Gluten Free Polish dumplings ‘pierogi’ with cheese are now, together with a carp fish in jelly (find a detailed recipe here: https://fitfodmapfoodie.co.uk/2018/12/low-fodmap-carp-fish-in-jelly.html ) my favourite Christmas Eve’s dish. My Mum always made traditional Polish dumplings with sauerkraut and dried porcini mushrooms (always picked by the family in the Autumn season).
But now, when every attempt to eat sauerkraut finishes with a serious gut problems, I had to find an alternative to this filling. These Gluten Free Polish dumplings ‘pierogi’ with cheese are much milder option, they are Low FODMAP, as well as gluten free and lactose free.
I eat those Polish dumplings with a sweet cheese filling more like a warm dessert, just after Christmas Eve’s supper.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for 32 of a Gluten Free Polish dumplings ‘pierogi’ with cheese:
1/2 orange peel, 1/2 lemon peel, to make candied peel. (How to make it, please fidn information below).
3 tbsp. sugar
1 tsp. ground cinnamon
Instructions for a Gluten Free Polish dumplings ‘pierogi’ with cheese:
To make candied fruit, from orange and lemon peel:
(You can make it in advance).
Thinly take the peel off the orange and the lemon.
Cut it into stripes and then in small squares.
Place the orange and lemon peel in a small saucepan. Fill it with water, just over to cover it.
Simmer it for 15 minutes. Then add the 3 tbsp. sugar, stir it in to dissolve and continue simmering for another 10- 15 minutes, until most of the water evaporates.
You can make more of it and place in in a clean jar and keep in the fridge.
To make the Polish dumplings ‘pierogi’ dough:
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.
To make a sweet curdle cheese filling, with raising and candied fruit:
Place the curdle cheese ‘twaróg’ in a large deep plate, with all of the sour cream and start mashing it with a fork.
Then add the rest of the ingredients and mix it all in well.
How to assemble and boil your Gluten Free Polish dumplings ‘pierogi’ with cheese:
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. In this case, I used a pierogi maker that makes it much easier to fill and form a dumpling. Very similar to the one I have is available on Amazon:
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, it is very cheap.
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.
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.
Place them in a serving plate.
Those Gluten Free Polish dumplings ‘pierogi’ with cheese can be enjoyed the next day, reheated on a pan, with a bit of a clarified butter. It creates a wonderful, crunchy outside layer.
Nutritional Facts for 1 Gluten Free Polish dumpling ‘pieróg’ with cheese: