I used this recipe for potsticker dough, which I recieved from eating outlouds website
Potsticker Dough
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!
7 comments:
Your blog is looking beautiful!
I'll have to try that one - my daughter and I love perogies!
I hope you do... it is so simple... I love simple recipes- I think you will find the majority of my recipes are quick and easy! I hope you enjoy the recipe!
did you say EASY? I'm in! I have been meaning to make perogies for the last year but every recipe is so labor intensive but I can totally do easy!
The original recipe says to roll it out and cut circles, but I do it the east way- seperate into the right number of balls, pat down, fill and cook and eat- way easier then getting the rolling pin out! Especially because I havent mastered using a rolling pin yet...
You said it was gluten free, so can you use pretty much any kind of flour, or did you have one in particular that you used?
I used my gluten free flour blend- I just sub it cup for cup for regular flour in recipes, although I find it tends to need more water per baking recipe
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