Hello ladies and gentlemen!
I am so excited about today’s post, because not only do I have a delightfully easy and scrumptious gluten-free pierogi recipe to share with you, but I also have an incredible promotional giveaway thanks to the New York City food blog, Bromography!
A few months ago I had a ravishing conversation with Elle, Bromography’s founder and editor. We were already “friends” on Foodbuzz and so I was familiar with the site, which focuses on the NYC food scene. After dishing about our love of all things food friendly, we agreed that I should start an allergy-friendly restaurant review column, agreeing to call it, fittingly, The Dusty Review! Since then I have been pleased to review some of NYC’s incredible eats on a weekly basis, as well as review the revered Mad About Macarons cookbook and interview it’s author, Jill Colonna. I also reviewed a panel discussion on Food Markets and Immigrant Identity at the Museum of the City of New York, and have a few more exciting articles coming. It’s a fun gig.
So to celebrate my joining the team Bromography and yours truly are pairing up to give you an awesome, gluten-free giveaway!
Anyone who comments on both posts and “Like”s both blogs on Bromography are eligible for both books!
Please note that you must connect with BOTH my site and Bromography, which is why this is set up this way! Drop me a line on either site so I know you’ve done so please!
The contest will end at midnight, EST on Thursday, August 25th.
And now… Pierogies!
I love reviewing restaurants for The Dusty Review, and my review of Odessa Restaurant in NYC’s east village. Please click over to Bromography to check out the review!
I had been there late nights for whiskey and some really fattening food, but a visiting friend insisted we go there for breakfast to eat their peirogi. Which we did. Twice in three days.
The pierogis were not gluten-free. But the sauerkraut and sweet potato ones that I had on my first visit were to die for. The sauerkraut was so delectable that on my second visit I ate almost an entire side order of it with my eggs.
But how hard would it be to make gluten-free pierogis at home?
As it ends up, not that darned hard!
I knew pierogi dough was the basic combo of flour, eggs and water. A quick glance at a Foodbuzz friend, The Country Cook, and I felt ready to tackle the task. I made a simple sweet potato filling, and the glass of fresh rosemary sitting on my cutting board inspired me to create a new take on this incredible classic.
Recipes like this are actually where cooking gluten-free comes in handy – because there is no gluten in the dough, there’s no need to knead (ha!) for a certain amount of time, and no worry about overworking dough. What’s important is proportion and temperature.
This recipe is awesome. Easy. Relatively quick. Enjoy.
And good luck!
- Two cups of gluten-free flour: I used equal proportions of brown rice, sweet sticky rice, quinoa and tapioca. I highly recommend the sweet sticky rice, as it helps create the elasticity that’s awesome for pastas. And make sure one of the flours is a starch such as potato, tapioca or arrowroot: this helps bind the flours together in the absence of gluten.
- 1 tsp xanthan gum
- 1 large egg
- 2 Tbsp cream cheese (I used Tofutti cream cheese)
- 1 Tbsp milk (I used unsweetened almond)
- 1/2 cup warm water
- 2 tsp finely chopped fresh rosemary, separated
- pinch of kosher salt
- 2 medium sweet potatoes, peeled and cubed into 1″ pieces
- Butter or olive oil to taste
- Set a medium pot of water on the stove to come up to a boil while you prepare the pierogis.
- Bring a small pot of water to boil and drop in sweet potatoes. Let them cook while you prepare the dough.
- In a bowl of a standing mixer with the bread hook attachment*, place the flours, xanthan gum, egg, cream cheese, milk, 1 tsp rosemary and pinch of kosher salt.
- Mix on medium speed until the wet ingredients dissolve. Slowly add warm water (while mixing) until thoroughly incorporated.
- Mix until a dough ball forms that is thoroughly blended, about 2 minutes.
- Feel the dough – it should be tacky and with an elastic pull, but not sticky. If sticky, add a tiny bit more flour. If dry, a dribble of water. Alter until nice and tacky.
- Take 1/3 of the dough and press onto a floured board. Roll until 1/8 inch thick, and then cut into circles with a 3″ cutter. Repeat with other 2/3 of dough. Let them sit while you continue with the sweet potato filling.
- When the sweet potatoes are soft, drain and return to pot. Mash along with reserved 1 tsp rosemary and salt and butter/oil to taste.
- Put about 1 tsp of sweet potato filling in the center of each dough round. Use a pastry brush to brush with water, then fold into a crescent. Press completely closed with your fingers or press with a fork. Repeat until you have about 8 pierogis.
- Drop them into the boiling water. Initially they’ll sink – once they’ve floated to the top, cook for about four minutes, for a total of about six minutes.
- Remove onto a plate and repeat the process of rolling and boiling until all are done!
This makes about 24 pierogis.
I suggest serving them with a crackling of fresh salt and some butter, or the classic sour cream and/or applesauce.
Thanks to Bromography for our awesome giveaway and the review that inspired this recipe!
- 100th Dusty Post and My 30th Birthday in a Pie! (thedustybaker.com)
- Baked Potato Cakes – Gluten and Dairy Free Recipe Swap! (thedustybaker.com)