For those of you who love perogies you understand how much they can be missed when trying to eat Paleo. This recipe will give you the best of both worlds. These perogies are 100% Paleo friendly and will surprise you on not only how good they taste, but how much you don’t notice they aren’t standard perogies. Like many our recipes, this leaves a lot of room to add different ingredients and options. So play with these and find the perfect mix for you.
Makes 24 Perogies
|Prep Time: 45 minutes||Cook Time: 10 minutes||Total Time: 55 minutes|
- 1/2 cup of Tapioca flour (Plus a little extra for rolling out the dough)
- 1/2 cup of coconut flour
- 3 Eggs
- 1.5 tablespoons of Xanthan Gum
- 1 teaspoon of sea salt
- Optional-1 tablespoon of extra virgin olive oil (you will need a little more flour if you use olive oil)
- 1/2 of a medium turnip
- 2 teaspoons of garlic salt
- 1/2 cup of low sodium chicken broth (you can use coconut or almond milk if you want to make these vegetarian)
- 1 tablespoon of fresh garlic
- 1 medium white onion
- 1 tablespoon of fresh butter, Ghee, or coconut oil
- Peel, cut into small pieces, and boil the turnip before starting the dough.
- Combine all of the dry ingredients into a medium sized bowl.
- Create a small “well” in the bottom of the mixture.
- Add the 3 eggs and olive oil to that “well”.
- Start whisking the eggs and olive oil together while slowly incorporating the dry mix.
- Once the ingredients are evenly mixed, form your dough into a ball and coat the outside with tapioca flour.
- Put the dough into the refrigerator for about 10 minutes to firm up.
- As the dough is firming up, check on your turnips. If they are not finished you can start cutting the circles out of the dough.
- When the turnips are soft, mix together as you would mashed potatoes while mixing in the chicken broth and garlic salt. Then set aside.
- Now cut your dough into 4 equal pieces.
- Cover each piece with tapioca flour and roll out into into flat sheets. We use the pasta roller attachment for our KitchenAid mixer but you can roll these out with a rolling pin to your desired thickness.
- We then use a round cookie cutter to cut the dough into equal circles. We have a ravioli single cut, circular ravioli mold. Our cutter is the same size as our ravioli mold to make it easy. You can use a cup as a cutter and fold them by hand if you don’t have these helpful gadgets.
- Now use about a tablespoon of the mashed turnips to fill each dough circle and then seal.
- You have 2 options here, you can freeze all of the Perogies and they will will have a better seal for when you boil them, or you can just add them to the boiling water now. We generally eat a portion right after making and freeze the rest for great future dinners.
- Put the unfrozen Perogies into a pot of boiling water for 5 minutes (10 minutes for the frozen version).
- As they are boiling, begin to saute the onions and garlic in a pan with either a tablespoon of fresh butter, Ghee, or coconut oil.
- When the Perogies are ready then add them to the pan and brown both sides of each Perogi.
- Serve and Enjoy!
Additional Options: We have made these with bacon in the turnip mix and it was delicious. You can also add things like shredded cheese, additional herbs, other vegetables, etc.
Nutritional Per 4 Perogies
|Total Fat: 8.3g||Saturated Fat: 6.1g|
|Carb: 21.2g||Sodium: 1391mg|
|Fiber: 6.1g||Cholesterol: 85mg|
|Sugar: 3g||Protein: 5g|