Multi-Grain Dumplings (Varenyky, Perogy) - Gluten Free Recipe (2024)

FAQs

What is the difference between dumplings and perogies? ›

What they taste like: Pierogis are heartier and heftier than Asian dumplings like gyoza and Chinese potstickers. The dumpling wrapper is thicker and the filling is often rich. The dumpling itself is also bigger and heavier, and often topped with a sauce of melted butter.

These traditional Polish dumplings (not traditionally gluten free) are boiled then baked or pan fried, and served as a main dish or as an appetizer. I have even filled these gluten free pierogi with sweet potatoes and sprinkled them with cinnamon and sugar as a sweet after supper treat.

Varenyky is the more commonly used term in Ukraine, often eaten with sweet fillings, while pierogi are the national dish of Poland. Different to pelmeni as they are usually vegetarian, varenyky and pierogi can be served fried in butter, usually as an appetiser or a dessert.

Why Is My Pierogi Dough Tough? A number of factors can affect the texture of your dough. Make sure you let the dough rest before rolling it out since that should help relax the gluten and make it more pliable. If your dough is still tough, it might need a little more water.

The name differs depending on the region, with states further east such as Russia preferring the term vareniki, while those further west, such as Poland and Slovakia, use the term pierogi. Unlike pelmeni, they are usually stuffed with a vegetarian filling of potato, cabbage, cheese, or mushrooms.

pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

T's Pierogies Classic Cheddar. This product has 2 ingredients with gluten and 3 ingredients that may have gluten.

Introduction: Consumers with celiac disease are discouraged from eating fried foods cooked in shared fryers with wheat-containing foods at restaurants based on presumed gluten exposure.

The widely used English name pierogi was derived from Polish. In East Europe and parts of Canada they are known as varenyky, or, in some dialects, pyrohy. Pierogi are also popular in modern-day American cuisine where they are sometimes known under different local names.

Why do Ukrainians eat perogies? ›

Ukrainians serve perogies at Sunday dinners, Christmas Eve feasts and on special occasions. Ukrainian lore also used to have women eating perogies on the second day of their wedding celebrations to bring about well-being, while farmers would often eat the halfmoon-shaped food in the fields to conjure abundance.

Varenyky are made from fresh dough and a variety of fillings, such as meat, potatoes, mushrooms, vegetables, fruits, cheese and many more. Their fillings can be salty or sweet, lean or meaty. Recipes vary greatly depending on the region.

Monika starts with boiling water and a specialty flour called Maka Puszysta, a very fine flour made just for pierogi dough. If you don't have a Polish grocery nearby, Monika suggests using extra fine flour (like Italian "00" flour used for pasta-making) as a substitute, as long as there are no additives.

The dough is too thin. The pierogi were not sealed properly or firmly enough. The pierogi were boiled too vigorously and/or for too long. Boil them gently for a few minutes only.

If you overwork the dough it will become tough and too elastic; this will cause it to spring back when rolled out. Ensure the part that is pinched together is pinched quite thin, so the dough isn't too thick. Pinch the edge so it is about the same thickness as the dough.

Pierogi: Pierogi dough is soft and slightly thick, designed to be hearty and to complement its rich fillings. Potsticker: Potsticker dough is more tender and thin, allowing for a delicate balance between the wrapper and its filling. Typically, they have a translucent appearance once cooked.

Dumplings most likely originated in China and became widespread in Europe during the Middle Ages or later periods. Some claim that pierogi were spread by Marco Polo's expeditions through the Silk Road, thus suggesting a connection to Chinese mantou.

Potstickers are always dumplings, but not all dumplings are potstickers. The biggest difference between these two are how they are cooked, but the cooking method has also changed the kinds of ingredients and preparation of both potstickers and dumplings over time. Potstickers are dumplings that are also pan-fried.

There are two general categories of Chinese dumplings. The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao.