Gluten-free pierogi stuffed with sauerkraut and wild mushrooms | Food-e-Land
Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving.
Ingredients
- Dough: 100 grams rice flour
- Dough: 80 grams light buckwheat flour
- Dough: 60 grams tapioca flour
- Dough: 60 grams of potato starch
- Dough: 1/2 teaspoon of salt
- Dough: 10 grams psyllium husk (1 tablespoon)
- Dough: 2 tablespoons delicate oil
- Dough: about 300 ml of boiling water
- Filling: 1kg sauerkraut
- Filling: 1 large onion
- Filling: 200 grams dried wild mushrooms
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