I've attempted a lot of things in the kitchen. One of my favorite things to do is to take a recipe and try to successfully make it gluten-free (from scratch). And so when this one turned out wonderfully, I couldn't have been more proud. I had never made dough let a lone gluten-free dough and I had never invested an entire afternoon into a dinner, but it was beyond worth it. Here's the gluten-free recipe:
What you'll need:
For the filling:5 medium potatoes
.8 oz goat cheese
1 whole onion
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon oil
Salt and pepper to taste
For the dough:3 cups Bob's Red Mill 1-1 All Purpose Flour
1/2 cup warm milk (I used almond milk)
1/2 to 3/4 cup warm water (depending how much the flour soaks)
1 tablespoon melted butter
Pinch of salt
For the toppings:1 large onion, chopped
3 slabs bacon, chopped
1/2 sour cream (I used Greek yogurt)
2 tablespoons oil for frying
What to do:
For the filling:
- Place potatoes in a pot, cover with water and cook until tender.
- In the meantime, heat up the oil in a frying pan, add chopped onions and cook until golden brown.
- Once potatoes are cooked, using a potato masher, mash potatoes until lumps are gone.
- Add goat cheese and mix together.
- Add onions, spices, salt and pepper and mix well.
For the dough:
- Pour the flour on a counter top.
- Add pinch of salt.
- Make a little hole in the middle and start adding milk and butter.
- Add a little water and work the dough until you can form a ball. This will take about 10 - 15 minutes.
- Once done, cover with a big bowl and let it rest for about 20 - 30 minutes.
- Roll the dough until it's thin (like pasta) and use a cookie cutter or a large wine glass to cut out the circles.
- Place 1 teaspoon of filling in the circle of dough.
- Wet one half of the circle and then seal together.
- Boil a large pot of water and season with salt.
- Once the water is boiling, put 8 pierogi in at a time.
- Once they come to the surface, let them cook for 1 minute, remove, and set them on a plate.
- Heat 1 tablespoon of oil in a pan and fry them until golden brown.
For the toppings:
- Using a separate pan, add oil and chopped onions and fry until golden brown.
- Brown bacon until crispy.
- Add onions and bacon on top of the pierogi and serve with Greek yogurt. (They're also really good with apple sauce.)