Gluten Free Quinoa Pierogi with Cabbage and Mushrooms
Creating my previous recipe for Gluten Free Karjalanpiirakka I was impressed how manageable quinoa dough can be. My first thought was “ Finally, I am gonna make my own recipe for Gluten Free Polish Pierogi” I must say I was quite thrilled.
In the past I tried a few recipes for gluten free dumplings and I always had some trouble with dough. Usually was too fragile and not elastic enough, so folding of the dumplings was a nightmare. That is why I set myself a goal of making my own recipe and mastering it to perfection.
First I made just a small batch with my favourite cabbage filling. Just to test the dough and taste. It turned out so well that the small batch was definitely not enough. The combination of flavours was delicious, the quinoa texture was quite unique but the dough!…the dough was so easy to work with. 🙂 Just perfect!
You might think the result is far from the traditional version of Polish Pierogi but believe me if you love dumplings and can’t eat gluten you will appreciate this recipe. Give it a try! It’s worth it. .
Gluten Free Quinoa Pierogi with Cabbage and Mushrooms (Polish Dumplings)
Ingredients
Ingredients for 33-35 dumplings
- 140g quinoa flour
- 60g buckwheat flour
- 50g tapioca starch
- 7g psyllium husk
- pinch of salt
- 2 tablespoon olive oil
- 190-200 ml warm water
Cabbage Mushroom Filling:
- 1 small cabbage
- 1 onion, finely chopped
- 200g mushroom, finely chopped
- 1 tablespoon ghee butter
- salt, black pepper for taste
Topping:
- 1 onion
- pinch of salt
- 1 tablespoon ghee butter
- 3 tablespoon melted ghee butter ( for coating cooked dumplings)
Instructions
1. Make the Cabbage Mushroom filling: Cut cabbage in four pieces, remove the hard part and boil it in a big pot until soft. Drain cooked cabbage and put aside to cool it. With your hands squeeze cold cabbage to remove all remaining water. Then place the cabbage on a plank and chop very finely.
2. Heat 1 tablespoon of ghee butter in a large frying pan on a small heat. Then add the onion and fry until gold. Add the mushrooms and cook for a further 5 minutes. Next add chopped cabbage, salt and black pepper and fry together for another 10 - 15 minutes, stirring occasionally. Remove cabbage from the heat and let it cool completely before preparing dough.
3. Make the dough: In a medium bowl mix together all dried ingredients with 190 ml of warm water and olive oil. Knead the dough until firm and elastic. If necessary add more water.
4. Assemble the dumplings: Roll out about a third of the dough to 1-2 mm thick. Use an overturned glass to cut dough into circles. Shape the dumpling one at a time. Top the first dough circle with a teaspoonful of filling, slightly off center. Fold the dough circle in half over the filling and press together, crimping to seal. (Go over the edge twice to make sure everything is sealed completely) Place shaped dumplings on a wooden plank dusted with buckwheat flour and cover with a kitchen towel.
5. Cook the dumplings: Bring a large pot of salted water to a boil over high heat. Drop 7-8 dumplings in boiling water and stir gently with a wooden spoon. Allow the water to come back to a boil, then reduce heat to a simmer. When the dumplings rise to the surface cook for another 4-5 minutes. Then fish them out with a slotted spoon and place on a clean plate, covered with melted ghee butter.
6. Topping: Melt ghee butter in a frying pan, then add chopped onion, pinch of salt and fry until golden. Serve hot dumplings with onion garnish on a top.
Notes:
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