1/2 cup or 125ml milk heated
3/4 cup or 100g Brown or white rice flour
3/4 cup or 100g potato starch
1/5 cup or 25g Sweet rice flour (aka glutenous rice flour, but it doesn't really contain gluten!)
1/2 cup or 125ml mashed potatoes, cold
1 tsp or 4g salt
Sift flours & salt into a medium/small bowl.
Bring milk to a simmer, stirring frequently to make sure it doesn't form a skin on the bottom of the pot.
Meanwhile "cut" mashed potatoes into the flour as you would butter in a pie dough (until the potato is pea sized). Remove simmering milk from heat and stir into flour mixture. Using your hands form a soft ball. Wrap dough in plastic and let chill in the fridge 30 minutes.
Remove from fridge very lightly flour surface and roll it out until 1/8 to 1/16 inch thick. The thinner the dough the less likely it is to crack when you fold your piergoi; yet, should it get too thin it will be likely to tear. Cut 3-4 inch circles. Spoon in 1/2 - 1 tsp of your favourite pierogi filling.
Here's a list of suggested fillings I found:
I prefer boiling my pierogi's for the chewy texture it gives them!
To boil pierogi's: bring 3 liters water to a rolling boil, add salt if desired. Drop six pierogi's in the pot at a time. The pierogi's are done cooking 2 minutes after they've floated to the surface. Skim pierogi's from the water and place in a dish to keep warm. Be sure to shake them loose of the bottom of the dish every few minutes so they don't make a sticky mess when you try and serve them. Repeat cooking method with all pierogi's.
Like what you read? Sign up to our newsletter and find out about posts sooner!
How to Comment Anonymously on This Site.
Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.