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
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 Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
Grain Free Perogies Recipe
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
- 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
Ingredients
- 1 cup tapioca flour
- 1 large egg
- 3 tbsp olive oil
- 1/8 tsp sea salt
Instructions
- 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.
- 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.
Enjoy,
Omg I love perogies!!! Would arrowroot work in place of the tapioca?? Only asking because that’s all I have on hand and I just went to the store today…want to make these now!!!
I don’t know. I have never tried.
Yes, arrowroot should work the same as tapioca flour. Try it and report back 🙂
What is the sauce that is with them in the pictures?
They look amazing!
do you think the raw perogy’s could be frozen?
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!
I have never had that issue.
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
I was wondering is tapioca starch the same as tapioca flour? I am in Australia and am having a little difficulty finding tapioca flour.
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It’s the same in Canada and the USA.
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.
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.
My dough was way too crumbly as well, so I added 2.5 tsp and it turned out perfectly. Thanks for this awesome recipe!
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What about replacing the olive oil with coconut or palm oil. I do not like heating olive oil at all.