|The final result - boiled and fried with olive oil.|
And find one I did! I found a recipe for the perogy shell here, and made my modification (below) and used the same filling I always did. The result was fantastic, the perogies I eat now as practically the same as the gluten ones I grew up with. Read on for how to make them!
2 lbs potatos (I use russet or yukon gold)
16oz container of light cottage cheese (skip or sub for vegan)
3-4 green onions (scallions)
A bit of salt
1 yellow onion - caramelized
bacon bits (omit for V/VE)
Start by cooking and mashing the potatoes; reserve the potato water. Add your preferred filings (or follow my favorites, above), salt to taste and set aside.
1 cup tapioca flour
1 cup white rice flour
1/4 cup +2 tbsp potato starch
1.5 tbsp sea salt
3 tbsp xanthan gum
6 eggs (for vegan sub 8 tbsp flax meal + 1 cup +2 tbsp warm water)
3 tbsp extra virgin olive oil
|I enlisted a ringer to help me|
I freeze all mine right away, my last batch made about 90 perogies. When you cook them, simply boil until the rise to the top of the water, then fry with extra virgin olive oil and onion if you like. Then enjoy! They're nice on their own, or with some salt and light/vegan sour cream. You can enjoy them on their own, or as a side dish.