We are a multi cultural nation, we embrace all cultures and foods, so its time to try something new…..even for me !!!
I promised more savoury recipes this year and next week I celebrate a year of blogging so what better way to ring in the year. fulfilling one of goals of 2020
Savoury Recipe Number 2ππ
Pierogi, …… Varenyky , Pirohy and every different spelling you can try !!!
Now I’m not going to sit here telling you these are authentic or historically correct, they cant be they are after all Gluten Free and Vegan
But what I am going to tell you is that the recipe works and you wont regret making these……
Even if its for the therapeutic act of making little parcels πππ
So what are they and why ???
Very basically a boiled, baked or fried dough dumpling, filled with a savoury or sweet filling
There’s a little controversy over origin, either from China or brought from the Ukraine to Poland by St Hyacinth ( which I thought was only a flower π) in the 13th Century ….
I’m more than aware that ,many Eastern European Countries have their own variations (Anne for one in Germany is bound to roll her eyes ) but for me its the epitome of Polish Cuisine
I’ve obviously never managed to get my hands on a GF version, but of course I have now…….cos I’ve made it happen ππππ
I have stuck with a traditional savoury filling but veganised it too, adding nutritional yeast gives it that little sour cheese flavour , and it works for this dish superbly as it keeps the filling drier and doesn’t disintegrate the dough case π( always a reason honest )
If you are dairy free you may not necessarily have heard of it , but nutritional yeast goes along way and really does have its uses ( oh and its got health benefits and far less calories than cheese of any persuasion ππ)
I could waffle on for ages but you can read it here
https://www.bbcgoodfood.com/glossary/nutritional-yeast
I use Marigold original Nutrition Yeast Flakes they are readily available in most supermarkets or health freak aisles
http://marigoldhealthfoods.co.uk/products/engevita/
Of course this recipe is me so instead of the usual sour cream dip ( I avoid coconut or nuts when I can or rather the nut hating daughter π)
I’ve opted to give you this as a full meal, on a bed of creamed spinach ππ
That bit of the recipe you can use over and over again !!
So lets make some parcels its dead easy . Its a Wrap !! ππππ
Pierogi With Creamed Spinach GF, DF V
Polish Dumpling , Filled with Potato , Cheese and Onion Flavoured Filling On a bed of Creamy Spinach
Ingredients
- 360 g Gluten Free Plain Flour Blend ( if not using your own I recommend Dove Farm UK or Pilsbury US )
- 2 1/4 tsp Xanthan gum ( only add 1 tsp if your blend contains it )
- 1/2 tsp salt
- 200 ml Dairy free Milk ( I used soya )
- 3/4 tsp Olive Oil For the Filling
- 225 g Brown Onions
- 225 g Potato ( I used Albert Bartlett Red )
- 30 ml Dairy Free Milk ( I used soya )
- 1/2 tsp Garlic Granules
- 1 tbsp Nutritional Yeast
- 1/2 tsp Salt For The Creamed Spinach
- 450g Spinach ( can use frozen but defrost first )
- 1 Medium Brown Onion
- 125 ml Vegetable Stock ( I used a Kallo Stock cube made as directed )
- 250 ml Dairy Free Milk ( I used Soya )
- 2 tbsp Gluten Free Dijon Mustard ( I used Maille check ingredients list !!)
- 1 tbsp Cornflour / starch
- 1 Clove of Garlic
- Grated Fresh Nutmeg
- Salt and Pepper to individual taste
Directions
- Add the Gluten Free Flour, Xanthan Gum and Salt to a large bowl, whisk together
- Measure out the milk and warm to body heat either in the microwave for 30 seconds or in a pan on the hob
- Add the milk and the 3/4 tsp Olive to the flour
- Mix until combined in clumps
- Pull into a ball with your hand and place on a work surface
- Knead for 3 minutes until ball becomes smooth ( don’t worry it wont become tough youv’e no gluten !!! )
- Place in a bowl, cover with clingfilm and leave to rest for an hour on the side so the fluid absorbs
- Whilst the dough is resting prepare the filling
- Cut the peel and cut the potato into 1/2 in pieces
- Place in a pan and bring to the boil, simmer for 15 minutes until soft when pierced with a fork
- Whilst potatoes are boiling chop onions finely
- Add the onion to the pan
- Cook on low for 10 minutes until onions become soft and translucent stirring occasionally to reduce browning
- Transfer the onions onto a tray covered with kitchen towel to remove grease with a slotted spoon
- Drain the potatoes, add the milk and mask with a potato masher till smooth
- Add the Nutritional yeast and garlic powder and stir in until combined
- Add the Onion to the mash and stir in until combined
- Pepper and salt to taste …. SAMPLE IT !!!!!!!
- Set Aside
- Take half the dough ( leaving the other still covered in the bowl )
- On a floured board roll out to 2 mm thick with a piece of clingfilm over the top
- Cut out circles using 3 in / 7.5 cm smooth edged cutter
- Take a teaspoon of the filling and place in the middle
- Dampen the edges with water
- Fold the circle together and press the edges together until sealed
- Place on a tray covered with a clean damp tea towel to stop drying out
- Re roll and scraps and repeat Steps 22 – 29
- Take the second piece of dough and repeat the process again from 22 -29 until all the dough is used up
- In a large pan set boiling water off to boil
- When boiling add no more than 6 pierogi
- When the they begin to float take out with a slotted spoon and place on a dry tea towel
- Add the Veg stock to a large pan or wok
- Add the onion and simmer on low until there is little veg stock left, about 5 minutes
- Measure the Dairy free milk out, take 2 tablespoons out and add i to the cornflour / starch and mix til smooth
- Add the remainder of the milk to the onion mix and start to simmer
- Add the Dijon mustard and stir in
- Then add the cornflour fluid in slowly whilst stirring
- Add the garlic and simmer for one minute
- Salt and pepper to taste … TASTE IT !!!!
- Add the Spinach it may take two batches and wilt it down stirring as it wilts do this on a low heat
- Grate some fresh nutmeg and stir in
- Put a table spoon of olive oil in a shallow pan, frying pan or skillet and heat on low til bubbling
- Add the pierogi don’t over crowd the pan they don;t take long to brown about 10 seconds and flip
- Take the spinach and top with the pierogi
- Enjoy
12.Place a table spoon of onion oil in a shallow pan ( frying pan or skillet ) and heat til hot on medium heat and turn to low
MAKE THE SPINACH
So there you go its really easy and I cant tell you how pleased I am I took the plunge
They freeze superbly once made before boiling and there for an easy meal when you are short of time
Come summer I’m sure I will come up with my twist on a sweet version but Ive yet to decide how and what !!!ππ
So now for The Pierogi Porn ππ. Who would have thought that was a thing !π±
Hope you enjoyed the post. I would love to hear how you feel about savouries on the blog !!
Please feel free to leave me a comment or a like, it helps me alot.
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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake
Feel free to share me about, I’m really easy πππ especially to the awkward intolerant ones !!!!
Until Next week
πππππππππππBYEππππππππππππ
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Clares Cauldron 
I love your bakes, but itβs fun to see a savory on the blog, too! These sound fantastic, and Iβm always on the lookout for a freeze-able recipe to keep the freezer stocked! β₯οΈ
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Awe thank you Kim. Always risky but it seems to be being well recieved so will drop one in now and again in the #everyoneshouldanythingtheymake ππ dietary requirement!! Plus it was nice to try something new myself ππ
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Thank you Kim. Im so pleased you like the savouries as well as the sweet efforts ππ
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