Today was a snowy, gray day in Toronto. I always crave comfort food on days like this and since I was diagnosed with Celiac disease approximately four years ago, I haven’t had a perogy – one of my favourite comfort foods. Unfortunately, the perogies I am used to eating from the frozen food aisle of the grocery store are filled with gluten. I took a risk and make an attempt at a gluten free version. I was a little concerned because working with gluten free dough can be quite a challenge. I was pleasantly surprised when the dough was fairly easy to work with. Although this recipe can be time-consuming, a full recipe yields about 24 perogies, so you can freeze the extra for another day.
- 1 cup cream style cottage cheese
- 1 large egg
- 3 tbsp whole milk
- 1 tbsp oil
- 1/2 cup water (use the potato water that you get when you boil the potatoes for the filling)
- 1/2 cup cornstarch
- 1/2 cup tapioca starch
- 3/4 cup sorghum flour
- 1 cup brown rice flour
- 1/4 cup arrowroot starch
- 3 tsp xantham gum
- 1 tsp sea salt
- 4 potatoes
- 3/4 cup cheddar cheese
- 3 slices of bacon, cooked and chopped into pieces
- 2 tbsp dill
- 1/4 cup whole milk
- 1/4 cup sour cream
- In a large pot, boil potatoes until fork tender. Reserve 1/2 cup potato water for dough.
- Mix the cottage cheese, egg, milk, oil and potato water using an electric mixer
- In a separate bowl, mix the dry ingredients for the dough together and using a dough attachment (if you have one), mix the dry ingredients with the wet ingredients
- Cover dough with towel and set aside while preparing filling
- Prepare filling by mixing all ingredients together. You can add or change ingredients to suit your preferences.
- Roll out 1/4 of dough as thin as possible in between two pieces of plastic wrap (makes it easier to roll). Cut dough with a 2 1/2″ round cutter (I used a water glass). Place a teaspoon of filling in the center of circle, brush a small amount of water around the edges and seal together. Repeat with the remaining dough, 1/4 at a time.
- Line a baking sheet or plate with parchment paper, place perogies on top and freeze perogies for approximately 1 hour.
- In a pot of boiling, salted water add perogies. They are done when they float to the top. Remove perogies with a slotted spoon.
- Fry perogies with a small amount of olive oil and sliced red onion in a pan
- Serve with sour cream