Its A Wrap !!! Or Is it ???

Pierogi On Creamed Spinach
Gluten Free, Vegan, Nut and Coconut Free

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 2😍😍

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 πŸ˜‚πŸ˜‚πŸ˜‚

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 πŸ™ˆ) 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 😜😜😜😜

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 πŸ™Š( 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 πŸ™ŠπŸ™Š)

I could waffle on for ages but you can read it here

I use Marigold original Nutrition Yeast Flakes they are readily available in most supermarkets or health freak aisles

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 😜)

I’ve opted to give you this as a full meal, on a bed of creamed spinach 😍😍

That bit of the recipe you can use over and over again !!

So lets make some parcels its dead easy . Its a Wrap !! πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

Supper is ready 😍😍😍😍

Pierogi With Creamed Spinach GF, DF V

  • Servings: 40 dumplings serves 6
  • Print

Polish Dumpling , Filled with Potato , Cheese and Onion Flavoured Filling On a bed of Creamy Spinach

Makes 40 Pierogi, they can be frozen before boiling stage by placing on a tray and flash freezing before bagging up in an airtight container for 3 months. Defrost at room temperature before boiling and flash shallow frying


  • 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


  1. Add the Gluten Free Flour, Xanthan Gum and Salt to a large bowl, whisk together
  2. Measure out the milk and warm to body heat either in the microwave for 30 seconds or in a pan on the hob
  3. Add the milk and the 3/4 tsp Olive to the flour
  4. Mix until combined in clumps
  5. Pull into a ball with your hand and place on a work surface
  6. Knead for 3 minutes until ball becomes smooth ( don’t worry it wont become tough youv’e no gluten !!! )
  7. Place in a bowl, cover with clingfilm and leave to rest for an hour on the side so the fluid absorbs
  8. Whilst the dough is resting prepare the filling
  9. Cut the peel and cut the potato into 1/2 in pieces
  10. Place in a pan and bring to the boil, simmer for 15 minutes until soft when pierced with a fork
  11. Whilst potatoes are boiling chop onions finely
  12. 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

  13. Add the onion to the pan
  14. Cook on low for 10 minutes until onions become soft and translucent stirring occasionally to reduce browning
  15. Transfer the onions onto a tray covered with kitchen towel to remove grease with a slotted spoon
  16. Drain the potatoes, add the milk and mask with a potato masher till smooth
  17. Add the Nutritional yeast and garlic powder and stir in until combined
  18. Add the Onion to the mash and stir in until combined
  19. Pepper and salt to taste …. SAMPLE IT !!!!!!!
  20. Set Aside
  21. Take half the dough ( leaving the other still covered in the bowl )
  22. On a floured board roll out to 2 mm thick with a piece of clingfilm over the top
  23. Cut out circles using 3 in / 7.5 cm smooth edged cutter
  24. Take a teaspoon of the filling and place in the middle
  25. Dampen the edges with water
  26. Fold the circle together and press the edges together until sealed
  27. Place on a tray covered with a clean damp tea towel to stop drying out
  28. Re roll and scraps and repeat Steps 22 – 29
  29. Take the second piece of dough and repeat the process again from 22 -29 until all the dough is used up
  30. In a large pan set boiling water off to boil
  31. When boiling add no more than 6 pierogi
  32. When the they begin to float take out with a slotted spoon and place on a dry tea towel

  34. Add the Veg stock to a large pan or wok
  35. Add the onion and simmer on low until there is little veg stock left, about 5 minutes
  36. Measure the Dairy free milk out, take 2 tablespoons out and add i to the cornflour / starch and mix til smooth
  37. Add the remainder of the milk to the onion mix and start to simmer
  38. Add the Dijon mustard and stir in
  39. Then add the cornflour fluid in slowly whilst stirring
  40. Add the garlic and simmer for one minute
  41. Salt and pepper to taste … TASTE IT !!!!
  42. Add the Spinach it may take two batches and wilt it down stirring as it wilts do this on a low heat
  43. Grate some fresh nutmeg and stir in
  44. Put a table spoon of olive oil in a shallow pan, frying pan or skillet and heat on low til bubbling
  45. Add the pierogi don’t over crowd the pan they don;t take long to brown about 10 seconds and flip
  46. Take the spinach and top with the pierogi
  47. Enjoy

