Once again I came across White Farmer Cheese, which is a perfect ingredient to add to mashed potatoes to create a filling for Ukrainian Varenyky (Polish Pierogi), or Palushy, also known as Gnocchi, or Lazy Varenyky (Pierogi).

There are many people out there who are Gluten intolerant, so I am trying to turn some of the more popular Ukrainian traditional recipes into Gluten free ones.

Today I was creating a gluten free recipe for Palushky, and they came out just wonderfully.

I already have posted a Gluten Free Varenyky receipe, so today I used the same gluten free flour to make the gnocchi.

This recipe yields 30 pieces of gnocchi, which is enough for a meal for 2.

Ingredients:

  • 1 cup potatoes, cooked, mashed, and cooled
  • 1 cup gluten free flour
  • 1/4 cup Farmer Cheese (Friendship makes it too)
  • 1 whole egg, slightly beaten
  • 1/4 tsp. black pepper, ground
  • 1/2 tsp. salt
  • 1/2 tsp. onion powder
  • 1 tsp. parsley flakes
  • 1/2 cup of chopped onions, fried (to served over dumplings)

Directions:

  1. On a large cutting board, or counter top, place the mashed potatoes in a pile, and forming a well in the middle.
  2. Add flour, farmer cheese, pepper, salt, onion powder and parsley flakes.  Make a well in the middle.
  3. Add the beaten egg.
  4. Using a spoon, work all the ingredients together, to form a dough.  If the dough is sticking to the board (work station), sprinkle some flour on the board and knead it gently into a dough ball.
  5. Rest the dough for about 5 minutes, by placing it on floured board and covering it with a tea towel (dish towel).
  6. Scrape off, and discard, any remnants of the dough from your cutting board.
  7. Sprinkle the board generously with flour.
  8. Cut the dough in half, and roll out into a log, 3/4 inch in diameter.
  9. Using a knife, cut the log crosswise into ½ inch wide chunks.
  10. Roll each chunk between the palms of your hands to shape it (see picture).
  11. Scatter them on the floured board, so they do not touch each other, and sprinkle additional flour over them.
  12. Using the tines of a fork, press each dough piece gently, to imprint the fort groves, and flatten it slightly.
  13. Let them rest for few minutes.
  14. Fill a 2 quart pot with water, add a little salt, and bring to boil.
  15. Drop half of the dumplings into the boiling water, stir with a wooden spoon, so they do not stick to the bottom, and wait until they will rise to the top.
  16. Bring the water to boiling again, and let the dumplings cook for 1-2 minutes.
  17. Remove dumplings with a slotted spoon into a colander placed over a bowl, and let them drain.
  18. Bring the water to boiling once again, and repeat the above process for the second batch of dumplings.
  19. Melt the butter in a frying pan, and sauté the onions to a nice golden color.
  20. Serve dumplings with the sautéed onions, and a generous dollop of sour cream.

Enjoy an old recipe, with a healthy twist.

 

 

 

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