Mouthwatering Gluten-Free Pierogi Platter with Three Delectable Fillings: Potato & Cheese, Sauerkraut & Mushroom, and Spinach & Feta

Allergens

Dairy, Eggs

Ingredients

• 2 cups gluten
• free all
• purpose flour 1/2 teaspoon salt 1 large egg 4 tablespoons unsalted butter, cold and cubed 6
• 8 tablespoons ice water Filling: + Potato & Cheese
• 3 large russet potatoes, peeled and boiled, 2 cups shredded sharp cheddar cheese, salt and pepper to taste + Sauerkraut & Mushroom
• 1 1/2 cups sauerkraut, drained and rinsed, 8 oz sliced cremini mushrooms, 1 medium onion, diced, 2 cloves garlic, minced + Spinach & Feta
• 3 cups fresh spinach, chopped, 4 oz crumbled feta cheese, salt and pepper to taste

Instructions

1. In a large bowl, whisk together the gluten free flour and salt. Add the cold butter cubes, then use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
2. Gradually add ice water while mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Prepare each filling separately. For Potato & Cheese, mash potatoes with cheddar cheese, salt, and pepper. For Sauerkraut & Mushroom, sauté mushrooms, onion, and garlic until tender, then mix with sauerkraut. For Spinach & Feta, wilt spinach in a pan, drain excess water, and mix with feta cheese, salt, and pepper.
4. Roll out the dough and cut into 2 inch circles. Fill each circle with a teaspoon of filling, then fold over to form a crescent shape and seal the edges. e) Boil pierogi in a large pot of water for 3 minutes, then drain.

Chef’s Insight

The key to perfect gluten-free pierogi is in the dough consistency - not too sticky, yet still pliable. Additionally, ensure that each filling has a distinct flavor profile for an exciting culinary experience.

Notes

This recipe can be adapted to suit various dietary needs and preferences. Feel free to get creative with the fillings!