Gluten-free pierogi stuffed with sauerkraut and wild mushrooms
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.
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Ingredients
- 100 grams rice flour
- 80 grams light buckwheat flour
- 60 grams tapioca flour
- 60 grams of potato starch
- 1/2 teaspoon of salt
- 10 grams psyllium husk (1 tablespoon)
- 2 tablespoons delicate oil
- about 300 ml of boiling water
- 1kg sauerkraut
- 1 large onion
- 200grams dried wild mushrooms
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