התמונה להמחשה בלבדPeanut-freeSesame-freeNut-freeVegetarianContains gluten
Gluten-Free Pierogi Dough
Hydration and resting give the dough time to develop the texture required for shaping and cooking. In gluten-free pierogi dough, buckwheat flour, potato starch and rapeseed oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 5
- Difficulty
- Medium
Instructions
Servings:5
- 1In a bowl, mix the buckwheat flour, potato flour and salt.
- 2Sweep the mixture onto a clean work surface, preferably with a silicone mat.
- 3Make a well in the centre and gradually add the boiling water, let the flour absorb the liquid.
- 4Adjust the amount of water as needed until the dough forms well.
Nutrition
- Calories
- 185
- Protein
- 4.4g
- Carbs
- 33.8g
- Sugar
- 0.6g
Chef tips
Incorporate dried herbs for extra flavour. If the dough is too sticky, add more buckwheat flour.
Culinary reasoning
Hydration and resting give the dough time to develop the texture required for shaping and cooking. In gluten-free pierogi dough, buckwheat flour, potato starch and rapeseed oil are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.