Thursday, January 7, 2016

Quick and Easy Gluten Free Vegan Pirogies

A long time ago, I lived in Greenpoint Brooklyn, well before it became the hot and happening place it is now.  My first husband and I had a two story loft right on Greenpoint Avenue in the center of the rough and ready neighborhood.

It was a beautiful place to have lots of space, great neighbors and wonderful Polish food.
This was so long ago, I wasn't yet following a gluten free diet.
I went back to the old neighborhood this winter with my family to realize you truly can't go back again.

Missed the rich yeasty smell of rye bread that filled the air throughout the neighborhood each morning.
Keilbasa and sauerkraut were the lunchtime scents, redolent with garlic.
But dinner was my favorite, pirogies!
Tender pockets of dough, stuffed with mashed potatoes, sauerkraut or potatoes and cheese.
Always served with sour cream and occasionally applesauce.
Talk about convenience food, Dinner was ready in as short as 10 minutes when I purchased fresh at the market.

I loved that when I entered a store, I was welcomed in Polish before the storekeeper switched to English, almost as much as being able to enjoy fresh (not Smoked) Keilbasa and freshly fermented sauerkraut to enjoy with my pirogies.

Now that I'm gluten-free, those simple joys of picking up a quick and easy dinner has changed.
So many of my quickly cooked dinners have become a bit more complicated.

Thank goodness, these gluten free pirogies are quickly created when you make the dough before you leave for work and fill just before dinner. 

By letting the dough rest for the day, I can put dinner on the table within a half hour of getting home. 

Gluten Free Pirogies 


Tender pillows of dough encasing smooth oniony caraway potato or sauerkraut fillings, these gluten free, vegan pirogies will satisfy your desire for a classic pirogi
Prep time:
Cook time:
Rest time: 60 minutes
Total time:
Yield: 24 pirogies
Equipment:Frying pan with lid, rolling pin
1 cup (165 grams) whole grain gluten free flour mix
1 cup (130 grams) sweet rice flour
2 tablespoons (20 gram) pysllium husk powder
2 tablespoons oil
1 teaspoon salt
1 1/3 cups (300 grams) hot water

2 tablespoons butter
1/4 cup water

Directions:1. Combine flours, psyllium husk powder, oil and salt in mixing bowl. Stir till well combined.
2. Add in hot water and beat for one minute. Let dough rest in refrigerator for 20 minutes or more.
3. Divide dough into 2 tablespoon pieces. Roll each ball out to a 1/4 inch thick circle. Keep covered with a damp towel till all are rolled out.
4. Fill each pirogi with a scant tablespoon of filling of your choice, then fold in half and seal by pinching.
5. Heat a cast iron pan to medium, add butter to pan.
6. Gently place the pirogi in the butter, fry for 2 minute, flip and fry for 2 more minutes.
7. Add 1/4 cup water, cover with lid. Cook till liquid evaporates.
8. Serve with sour cream and/or applesauce.
Psyllium husk
I use psyllium husk to create the structure of gluten free baked goods, in place of xanthan gum which gives my husband a bad reaction.

Potato Filling

1 large onion
2 tablespoon butter
1 teaspoon caraway seed
1 large potato- Boiled and peeled

Finely chop onions and sauté in butter till golden brown. Add caraway seed, cook for another minute. Add potatoes and mash well together. Let cool to handling stage.

This makes far more filling than a batch of dough. I just add another egg to the leftovers and fry in butter till the outside is crisp and the center is soft and hot. YUMMY!

Sauerkraut filling

1 jar of sauerkraut- drained
2 large onions- diced
1 tablespoon sugar
1/2 teaspoon pepper
2 tablespoon butter

Sauté onions in butter till golden brown. Add sauerkraut, sugar and pepper. Cook 1 minute and check seasonings. The filling should be tart and savory.

This also makes more than one batch of dough will incorporate. Tastes wonderful as a side dish to keilbasi.

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