When I saw this recipe posted over at Mennonite Girls Can Cook, I knew it was going to be on my MUST TRY list! And boy, I have not been disappointed. Although I have not used the dough for perogies yet, we have loved the noodles with some cream gravy & onions…yum! After going gluten-free, I thought that the perogies & keilke were off the list for life, but that wasn’t the case at all. Thank you, Julie, for the great recipe!! The dough rolls out and cuts fabulously, and when they cook up, they separate nicely. Very impressed! We’ve started making a triple batch of this recipe, so there would be enough for lots of leftovers too, because fried up the next day, they taste fantastic! This Mennonite girl is happy.
- 1 1/2 cup cream-style cottage cheese
- 1 egg
- 1/4 cup milk
- 1 Tbsp oil
- 1/2 cup brown rice flour
- 1/4 cup potato flour (I’ve been using potato starch without a problem, only saw now that it is supposed to be flour)
- 1/4 cup tapioca starch
- 2 tsp xanthan gum
- 1/2 tsp salt
- Place first 4 ingredients into blender and mix until totally smooth.
- Put dry ingredients in plastic bag and mix thoroughly.
- Pour liquid ingredients into bowl and add the dry ingredients. Mix thoroughly, turn out onto dusted counter and knead until smooth – redust as needed until dough is non-sticky. I like sweet rice flour for rolling gluten-free dough but you can also use tapioca flour (Because of the cottage cheese in the dough the dough has a bit of a different texture but it handles well.)
- Roll dough out as thin as possible and cut out your circles using cookie cutter or tumbler.
- Add your preferred filling and pinch edges of pergoies firmly.
NOTE: Always freeze your perogies before cooking – keeps a better seal on edges
Drop frozen perogies into boiling salted water with a tbsp of oil added. Boil for about 5 minutes. Drain drizzle with melted butter, or brown in butter in frying pan — then serve with cream gravy and fried onions.
Noodle (Keilke) Variation:
- Roll out your dough as thin as possible. Cut dough into 2-3″ strips. Re-dust with sweet rice flour, and stack three strips of dough on top of one another. Cut through 3 strips of dough at a time, giving you 3 noodles for every cut. Between a 1/4 to an 1/8″ works well. Repeat until all the dough has been rolled & cut.
- Boil them for several minutes in salted water, then drain well in colander.
- Toss with some cream gravy and serve, or transfer to frying pan and brown noodles in olive oil and butter.
Source: Mennonite Girls Can Cook