Dough for gluten-free pierogi (gf, lf, sf)

A simple recipe for gluten-free pierogi dough! However, there’s a little catch… you must arm yourself with patience! 🙂 Gluten-free flour works less easily than wheat flour 🙂 though I personally think it’s great for making pierogi – just play some music and enjoy the process 🙂 It’s worth making because the pierogi are delicious! Make the filling you like and enjoy their taste 🙂

Ingredients

• 150g Schar universal gluten-free flour mix
• 125ml hot water
• 2 tablespoons olive oil
• 2 pinches of salt

Preparation method

1. Sift the flour and salt into a bowl.
2. Add 60ml of hot water and knead the dough with your hands.
3. Then add another 65ml of hot water and knead the dough. Finally, add the olive oil.
4. Leave the dough in the bowl covered with a kitchen towel for 10-15 minutes.
5. Then divide it into two parts.
6. Place one half on parchment paper. Take the second piece of paper, cover the dough, and roll it thin with a rolling pin.
7. Use a small glass to cut out circles. The edges of the glass may stick, so I recommend lightly sprinkling them with flour.
8. Place your favorite filling on the cut circles. Gently fold and seal them.
9. Place the pierogi on parchment paper and cover with a towel.
10. Cook them in boiling water until they float to the surface.

IMPORTANT RULES

1. If you notice the dough slightly tearing when adding the filling or folding, I recommend taking the filling out and kneading it again. Don’t just seal – it won’t help 😉
2. Don’t put too much filling, max. 1 teaspoon.
3. Gently fold in half, forming a crescent, add the filling, and gently press it down.
4. Seal the edges by pressing them a few times with your fingers. I recommend pressing more times than fewer 😉
5. Listen to music, have fun, and practice your divine patience (they’re so delicious, so it’s worth spending a bit of time on them!). Wheat flour is more flexible, so it sticks together much better, but I think these gluten-free pierogi are the best.
6. Place the formed pierogi on parchment paper and cover with a towel to prevent them from drying out.
7. Don’t cook the pierogi immediately. Wait at least 15 minutes.
8. After boiling, immediately coat the pierogi with olive oil – toss them so they’re all coated.
9. Freeze the pierogi flat: after boiling, coat the pierogi with olive oil and place them in a bag so that they all lie flat (not one on top of the other).
10. Cooking frozen pierogi: first, defrost the pierogi for at least 5-6 hours – it’s important that they defrost naturally and not quickly. Then steam them – put a strainer over a pot of boiling water, then place the defrosted pierogi in the strainer and cook until warm. Then you can drizzle them with melted butter or sauté them in butter – in this version, you won’t get a crispy skin.