Meatless Mondays – Gluten Free, Dairy Free, Vegan Cheese and Potato Pierogi

Coming from a half-Polish family eating pierogi is an absolute must.  My mom found this recipe for me, and although they don’t taste quite the same as the gluten-y variety that my mom makes, this is an extremely close second. All credit goes to Brittany for being the master chef and figuring this out!

Filling Ingredients
1 cup grated “cheddar cheese” made from soy or rice.
4 medium potatoes
1/2 tsp salt

Dough Ingredients
3/4 cup Cornstarch
1/2 cup + 1 tablespoon Tapioca Flour
1 cup Brown Rice Flour
3/4 cup Soy Flour
1 tablespoon Xanthan Gum
1 teaspoon Salt
3/4 cup Non-dairy Sour Cream
1 tablespoon Ground Flax Seed
2 tablespoons water
3 tablespoons Applesauce
1 tablespoon Oil
1/4 cup Water

Chop potatoes and place in boiling water.  Boil until potatoes are soft.  Drain.  Mash potatoes and mix in “cheddar cheese”.  Set aside.

Combine the Flours, Xanthan and Salt. Mix well.
Mix together the flax meal and water in a cup- allow to thicken.
Make a well in the center of the bowl and Combine in the Dairy Free-Sour Cream, Flax Gel, Oil Applesauce and little by little Pour in the Water.
Kneed the dough to form a Ball.
Roll the Ball of dough out thin on a slightly Floured Surface (I like to use Tapioca or Arrowroot here to dust the surface)  (Roll to roughly 1/8 inch thick)
Cut the dough into rounds using a biscuit or cookie cutter (or the rim of a glass)
Place a Spoonful of Filling in the Center of the dough-  dip your fingers in some water and just slightly wet the outer edges of the dough. Fold the dough over- pinch the edges closed and then prick with a fork sealed edges.  **** You can also crimp the edges like I have in the photo, it’s just a little pinch, and then you twist the edge of the dough and pinch down again. It’s how my Babcia (grandma) showed me how to pinish pierogis*****
Bring a Pot of water to a Boil- Add some Salt and Oil to the Boiling Water.
Drop in just a few at a time (You do not want to overcrowd the pot as they might stick to one another) After they have been cooking for minute run a spoon through to make sure they are not sticking to the bottom. Once the Perogies are Floating they are finished cooking and can be removed from the water and served.



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