Thursday, October 16, 2008
Perogies (Vegan, gluten free, citrus free, EASY!)
I used this recipe for potsticker dough, which I recieved from eating outlouds website
2 cups flour
1 cup hot water
dash of salt
The ratio can be increased using 2 parts flour, 1 part hot water. I placed the flour into my mixer with a dough hook. I slowly added the water until the dough formed. Allow it to knead for a few minutes until a smooth ball forms. The dough should be soft and not tacky to the touch. If it’s too wet, add a few tablespoons of flour and mix again. Depending on the humidity of your kitchen, you may need more or less water.
Place the dough on a flat surface and cover with a moist towel. Allow to rest for 30 minutes.
I then seperated this dough into 40 small balls, flattened them with my hands, filled them with potatos and spices, boiled them until they floated to the top, ate some like that, and pan fried a few in oil to make them crispy- Delish- next time I plan on freezing most of them for quick lunches or healthy snacks- these would also make a great apatizer for friends! Next time I think I will mix the potatos and spices with some cheese, or potatos and onions, and serve it with an asian dipping sauce!