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Grain Free Perogies

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Categories Dinner, Gluten-Free, Grain-Free, Paleo Recipes, Popular, Recipes, Side Dish, Snack

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Grain Free Perogies Recipe

Grain Free Perogies Recipe

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.

Grain Free Perogies Recipe

Grain Free Perogies Recipe

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.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

Roll the dough into a large tube.  Cut pieces that are about 1″.  Cover all of the pieces with saran wrap.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

Take one piece at a time and roll into a small ball.
Place the ball between saran wrap.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

Using the bottom of a ramekin or other object, push down, until the dough is a flat circle, about 3″ wide.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

Grain Free Perogies Recipe

Grain Free Perogies Recipe

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.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

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.
Grain Free Perogies Recipe

Grain Free Perogies Recipe

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.

 

GRAIN-FREE PEROGIES – SWEET POTATO BACON FILLING

 

Ingredients

  • 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

Instructions

  1. Cook bacon in a frying pan. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
  2. 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.
  3. Drain the water from the pot.
  4. Chop the bacon into small pieces.
  5. Place the bacon, cooked onions, ghee and salt in the pot with the sweet potatoes and mash until smooth.
  6. Set aside.
 

GRAIN-FREE PEROGIES – DOUGH

 

Yield: Made 11 perogies for me

 

Ingredients

Instructions

  1. 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. ***I’m highlighting this part because many people have commented that their dough was crumbly but you need to keep kneading it and it will come together.
  2. Bring a large pot of water to a boil.
  3. Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
  4. Take one piece at a time and roll into a small ball.
  5. 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.
  6. Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
  7. 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.
  8. 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.
  9. Take the perogies out and place on a plate.
  10. Place ghee/butter/bacon fat etc in a frying pan and turn to medium-low heat.
  11. Place the boiled perogies into the heat pan flipping once.

Grain Free Perogies - Sweet Potato Bacon Filling

Grain Free Perogies

Ingredients

  • 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

Instructions

  1. Cook bacon in a frying pan. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
  2. 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.
  3. Drain the water from the pot.
  4. Chop the bacon into small pieces.
  5. Place the bacon, cooked onions, ghee and salt in the pot with the sweet potatoes and mash until smooth.
  6. Set aside.
Yield: Made 11 perogies for me

Grain Free Perogies - Dough

Grain Free Perogies

Ingredients

  • 1 cup tapioca flour
  • 1 large egg
  • 3 tbsp olive oil
  • 1/8 tsp sea salt

Instructions

  1. 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.
  2. Bring a large pot of water to a boil.
  3. Roll the dough into a large tube. Cut pieces that are about 1". Cover all of the pieces with saran wrap.
  4. Take one piece at a time and roll into a small ball.
  5. 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.
  6. Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
  7. 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.
  8. 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.
  9. Take the perogies out and place on a plate.
  10. Place ghee/butter/bacon fat etc in a frying pan and turn to medium-low heat.
  11. Place the boiled perogies into the heat pan flipping once.

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Jennifer

Sunday 31st of January 2016

What about replacing the olive oil with coconut or palm oil. I do not like heating olive oil at all.

Amber

Sunday 5th of April 2015

I suspect the issue with crumbly dough was that your egg may not have had enough water content. My dough wouldn't come together either. I added just a tiny bit extra water and got perfect texture.

Kelly

Monday 15th of June 2015

My dough was way too crumbly as well, so I added 2.5 tsp and it turned out perfectly. Thanks for this awesome recipe!

Carol Lovett

Sunday 12th of April 2015

You need to work the dough with your hands until it forms a dough. It takes at least 5 minutes. Once it is a dough it's flexible, stretchy etc.

Jodie

Tuesday 6th of January 2015

I was wondering is tapioca starch the same as tapioca flour? I am in Australia and am having a little difficulty finding tapioca flour.

Carol Lovett

Sunday 12th of April 2015

It's the same in Canada and the USA.

Amanda

Tuesday 2nd of December 2014

Sabrina, same thing happened to me, I did add one egg because it was dinner time and that's what we were having!

Kind of work out - all fell apart in the boiling water and seemed very uncooked. won't be making these again

sabrina

Tuesday 18th of November 2014

Help!! I was super excited to make these on the weekend, and the filling was DELISH - but, I couldn't for the life of me get the dough to work. No matter how long I kneeded it, it wouldnt stay together and just crumpled apart. I followed your receipe to a T. What could have went wrong. I need to make these again!

Carol Lovett

Wednesday 26th of November 2014

I have never had that issue.

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