I love pierogi and they appeared in my life since I can remember. Especially making pierogi with my Mum always seemed to be a therapeutic session. Starting from my childhood, when me and my sister were helping in the kitchen before Christmas, and when we were making pierogi, we knew it’s time for celebration. Now, due to IBS, I had to invent these Low FODMAP gluten free Polish dumplings ‘pierogi’, with homemade meat stuffing.
Making Pierogi as a form of therapy
Another crucial time was when I was recovering after nearly 3 months in the hospital, and making pierogi for Christmas 2013, probably for the first time in London, it was my first homemade meal that I made myself.
Great time together with a family
Now it is a happy time each time we do it, this time my 5 year old daughter, who is starting to help. But since I started a low FODMAP diet, and gluten products were a ‘no no’, I stopped eating them. Now, I decided to recover this tradition and I did a lot of research, which resulted in finding this, amazing recipe on natchniona.pl website: Gluten free pierogi, in Polish
I adapted it to create a Low FODMAP gluten free Polish dumplings ‚pierogi’.
Low FODMAP gluten free Polish dumplings ‘pierogi’
I did them today and they aren’t worse or much different from usual, wheat flour pierogi, that I am used to! They taste FANTASTIC!
Ingredients for 31 servings of Low FODMAP gluten free Polish dumplings ‚pierogi’, meat stuffed (pierogi z mięsem):
FILLING – ingredients to make a stock:
400 g turkey leg
1 carrots (61 g)
60 g parsnip
160 g celeriac
25 g leek, green part only
salt, pepper, 2 bay leaves, 2 allspice balls.
PIEROGI DOUGH:
150 g potato starch flour
75 g rice flour
50 g linseed, blended into a flour
220 ml hot water, few minutes after boiling
1/2 tbsp. vegetable oil
1/2 tsp. salt
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Instructions for Low FODMAP gluten free Polish dumplings ‚pierogi’,
meat stuffed:
First, make a soup, ‘rosół’, using turkey meat, spices and vegetables, simmer for 1 1/2 h.
You can add more veg, eat veg and soup broth on the first day, and keep the meat and leftover veg for next day – making pierogi.
Mince meat and veg in a meat mincer. If you don’t have one, you can use a larg blender.
Season to taste with salt, pepper, favourite herbs. It is cooked meat, so you can taste the seasoning.
Pierogi, waiting to be boiled.
Those nice and even pierogi’s were made, using a pierogi maker – cutter. I found a very similar one for you on Amazon:
Put all dry ingredients in a mixer bowl, mix. Add oil and 150 ml of hot, but not boiling water.
Start making the dough, using a hook mixer attachement.
Slowly add more water, until starts forming a ball (I added all 220 ml). Turn off the mixer, finish kneading with hands, util the dough is more smooth. It has a bit like playdough texture.
Sprinkle potato starch flour on the table, and roll the dough quite thinly, but not too thin. Using a bowl or large cup, cut out circles.
Fill circle with a filling, not too much, or they will burst during cooking. Close and make fork marks to seal. I used pierogi making tool, on the picture below.
Pierogi made in a special tool (very cheap in Poland).
Boil a large pot of salted water. Place 5-10 pierogi inside, depending on their size, they will drop to the bottom, when they rise to top, simmer for 1 minute more and remove them from the hot water. Rinse in cold water, so they don’t stick on the plate.
