Image for illustration onlyGluten-Free Potato and Onion Pierogi
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These traditional dumplings are reimagined in a refined gluten-free version, featuring a delicate, airy dough filled with velvety potatoes and sweet caramelised onions. This marriage of rustic charm and culinary precision delivers a nostalgic experience defined by deep, soul-warming flavours.
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a large bowl, whisk together the sour cream, vegetable milk, beaten egg and salt until the mixture is uniform.
- 2Gradually add the flour and xanthan gum in three portions, mixing well after each addition until the dough is smooth but slightly sticky.
- 3Transfer the dough to a lightly floured surface and knead until it is comfortable to work with, then cover with cling film and leave to rest.
Nutrition
- Calories
- 976
- Protein
- 34.1g
- Carbs
- 58.6g
- Sugar
- 11.1g
Recommended Equipment & Products
Chef tips
You can replace the clarified butter with olive oil for a different taste. If your flour already contains xanthan gum, you can skip adding it.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. These traditional dumplings are reimagined in a refined gluten-free version, featuring a delicate, airy dough filled with velvety potatoes and sweet caramelised onions. This marriage of rustic charm and culinary precision delivers a nostalgic experience defined by deep, soul-warming flavours.