Makes 20

 

Ingredients

 

Dry

• 3/4 cup brown rice

• 1/4 cup organic oat flour (some oat flour isn't gluten-free so make sure you buy organic)

• 2/3 cup potato starch

• 1/2 tsp. celtic sea salt

• 1/2 Tbsp. baking powder

• 1 Tbsp. xanthan gum

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Wet

• 1/2 cup warm water + 2 tsp. warm water

• 1 Tbsp. flax meal + 3 Tbsp. warm water - Egg replacer

• 2 Tbsp. coconut oil

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Filling

• 1 sweet potato

• coconut oil

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• a dash of Mrs.Dash seasoning or salt and pepper

​

 

What to do

 

Dice sweet potato and fry with coconut oil on low/med heat for 20 minutes until soft. Add to a bowl. Mash and add powders and seasoning. Set aside.

 

While the potatoes are cooking, mix all dry ingredients together in a bowl.

 

Slowly add wet ingredients while stirring. After all the wet ingredients are added the dough will look very dry. Now knead the dry dough together. This is where you can add 1 tsp of warm water, slowly. Knead again. (1 tsp goes a long way)

 

Once you have a solid round ball of dough split into two. Wrap one side in saran wrap, tight, to keep air out. (If doubling recipe, like I did, you will wrap three balls in saran wrap and work with one, equalling four balls)

 

Lay a large piece of saran wrap on to your working surface. Roll the other side of dough into a ball. If it cracks add water to one hand and roll again. Place in the middle of your saran wrap working surface.

 

Lay another equal sized piece of saran wrap on top of the ball of dough. Press the dough down with your hand so it's flat and easier to roll. Now roll the dough with a rolling pin on top of the saran wrap. Turn the dough and roll again. (The saran wrap trick is amazing)

 

Once you have rolled your dough out so it around 2mm thick it's time to use a jar or a round cookie cutter to cut out perogie discs. 

 

Fill a pot with water and set on the stove.

 

Take 1 tsp. of sweet potato filling and add to the center of the disc of dough. Dip your finger in warm water and dab the perimeter of the circle. Fold the dough in half and bind the edges together by pinching. Dip your fingers in the warm water and smooth out the edges. (If the dough cracks add water to your finger and smooth out the crack) Place the perogie on a plate. Do this process to all of the discs. Roll the dough again and cut out more discs. 

 

Bring the pot of water to a boil.

 

Once the one side of dough is done add the plate of perogies to the pot of water. Turn the pot down a bit. Once the perogies are floating they are done.

 

Add to a plate and let cool and dry. 

 

Now from here you can either freeze the perogies or fry them.

 

Fry them in coconut oil and garnish with green onion or caramelised onions (onions sauteed in maple syrup), salsa and celtic sea salt.

 

*NOTES

 

- Do the dishes as often as you can to have a clean working area. It's so much easier to work in a clean kitchen.

 

- Do not let the dough sit out uncovered. The discs will dry out within 10 minutes and it is almost impossible to pinch closed.

 

- Make sure water is warm for closing perogies.

 

- Do not dry perogies on paper towel, I learnt the hard way.