We're sharing with you the secrets of perfect gluten-free and vegan pierogi dough today. It is made from single flours, not a ready-made mix, without the unnecessary additives or bonificateurs. Just buckwheat flour, rice flour, potato flour, water a bit of oil and salt are enough.
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Time: 40 min. + stuffing preparation
Amount: about 40 pierogi
Ingredients:
1 glass rice flour
1 glass potato flour
1 glass buckwheat flour
1/2 teaspoon salt
1.5 glass boiling water
2 tablespoons sunflower oil
Pour boiling water over half of the dry dough ingredients' mix. Stir it well in order to get a very thick, sticky dough. Put it aside for 5-10 minutes so that it cools a little.
Add the rest of the flour and knead a noodle-like dough. Add two tablespoons of oil near the end. If the dough is too stiff, you can add a little water. Keep kneading it until it is elastic and smooth. When the dough is ready, keep it in a bowl, under a tea towel, so that it doesn't dry while you're making the pierogi. Take a silicone pastry mat and preferably a silicone rolling pin thanks to which you won't have to sprinkle flour on the dough during the rolling.
Take small portions of the dough and roll them out on a silicone pastry mat into 0.2 cm thick patches. Cut circles out of it and put a teaspoon of the stuffing on each of them.
Then, wet the outside of each circle with a finger dipped in water and stick it together very carefully, to close the stuffing in it. Don't forget that during the sticking you mustn't bring the dough's edges too close together, as they could crack. Press the dough together with your fingers to stick the edges.
If the dough is too sticky, add a bit more flour. If it's becoming too stiff, hold it above a pot with boiling water for a moment, so that it softens.
Boil the pierogi in slightly salted water until they surface and for about a minute after that. When they're ready, grease them with oil, so that they don't stick together. Serve them with smoked tofu scratchings. Once the pierogi are cooled, you can fry them in a frying pan which will make the dough wonderfully crispy. This is the Atelier of Taste pierogi dough recipe.
Enjoy it! It's good for you!
Check these recipes:
Russian pierogi 👉 www.ateliersmaku.pl/pierogi-r...
Sauerkraut and mushroom pierogi 👉 www.ateliersmaku.pl/pierogi-z...
Sweet pierogi 👉 www.ateliersmaku.pl/232-bezgl...
When you have no time to cook, visit our shop for pierogi: ateliersmaku.pl/sklep/