My family was cooking perogies one night and it made me think I should try to make grain free perogies. I’ve been playing around with tapioca flour and I love how it resembles “dough”. You can knead it, stretch it…it’s very versatile.
I used to be a snob towards tapioca flour because I couldn’t see past the high starch factor. In reality just because you make something with tapioca flour doesn’t mean you’re going to consume it daily and that’s the case for me. It’s a neat flour to work with that expands grain free baking for me and some people see it as a “junk” flour to be avoided because it contains a lot of carbs but I see it as a treat that will be used once in a while to provide something that almond flour and coconut flour cannot do.
I felt it was best to give you a visual tutorial on how to make the perogies. I photographed my mother walking you through the steps. I hope you enjoy it.
Place all the ingredients for the dough into a small mixing bowl. Using a spatula mix the ingredients together. Once the dough resembles large crumbs, knead with your hands. Continue kneading for about 5 minutes. At first the dough will look too dry. Do not add extra oil. Continue kneading until the dough looks like playdough. The dough should not be sticky.
GRAIN FREE PEROGIES – SWEET POTATO BACON FILLING
- 3/4 cup sweet potato, cubed
- 1/4 cup onions, finely diced
- 1 slice of bacon
- 1 tbsp grass fed ghee/Butter/or preferred fat
- 1/8 tsp sea salt
- Cook bacon in a frying pan. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
- In a medium sized pot. Place the sweet potato cubes. Cover the sweet potatoes with water and bring to a boil. Boil until a fork can easily go through the sweet potatoes.
- Drain the water from the pot.
- Chop the bacon into small pieces.
- Place the bacon, cooked onions, ghee and salt in the pot with the sweet potatoes and mash until smooth.
- Set aside.
GRAIN FREE PEROGIES – DOUGH
- 1 cup tapioca flour
- 1 large egg
- 3 tbsp olive oil
- 1/8 tsp sea salt
- Place all the ingredients for the dough into a small mixing bowl. Using a spatula mix the ingredients together. Once the dough resembles large crumbs, knead with your hands. Continue kneading for about 5 minutes. At first the dough will look too dry. Do not add extra oil. Continue kneading until the dough looks like playdough. The dough should not be sticky.
- Bring a large pot of water to a boil.
- Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
- Take one piece at a time and roll into a small ball.
- Place the ball between saran wrap. Using the bottom of a ramekin or other object, push down, until the dough is a flat circle, about 3″ wide.
- Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
- Lift the other side of the dough over the filling and seal with a fork pressing down on the edges working from the middle outwards.
- Place the uncooked perogies in batches into the boiling water. If any appear to be sticking to the bottom, use a spoon to gently lift them from sticking. The perogies are done when they float to the top of the water. Allow them to float for a few minutes.
- Take the perogies out and place on a plate.
- Place ghee/butter/bacon fat etc in a frying pan and turn to medium-low heat.
- Place the boiled perogies into the heat pan flipping once.