A while back, a good friend of mine came to visit. This friend is Polish and we’ve frequently gushed together over food and recipes. Around the time of the visit, they were coming to terms with the fact that they had developed some type of non-celiac gluten sensitivity, which caused a significant increase in pain symptoms when they were “glutened”.
One of the foods we bonded over were iconic Polish Pierogi, delicious little dumplings stuffed with all sorts of yummy possibilities, though the famous classic is cheddar cheese and potatoes. The lack of these little pillows of deliciousness was quite a blow and so a part of the visit was devoted to finding a half decent replacement.
The final product that yielded the highest level of satisfaction was this one here.
1/2 cup corn starch
1/2 cup potato starch
1/4 cup tapioca flour
1 – 2 tbsps butter
1/2 tsp salt
1 tsp xantham gum
and hot water.
You mix all the dry ingredients together.
Using a fork, mix it butter till you get a crumbly sort of texture.
Mix in the egg.
Once everything is all mixed together, pour in the hot water slowly, until the dough reaches the desired level of softness.
Pass this point, the process of making pierogi is the same as with the glutteny version. You roll out the dough flat, and cut out circles, add about a tsp of stuffing, fold the circles into halves sealing well, and finally drop into salted boiling water until they float.
The tapioca flour makes them a little see-through which is funny.
One idea I wanted to try with the dough that I never got around to, was to mix in 1/4 cup of creamy ricotta cheese. This is sometimes done with “lazy pierogi” and I suspect might be really good. If anyone out there tries it, let me know how it goes.