Last summer …
Okay wow, last summer seemed like just a little while ago but it’s been six months already! Anyway …
Last summer my fellow foodie friends Jacquelyn, Leanne and I got together to make perogies. Even though the perogies were neither gluten free nor vegan I was happy to spend the afternoon making horrible looking (on my part) stegosaurus perogies with some great girls and good wine.
Since that day I’ve been thinking about vegan and gluten free perogies a lot. I had set down to make them quite a few times but something would come up and distract me from it. I view perogy-making as an afternoon-long task that requires full attention.
Despite the weather in Saskatoon being above-seasonal yet again and the sun shining brightly, I was housebound making sure our doggy Sophie was recuperating nicely. No outings for me this weekend. Which worked out perfectly. I finally got some perogy making done!
I am confident that I will be revisiting perogy dough recipes for years to come. This recipe worked out fine but I think with more tweaking it can be even better.
We had an electrician doing some work in our basement and I gave him a sample of these perogies and he had a look of shock on his face when I told them they were vegan and gluten-free. He said they tasted like regular homemade perogies. And who doesn’t trust the unbiased opinion of a random electrician in your basement? That’s right, nobody!
- 1 cup sorghum flour
- 1 cup chana (chickpea) flour
- ½ cup tapioca starch
- ½ cup corn starch
- 2 teaspoons xanthan gum
- ¼ teaspoon salt
- 2 cups vegan sour cream*
- 4 medium potatoes, peeled and cubed
- ¼ cup unsweetened plain almond milk (or non-dairy milk of your choice)
- ½ teaspoon salt
- 2 onions, diced finely
- ½ cup vegan margarine
- Sift all dry ingredients together.
- Add sour cream. Mix well.
- Knead on floured surface for 2-3 minutes. Place in a bowl. Cover with a damp towel and let rest while preparing filling.
- Boil potatoes until tender. Mash.
- Meanwhile, heat margarine in a skillet over medium heat. Add diced onion. Saute until onion is softened.
- Add onions to the mashed potato. Add almond milk and salt.
- Stir well to combine. Let cool slightly so you can handle it.
- Place plastic wrap on your work surface.
- Lightly flour the plastic wrap with rice flour.
- Cut rested dough into six portions.
- Take one portion and dust lightly with flour.
- Flour a rolling pin and roll out dough to about ⅛". (You can leave the dough a bit thicker and roll out each individual circle a bit before filling.)
- Using a glass or cookie cutter, cut out circles from the dough.
- Place about a teaspoon of filling in the center of the circle.
- Fold over and pinch the edges together to seal. Use a little bit of water to help seal if needed.
- Place on a parchment lined baking sheet and cover with a damp towel to prevent them from drying out.
- Bring a pot of water to boil. Reduce heat to medium and just a boil (not a violent rolling boil or the perogies might break open).
- Gently place a few perogies at a time in the boiling water.
- Let them cook until they start to float, and then about 3 minutes after that (about 5-7 minutes total).
- You can eat them like this or fry them in a bit of vegan margarine and fried onions until they are brown on both sides.
Assembling the perogies:
* You can use store-bought vegan/gluten free sour cream. I used a double-batch of my Homemade Vegan Sour Cream which is made with cashews.
Some Important Notes:
I learned something about gluten-free dough that I should have known already. Even with xanthan gum it doesn’t ‘stretch’ like regular perogy dough does. So, if you’re used to making traditional perogies you’ll want to get out of the habit of putting a giant heaping amount of filling in the center and stretching the dough around it. It just won’t happen. The dough will tear and break apart.
For this reason, it’s also important to not roll the dough too thin at first. You can roll it out a tad thicker, cut your circles, then roll it a bit more if you need to.
Also, you’ll probably have perogy filling left over. I have tons because when I was testing this out I made double of what is given above. I was feeling ambitious perhaps. I am going to have to come up with some good ways to use it up. Some sort of vegetable croquettes perhaps.