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Yield: Approx. 36 perogies
Ingredients:
Potato mix:
- 4 medium potatoes
- A splash of cashew milk
- 1 scoop of butter
- 3 cloves garlic
- 3 stalks green onion
- 1 little handful of mozza cheese and one little handful of cheddar (I used vegan Violife)
- 1 large pinch of fresh chopped dill (dried dill works fine too)
- 1 pinch of paprika
- salt and pepper
Dough:
- 3-1/4 cups Bob's Red Mill Gluten Free Pizza Crust Mix
- 3 Eggs
- 1/2 cup of cashew milk
- 1/2 cup of Silk half and half
Others:
- Violife Parmesan cheese
- 1 large Onion
- Cremini Mushrooms
-More Dill
- 1 egg for egg wash
- oil
Instructions:
Take out the eggs, half and half and milk beforehand because they have to be at room temperature to make the dough, if they're too cold it will not work.
Bring medium pot of salted water to boil and add your peeled potatoes. Turn to medium heat and cook until you can poke a fork through the potatoes.
Drain potatoes and transfer to a large mixing bowl. Stir in your butter and splash of cashew milk. Then add all other potato mix ingredients and blend until everything is mixed and the potatoes are nice and smooth. Set potato mix aside.
Time to make the dough! First you need to whisk together the eggs, cashew milk and half and half into a large bowl. Once they are mixed you can add the Gluten Free Pizza Crust Mix in 1 cup at a time mixing into the wet ingredients using a fork. Once it's all mixed together you can knead the dough on a floured surface.
Use a rolling pin to flatten out the dough very thin (2-3mm). If the dough seems too sticky while trying to roll out you can add some more of the flour on top.
Once it's all rolled out evenly you will need to cut out large circles of dough (you can use a large glass or cookie cutter)
Once you have all your dough portioned out you can start adding the potato mix. You will want to put one little spoonful into each circle (not too much or it wont close). Before folding it closed I suggest you sprinkle in some shredded parmesan and some extra dill.
Crack an egg into a small bowl and whisk together for your egg wash. You will want to spread a little bit around the edge of the dough circle to help seal it. Then you and fold your dough in half and lightly pinch around the edge to seal it shut.
Repeat those steps until all your perogies are formed.
To cook you will want to boil a few at a time on medium heat for about 5-6 mins. Then using a slotted spoon transfer to a hot oiled pan and fry until golden on the outside. Season with salt and pepper.
You can top your perogies with fried onions, mushrooms and even some more cheese if you would like. Add a side of sour cream for dipping and enjoy!!!
