Gourmet Gluten-Free Polish Pierogi Sampler: Four Exquisite Flavors

Allergens

Egg, Dairy (optional sour cream)

Ingredients

• 2 cups gluten
• free all
• purpose flour (plus extra for dusting)
• 1/2 tsp salt
• 1 egg, beaten
• 3 tbsp unsalted butter, softened
• 4
• 6 tbsp cold water
• 1 recipe Gluten
• Free Pierogi Fillings (see below)
• 1 cup sour cream (optional) Gluten
• Free Pierogi Fillings:
• 2 cups mashed potatoes with chives
• 2 cups sautéed mushrooms and onions
• 2 cups cooked and shredded chicken, seasoned with marjoram and sage
• 1 cup mixed berries (fresh or frozen)

Instructions

1. In a large bowl, whisk together the gluten free flour and salt.
2. Cut in the softened butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add the beaten egg and cold water, stirring until a dough forms.
4. Knead the dough gently on a floured surface for 1 2 minutes, then wrap in plastic and chill for at least 30 minutes.
5. Prepare four separate bowls for each pierogi filling, making sure to keep them covered to prevent drying out.
6. On a lightly floured surface, roll out the dough to a thickness of about 1/8 inch (3mm).
7. Cut circles using a 3 inch (
8. 5cm) round cookie cutter, re rolling scraps as needed.
9. Spoon a small amount of each filling onto one half of each circle, then fold over and seal the edges tightly.
10. Cook the pierogi in a large pot of boiling water for 3 4 minutes or until they float to the surface, then drain and cool on a wire rack.
11. Serve warm with optional sour cream, garnished with fresh herbs or berries as desired.

Chef’s Insight

To prevent the dough from becoming tough, handle it as little as possible and avoid overworking it.

Notes

For a vegan version, substitute sour cream with a plant-based alternative and use a dairy-free butter. - You can make the dough and fillings ahead of time to save time on preparation day.