I’ve only had perogies once in my life before these. Safeway Potato and Bacon. Boiled and then fried in bacon and onions. Bacon fried in onions. Onions fried in bacon. I think that’s why I enjoyed it so much.
So why would I even want them now that I can’t have them? Because I can’t have them.
I looked around the Internet. Found an American supplier but it was really difficult to find out where they were actually sold. Okay…. Seems there is a Canadian vendor at a farm market northeast of Toronto. I don’t feel like driving.
Found a couple recipes on different blogs and after my favourite bakery, GF Patisserie in Cochrane, Alberta, made some, I decided to try it.
Made the mashed potatoes for it with bacon and onion and honestly made 4 times too much but I was more than happy to eat it. It was incredible.
I used the dough recipe from The Celiac Husband but substituted my own flour mix. My mix already has the xanthan in it so I didn’t use quite that much. Here it is:
1 3/4 cups GF Patisserie Flour Mix
Some more for dusting
3 teaspoons Xanthan
2 large eggs
1 tbs. sour cream
1/2 cup water; more as needed
Salt & pepper
In a large bowl, combine the flour, eggs (Beat them first), sour cream, and 1/2 cup of water. If dough is sticky, add more flour.
While you fill the perogies, put 5 qt. water on to boil.
Drop the perogies in batches into the boiling water, stirring occasionally. When they float to the top, cook for another minute.
Fish them out with a spider and put them in a bowl. Sauté in butter, simply add some salt and pepper.
Here’s the flour mix I used:
1 part brown rice flour
1 part white rice flour
2/3 part potato starch
1/3 part tapioca starch
Add 3/4 tsp xanthan gum for each cup of flour you create.
Bacon & Potato Filling:
3 medium starchy potatoes
2 tbs. unsalted butter; more as needed
1 small onion, chopped
1 clove garlic, finely minced 2tbs. freshly grated cheese
Ready? Wanna see?
Sour Cream anyone?
Now, to be honest, I didn’t cook them right away. Laid them all out flat on a parchment lined cookie sheet and slid them in the freezer overnight. Bagged them up in individual serving.
Now, they are all ready to go whenever I want some. Kind of like going shopping at the grocery store in the freezer aisle. How great is that?
So, the leftover scraps? Rolled them out super thin to make a Chinese wonton. Deep fried them. Just as practice for when I want to make a Chinese meal. Yum.