Multi-Grain Dumplings (Varenyky, Perogie) – Gluten Free Recipe
They can be filled with whatever fruit or vegetable is in the season, and even with meat, for a hearty meal.
Those of us who make them on regular basis, are accustomed to preparing the dough with the all-purpose white flour.
However, I have been experimenting lately with other flours, to customize my recipe for those who are allergic to gluten or wheat.
My previous dumplings recipe with White Rice flour was excellent in taste and texture, however next time I am definitely filling them with apples or cherries. I feel this dough will be perfect for that filling combination, served with caramel, butter, or brown sugar.
This time I used Gluten Free Pizza Crust Whole Grain Mix, and the dumplings turned out awesome.
This flour is a mixture of Whole Grain Brown Rice, Potato Starch, Whole Grain Millet, Whole Grain Sorghum, Tapioca and Potato, plus other additives.
Since this flour is suitable for pizza crust, it also includes a separate packet of yeast (as pictured above), which you do not use for this dumpling recipe.
This dough has some elasticity, unlike the Rice Flour dough, but not as much as one made with all-purpose white flour.
I was able to roll it out, but I chose to cut it up in strips, then form 2×2 inch squares, rather than cutting out circles, as in the traditional technique posted previously.
I highly recommend this flour for those who love varenyky, but can not tolerate gluten or wheat.
I actually would use it all the time now, if it wasn’t for the more than double price of the regular flour.
This recipe yields 38 dumplings.
- 2 cups Gluten Free Pizza Crust Whole Grain Mix
- 1/2 tsp. salt
- 1 whole egg, slightly beaten
- 1 Tbs. sour cream
- 1 cup whole milk (or low fat)
- Prepare the dough the same way as demonstrated in this *post*
- This dough does not need to rest, like the one made with flour containing gluten.
- As soon as your dough is ready, sprinkle the work surface with same flour mix, and roll it out.
- Cut into 2 inch strips (pizza cutter is great for this), then cut crosswise to form 2 x 2 inch squares.
- Place squares on a tea towel, spread out so they do not touch.
- Place 1 tsp of filling on each square (I used potato/cheese filling - see TIP below this post), dip your fingers in same flour mixture, and gently close the edges to fully enclose the filling.
- Fill a 6 quart pot with water 3/4 full, add 1 tsp salt, and bring to boil.
- Drop 10 dumplings at a time into boiling water.
- Stir gently with a wooden spoon, so they do not stick to the bottom of the pot.
- Do not cover the pot.
- Once they come up to the top and resume boiling, cook for 3 minutes.
- Remove with a slotted spoon onto a colander, rinse under running cold water, and set aside to drain off. They will feel a little bit slippery, due to the lack of gluten.
- Cool and grease for storage, or serve warm with butter and sauteed onions.
For other serving suggestions you can also fry them lightly on both sides in oil or butter, and serve with sautéed onions, plus a dollop of sour cream (my favorite), as in the picture on the right.
They are absolutely delicious, no matter how you serve them.
I must say, I was pleasantly surprised of the outcome of these dumplings, since I was not sure how they would hold up during the pinching and cooking process.
I had no problem with sealing the sides, and none of them opened up during boiling, which is not always the case with the traditional ones.
These were excellent reheated the next day. Sooooo good!!
My husband liked these more than the traditional ones, due to the lightness of the dough.
I peeled, quartered, and cooked about 8 medium size Red potatoes, with 1 tsp. of salt. Once they were done, I drained the water, and mashed the potatoes with about 3/4 cup of shredded sharp cheddar cheese, 1/2 onion, chopped and sauteed in butter, and black pepper to taste. When cooled, I used about 1 tsp. of filling for each dumpling square.
I had some filling left over to use as a side dish for another dinner.