  • Mix again

Instructions

I'll suggest to start with the filing because you'll need to wait for it to cools down, the dough doesn't take much time to make.

For the filling:
4-6 potatoes, depends on the size
4-6 onions, depends on the size
½ the pack vegan grounds
1 tsp salt
pinch or ¼ tsp pepper
2 tbsp vegan butter
2 tbsp oil

Peel & chop potatoes, add into a pot, fill with water and boil until very soft, so it will be easy to mash it.

Fry In a pan diced onions, grounds, add 1 tsp salt + pinch or ¼ tsp pepper + 2 tbsp vegan butter + 2 tbsp oil

Fry until beautifully browned

When potatoes are ready and soft, strain the water, bring it back into the pot and mash with hand masher.

Then add the fried mix into the potato pot and mix well with a spoon.

For the dough, place all the dry ingredients together and mix very well
1 cup white rice flour
½ cup tapioca starch
½ tsp salt

Then add
⅔ cup boiling water
2 tbsp oil
Mix again

Flour your surface and add a little bit of the flours while kneading so it won't be too sticky, just for a minute.

When ready shape into a long roll and cut into 12 pieces, or 6 and then again into 6.

With your hands flatten each piece, then add filling (around 1 tsp or a little more) and pinch the sides.

Now you have 2 options, bake or fry.

Of course, baking is better because it's faster and less oiled.

Fry on both sides until browned, be careful not to burn it if you doing it on high heat.

If you decided to bake, then I'll suggest to oil your surface of baking pan,( I placed parchment paper and oiled that), place your pierogies and then oil the surface of your pierogies.

Poke them with a fork a few times, preheat the oven at 350 and bake around 30 to - 40 minutes, you can flip them after 15 or 20 minutes if you want, so both sides turn brown, but it's not a must.

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