Pierogi is a popular dish native to Poland. Homemade Pierogi form an important part of Christmas celebrations in many homes in Poland. But pierogi are not limited to celebrations. Polish enjoy pierogi all through the year.
⅓ cup shredded cheese(I used dairy free Ricotta cheese)
salt and pepper powder to taste
1 tbsp oil (optional. I didnt use)
Instructions
In a large bowl, mix all ingredients for the dough and combine well to form a soft dough. The dough will not be completely smooth (as roti dough) as this is non glutenous dough. Just make sure it holds together without being overly wet and sticky.
Cover the dough loosely and set it aside to rest while you prepare the filling.
Heat oil (butter) in a pan and sauté the onions till they become translucent.
Mash the potatoes with sautéed onions, cheese, curd, oil, salt and pepper.The filling mixture should be smooth. If it is too loose, keep in the refrigerator for some time.
Take small portion of the dough, roll between 2 parchment sheets, oiled or floured.
Roll gently to make it ⅛ inch thickness.
Cut out rounds 4 inches in diameter. If you find them thick, roll them further to make thinner.
Place about 1 tblsp of filling in the centre of each roll.
Fold over and pinch the edges together to form a tight seal, as you would for modaks.
Boil water in a large pot and add salt.
Gently drop the pierogis, in batches. Do not over fill the pot.
Boil till they float to the surface of the water (about 3 minutes).
Remove and keep on a clean towel to drain. (At this stage, if you want, you can freeze them in ziplock bags for future use).
Sauté the towel-dried pierogis in a thick bottomed / cast iron skillet until browned on both sides.
Serve immediately topped with more browned onions.
Make sure the edges are sealed tightly so that the filling does not come out while boiling. You can use some water to seal the edges, if your dough does not stick properly.
If you do not have brown rice flour, either you can grind 1/3 cup raw brown rice in your mixer OR you can use equal quantity of white rice flour (that will make total 2/3 cup of rice flour).
If you wish, you can eat the cooked pierogi as such without sauteing in oil / butter.