Cherry Perogies

 

I've been having the most uncontrollable craving for cherry stuffed perogies, topped with sour cream and sugar!

About a year ago I used my grandmother’s recipe and bluntly subbed Bob's Red Mill gluten-free all-purpose flour and Xanthan Gum for regular flour. The result was eh ok but not quite the same. I couldn’t get the dough the right consistency. This time I’m “experimenting” for the first time with a flour substitute called cup4cup. It promises to be the perfect gluten free alternative for traditional flour and can be substituted literally cup for cup.

The Original Recipe:

 

Dough 

3 Cups flour
2/3 cup water
1 egg
Salt to taste

Stuffing

Pitted Cherries


Mix flour, water, egg and salt in to a firm dough. Cover with a towel and let stand 30 to 40 minutes. Roll, cut, stuff, cook and eat :) Easy right?

Gluten Free Recipe

Dough

3 Cups cup4cup flour
1 1/2 cup water
1 egg
Salt to taste

Stuffing

Trader Joes’s Dark Morello Cherries

     When mixing the dough I ran in to a problem: the 2/3 cup water was not nearly enough. I had to add water till dough was the right consistency. Educated guess about 1 ½ . On the plus side the cup4cup flour feels and looks like real flour.

 

      After the 40 minute rest period, I rolled the dough in to a thick sheet, using a large glass cut out the perogie rounds. Stuffed each with two cherries ( if your rounds are bigger, more cherries) and pinched them shut. The dough seems to dry out very quickly, I had to wet the inside edges of the rounds in order to get them to stick. 

      Cook in boiling water till they float. 

      Serve with sour cream and sugar!

 

Serves: about 7

Calories per serving:  294 (sour cream and sugar will add more calories, but you knew that)

Taste factor: Almost like Grandma's

Texture factor: Are you sure this is GF?

Note: This made about 56 perogies. You don’t have to cook them all at once. I cooked 10 and froze the rest for later.