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 !!!πŸ™ˆπŸ™ˆ

So now for The Pierogi Porn 😜😜. Who would have thought that was a thing !😱

Alright I’m blogging its a flat lay 😜😜
Up close and personal 😜
Really personal πŸ˜‚πŸ˜‚πŸ˜‚
I wouldn’t go any thinner than 2 mm thick….have some sense its still GF !!!!!
Ultimate Pierogi Porn !!! Really 😱😜😱

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.

Sign up for an Email, so you never miss another recipe, or some pretty pictures ,or Follow me on WordPress or Insta and see what I’m up too.

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 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week


No Jam Dodging Here !!!

Jammie Dodger Shortbread Sandwich Biscuit. Gluten Free and Vegan

Childhood memories are made of with these !!!


Most probably for me because these biscuits are just slightly older than me !!!

Not these actual biscuit …..obviouslyπŸ™ˆ but the concept

They are such name after Rodger the Dodger a character in the National Institution that is the comic book ….The Beano

If you want to read all about Rodger fill your boots here

So theres’ your non bake bit for this week………good old Rodger πŸ™ŠπŸ™Š

The Jammie Dodger is still to this day a popular treat……a shortbread biscuit filled with Raspberry or Strawberry Jam ( ermmmm Jelly for the US folk I think 😜)

They could be described as a smaller version of a Linzer torte …..but really its just a Jammie Dodger ( oh goodness I do hope Burton’s are okay and I’m not heading towards trouble for use of trademark πŸ™ŠπŸ™Š)

Now I may have made these with my flash biscuit cutter set from Dexam but you don’t need it. I’ve included the options in the recipe notes …… but here’s the link ( there is no affiliation or freebie I just bought them πŸ™ˆ)

So if you want a biscuit that surpasses the commercial intolerant ones out there then here’s your chance to fill your biscuit tin and love your belly !!

Oh and by the way….one is never enough !!!!😜😜😜😜

So lets get your BISCUIT ( cookies may not apply πŸ˜‚πŸ˜‚πŸ˜‚) Tin, full to the brim and ready for the weekend

Oh and because this is Love Weekend and it was Valentine Day Yesterday the frugal of you will be celebrating today πŸ™ˆπŸ™ˆ I do love a frugal Valentines Day πŸ˜‚

So here’s one for next years memory bank or just make every day a love day with these…… discrimination for not being the 14th πŸ˜‚πŸ˜‚

Lets Bake 😍😍😍😍😍😍

The Love Biscuit πŸ˜‚πŸ˜‚πŸ˜‚ bet Rodger didn’t think that one through πŸ˜‚

Jammie Dodgers GF, DF, V

  • Servings: 25 biscuits
  • Print

Shortbread Type Biscuit with a lovely Fruity Jam Centre

5 cm Cutter ( 2 in ) and 2 cm cutter ( 1/2 in ) required are the size of the cutter I used . you dont need the flash cutter !!!!

Can be made bigger or smaller but bake time will need to be adjusted These biscuits are best constructed and eaten on the same day as need Store unfilled biscuits for at least 7 days in air tight tin….make a few up each day to enjoy .

