There's no end to the wonders of pierogi. They're ultimate comfort food and you can get as imaginative as you like when it comes to fillings. I can't even express how much better they are to the shop bought ravioli...trust me, nothing beats home made dumplings with lashings of butter or caramelised onions...add a glass of wine, crackling fire and you just got yourself into autumnal comfort heaven. It's not easy to get good gluten free dumpling dough, it's just not the same! But this recipe makes the best gluten free dumpling dough I've ever had. The dough sticks perfectly together, has great consistency, and taste as close to the gluten ones as they get!
1 cup rice flour
1/2 cup tapioca flour
1/3 sorghum flour
1/4 buckwheat flour
2 tsps milled flaxeed
1/2 teaspoon xantam gum
3 tsps olive oil ( not virgin )
1/2 tsp salt
2 cups freshly boiled water
6 medium size parsnips
80g fresh soft goats cheese
1/2 tsp cumin seeds
1 small garlic clove crushed
1/2 tsp white pepper
1/2 tsp salt
Method for the Dough
Place all dry ingredients in a bowl of standing mixer. Turn it on a low speed just to blend all the flours together. Add oil and increase the speed to medium. Add 1 cup of boiling water gradually and let the dough to absorb the water before adding the second cup. Pour the second cup gradually and turn the mixer off when the dough sticks together and forms a ball. Take it out on a surface dusted with rice flour and finish kneading it by hand. If it's too sticky add a tablespoon of tapioca flour, if it's too dry, add a tablespoon or two of boiled water.
Place the dough in a plastic bag or linen cloth for about 10 - 15 minutes.
Boil a big pot of water with 1 teaspoon of salt and 2 tablespoons of olive oil ( not virgin ).
To roll the dumpling dough, tear a tennis ball size & keep the remaining dough in the plastic bag. Place your piece of dough on a surface dusted with rice flour ( don't forget to dust the rolling pin too! ) and roll to about 1 or 2 mm thickness. Cut out circles with scone or cookie cutter and place the filling in the middle joining the edges of the dough together by pinching it. Put away on a plate and cover with a tea towel. When you have made about six or seven dumplings, drop them gently into the pot of simmering water ( don't let the water to bubble aggressively ), and leave to gently simmer. When the dumplings flow up to the surface, leave them be for about a minute or two before taking them out. Repeat the process until you run out of dough and filling.
Method for the Filling
Peel and roughly chop parsnips. Steam or boil them until soft but still firm. Rinse and mash the parsnips with goats cheese, crushed garlic, salt, pepper and cumin. Leave to cool down before putting it into the dumpling dough.
Best served with caramelised onion or fried on a little oil the next day.