Delicious Gluten Free Vegetable Pierogis

July 29, 2019

Cooking gluten-free, no matter how long you have been doing it, is always difficult. You need the perfect ingredients that will not cause your creation to flop but don’t want to spend $15 dollars on a bag of almond flour. This is exactly what I had in mind when creating this and all of my recipes; not spending a lot of money but having your food taste delicious.

This homemade pierogi recipe is a family favorite that is perfect for those nights when you want to whip up something quick but still want a nutritious meal.

Ingredients

Dough

1/2 cup sour cream
1 cup white rice flour
1/2 cup corn starch -potato starch also works
1/2 tsp salt

Filling

1/2 white onion chopped
1/3 cup shredded carrots
1/2 cup chopped lettuce
2 large russet potatoes
Salt and pepper
Sprinkle of cheddar cheese (optional)

Directions

Combine all the ingredients for the dough in a mixing bowl. Add more rice flour or corn starch if needed. Combine until a dough forms then place in the fridge for 1/2 hour to firm.
Filling: skin and boil the potatoes. Once they are done chop them up into 1/4 inch square pieces
Add the chopped white onion, shredded carrots, chopped lettuce, potatoes and salt + pepper into a bowl and combine.
Take the dough out of the fridge and roll it out. Then take a circular cookie cutter or glass cup, cut out circles.
Place 1/2 tbsp of your filling into each circle, fold the circle in half and crimp the edges. Repeat until all of your mixture is used up.
To warm, take a frying pan and place 1/2 cup water with 1 tbsp canola oil into it and place your pierogis flat side down into it, cover with a tight lid and let cook on medium-high heat for 11 minutes or until the flat side becomes lightly browned and crispy.
Enjoy 🙂

Delicious gluten-free vegetable pierogis

DIY Lifestyle

Print Recipe

Prep Time 10

Cook Time 8

Course Appetizer

Servings 5 servings

Ingredients

5 sheets of rice paper
15 thinly sliced carrot strips & onion strips
1/2 cup bean spouts
1/2 cup lettuce- break off tiny pieces of lettuce
1/2 cup fried egg – replace with tofu if making vegan
3 tbsp gluten free hoisin sauce
canola oil
olive oil spray
olive oil for brushing
Teriyaki ginger dipping sauce:
1/2 tbsp fresh ginger
1/4 cup gluten free soy sauce
3 tbsp brown sugar
1 tbsp corn starch
1/2 tbsp sesame seeds
1 tbsp rice vinegar
1/2 tbsp sesame oil toasted
1/3 cup water

Instructions

Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
While they are cooking fry up egg/ tofu and add to veggie mix
While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
Place rolls in the oven for 10-15 minutes or until a crispy and lightly browned outside can be seen, flip them and put back in oven for another 10 minutes
While rolls are cooling start preparing the dipping sauce.
Dipping sauce:
In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
Add in ginger and stir
Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
Remove from heat and stir in sesame seeds.
Serving:
Plate your spring rolls, add the dipping sauce to a bowl, ENJOY 🙂