If you have limited baking trays please cook bottoms first leave to cool , remove to rack and then when tray is cold reuse fro tops…. no need to use fresh parchment reuse and be frugal πŸ˜‚πŸ˜‚πŸ˜‚

Recipe can be halved or doubled


  • 350 g Gluten Free Plain Flour Blend ( if not using your own blend I recommend Dove Farm UK or PIlsbury US )
  • 1/2 tsp Xanthan Gum ( omit if your blend contains it )
  • 1 tsp Bicarbonate of Soda
  • 50 g Soft Brown Sugar
  • 50 g Caster / Superfine Sugar
  • 3 tbsp Golden Syrup , Maple or Agave Syrup
  • 1 tbsp Vanilla Extract
  • 1/2 tsp of salted caramel flavouring ( optional )
  • 140 g Vegan butter ( Stork Block UK or Earth Balance US )
  • 220 g Strawberry or Raspberry Jam ( 1/2 a jar if shop bought )


  1. Weigh Flour, add Xanthan gum and bicarb to a bowl, whisk and the sieve together
  2. Add the Butter and both sugars to a bowl and either using a stand mixer with a paddle attachment or hand mixer mix for 3 minutes until smooth and ‘creamed ‘ on a medium setting
  3. Add the golden syrup and mixing on low mix until combined
  4. Add the vanilla extract and salted caramel flavouring ( if using ) and mix until also combined πŸ™Š
  5. Add half the flour mix to the butter gloop and mix on slow until its all mixed in and starts to come together
  6. Add the rest of the flour and mix again until its starts to form a large lumpy !!
  7. Tip the dough out of bowl on to clingfilm and shape into a rectangle
  8. Wrap tightly and place in the fridge for minimum of one hour !!
  9. Heat Oven to 160 C Fan / 180 C Standard / 360 F
  10. Line two baking sheets with parchment ( No idea on slipmats I don’t use them !!! )
  11. Take out the dough and cut it in half !!! You have top and bottoms to the biscuits and i find that easiest , as I’m rubbish at counting πŸ˜‚πŸ˜‚
  12. Roll the dough out to a thickness of 4 mm ,1/8 th in between two sheets of cling film
  13. Cut out whole flat biscuits and place onto tray they don’t spread so no need for much space , gather scraps and re roll and cut as necessary
  14. Roll out second half of dough and cut further full biscuits , using the smaller cutter cut out small centre pieces, place on baking tray as before
  15. Bake for 8 to 10 minutes until slighlty raised and changed in colour but not browning
  16. Remove from oven and DO NOT REMOVE FROM TRAY TILL COOLED !!!
  17. When all biscuits are cooked using a teaspoon add the jam to the bottom full biscuit and sandwich it with a top cut one…….
  18. Job Done Enjoy

So there you go….you wont look back and these and are a bake that even the kids could join you in and make it a baking day !!!!

They will love them as well as you !!!

So lets do it lets get the pics and the biscuit porn…. this is the 3rd in a series of 4 traditional Brtitsh biscuit that is hitting the blog, the last one will be in a couple of weeks to finish the holy trinity ( well 4 ) of them

So far you ve had Custard Creams, Bourbons and Jammie Dodgers come back for the final installment !!!

For sharing ????? Or Maybe NOT πŸ˜‚πŸ˜‚πŸ˜‚
Pure Perfection with your Cuppa, Don’t you think ???
Line then up !!!! Enjoy the moment 😜😜
There where 5!!!!
Then there where 4 !!!!
Whoops πŸ™ˆπŸ™ˆ Would you give someone your last Dodger ?????
Biscuit porn at its best !!!!!

Please feel free to leave me a comment, or a like, it really does spur me on.

Signup for an Email, so you never miss another recipe or some pretty pictures and maybe a little wit and sarcasm😜. Or follow ,me on WordPress or Insta and see what I’m up to on a daily basis.

If you make any of my cakes or use my recipes, let me know how you get on, I love to hear. Drop me a line at @clarescauldron or tag me on Insta or use my #everyoneshouldenjoycake

Feel free to share me to Family, Friends and those awkward ones, I don’t mind, the more the merrier.

Until next week……..Bye for now πŸ’œπŸ’œπŸ’œ

This is NO Has- BEAN! πŸ™ˆ

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