Description
Pierogies are a delicious labor of love but so worth it!
Ingredients
Scale
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
