Magda's Cauldron

You’ve been asking for this, and honestly? I was hesitant to share it. With normal dough, I’m an expert. With gluten-free? I’m still a student. But this recipe works, and it’s delicious.

The secret? Hot water and patience. Gluten-free flour takes longer to absorb moisture, so you must let it rest. You can see in this reel the difference between using hot and cold water. I’m using Schar’s Pancake mix. Not a paid ad, just a recommendation from a friend’s mom who tested everything to find the perfect flour.

The recipe is the same: flour, salt, and hot water. Mix, add an egg yolk and oil. If it’s dry, add more water until it’s smooth.

It’s fragile, it hates tough handling, and it cracks if you’re not gentle.

Today, I’m filling them with sweet cheese, but you can use anything. Is it perfect? Maybe not. It’s a bit delicate, but the taste is 10/10.

Tell me, what are your gluten-free secrets?

Gluten-free pierogi with sweet cheese filling

• Servings: Makes around 10-15 dumplings
• Cook Time: 30 mins assembly & cooking
• Difficulty: Easy
• Print

Filling

• 125 g twaróg (farmer’s cheese)
• 1 Tbsp of sugar, to your taste
• 2 Tbps of sourcream, less if your cheese is wet
• a handful of candied orange peel
• orange zest from half an orange

Dough

• 1 egg yolk
• 1 cup (about 125 g) gluten-free flour, I’m using Schaer’s Mehl Farine
• 40 ml hot water (add gradually)
• 1 Tbsp vegetable or sunflower oil

Filling

In a medium bowl mix the twaróg, sourcream, sugar, candied orange peel, and orange zest. Mix thoroughly until well combined. Taste and adjust seasoning as needed.

Dough

Mix flour, salt. Add half of water. Mix it. Add egg yolk and oil. Mix it. If the dough is dry, add the rest of water. Knead gently until soft, pliable dough forms (don’t overwork). It should be nice and smooth, if it is dry, add more water, if it sticky, add more flour. Let it rest for at least 30 minutes.

Form

Form the pierogi:
Roll dough thinly, cut into circles.

Spoon a cheese filling onto each circle, fold the dough over, and press the edges delicately with your fingers. Make sure the seal is tight.

Cook

Boil pierogi in salted water until they float to the surface (about 3-5 minutes).

Serve

Serve it with sourcream and sugar. Enjoy!