I am lucky to have such a special mother in law (MIL) who not only has amazing fashion taste but also loves to cook and entertain. Now that we have a home where entertaining is much easier I have learned so much from Rita on the way she entertains and prepares a menu with such ease and grace. I wanted to learn her go-to recipes that she has perfected over the years. This is now high up on my IBS friendly recipes.
What I did learn right off the bat is that Rita is old school in the kitchen. She doesn’t rely on recipes, measurements, or even timers but instead uses all her senses to know timing, seasoning, and portions. The hardest part about cooking with her was trying to nail down recipe instructions and measurements.
My husband’s family is Russian and with that comes an entirely different culture and language. I wanted to learn a traditional Russian dish with my MIL and the first dish on my list were pierogies. Maybe next on the list will be borscht.
Making this recipe was a fun experiment as I wasn’t sure how the gluten-free dough would work but they turned out so well! These are an adaptation of traditional pierogies with a few minor tweaks. For those out there that love Russian foods, whats your favorite?! Would love to hear!
Pierogi ingredients
Potatoes being mashed
Pierogies being made.
pierogies being pan fried.
Russian spread
Russian Gluten-Free Potato Pierogies
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Category: Side dish
Description
Pierogies are a delicious labor of love but so worth it!
Ingredients
Potato Filling:
- 4 Gold Potatoes
- 1 Bundle of Green Onions
- 2 Tablespoons Butter
- 1/2 Cup Extra Virgin Olive Oil
Gluten Free Dough:
- 3/4 Cup Tapioca Flour
- 1/2 Cup Glutinous Rice Flour (or Sweet Rice Flour)
- 1/2 Cup White Rice Flour
- 1/4 Teaspoon Salt
- 2/3 Cup + 2 Tablespoons Boiling Hot Water
- 2 Tablespoons Canola or Vegetable Oil
Instructions
- Peel potatoes and cut in quarters in order to expedite cooking process.
- Submerge potatoes in a pot of salted, boiling water. Cook until soft for approximately 20-30 minutes.
- Prepare gluten-free dough (per the instructions on the dumpling recipe) and cover the bowl in order to not dry out.
- Saute green onions with 2 tablespoons of butter in a skillet.
- Drain potatoes and mash in a large bowl until smooth. Add sauteed green onions to the potatoes and mix well.
- Using your hands (or a tortilla press), take a walnut size portion of the dough and flatten out until about 3 inches round and wide.
- In the middle of the dough, place 1 teaspoon of potato filling and fold over like a dumpling.
- Using a saucepan, pour olive oil and set to boil. (You know the oil is ready for frying when you sprinkle water into the pan and it pops.) Gently place pierogies into the pan and cook for about 1.5 minutes on each side and flip for an additional 1.5 minutes.
- Remove pierogies and place on a baking sheet lined with aluminum foil and place in the oven on broil for an additional 3 minutes in order to brown.
Keywords: fodmap safe pierogies, pierogi recipe, fodmap pierogies
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