This story was originally published in Dec. 2016.
All this week, 12 News is sharing some of our favorite recipes.
Today is all about pierogi at Christmas.
This delicious dish celebrates Jen Wahl's heritage and brings her family together each holiday season.
Pierogi dough
(Adapted by Lauren of Celiac Teen, from August 2010 Daring Cooks Challenge.)
1 cup tapioca starch/flour
1 cup sweet rice flour
1/2 cup millet flour
1/2 cup brown rice flour
1 tbsp xantham gum
1 tsp salt
1/2 cup milk
1/2 cup whipping cream
3 egg whites
Potato filling
1/2 cup chopped onion
2 tbsp butter
1/2 tsp salt
1/4 tsp white pepper
2 cups mashed potatoes
Preparation:
1. Saute onion in butter 5 minutes. Stir in salt and pepper.
2. Combine potatoes and onion mixture. Blend well.
Sauerkraut filling
1/3 cup chopped onion
1 tbsp butter
1 1/2 cups finely chopped sauerkraut
2 tbsp sour cream
Preparation:
1. Stir-fry onion in butter in a saucepan 3 minutes
2. Rinse and drain sauerkraut. Add to onion and cook 2 minutes.
3. Remove from heat. Stir in sour cream.
Steps for making pierogi
1. Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.
2. Once dough doesn’t feel too dry or too sticky, and there are no streaks of dry flour, form into a ball
3. Cut ball in half. Wrap one half of ball in a damp towel or wax paper to keep it moist.
4. Place other half of ball on cutting board with flour on the surface.
5. Start rolling dough until it’s very thin, a few millimeters tall.
6. Cut dough into circles (a glass works well)
7. Place a small amount of filling in the center. Then, use your finger to make a ring of water around the outside of the circle of dough.
8. Pinch the edges together, sealing the sides of the dough. Place finished pierogis on tray.
9. Knead together scraps and re-roll. Continue making pierogis until all dough is used.
10. Once all pierogis are rolled and filled, place in pot of boiling water for a few minutes. The pierogis will float on top when finished.
11. Finally, fry on both sides in pan with about 1 tbsp. of butter. Pierogis should be slightly crispy when done.
12. Top with a spoonful of sour cream and sprinkle of salt.
Enjoy!
For more delicious recipes, visit 12news.com/familyrecipes.