Gluten-free potato pierogis with caramelized onions
Restaurant or Company: Café Avalaun
Chef (and/or owner): Chef Brian Doyle
4640 Richmond Road, Cleveland, OH 44128
Gluten-free potato pierogis
1/2 cup sour cream, room temperature
2/3 cup milk, room temperature
1/8 teaspoon sea salt
2 1/2 cups gluten-free flour blend, plus more for kneading
1 teaspoon xanthan gum (omit if included in blend)
Other options: sour cream, lightly sautéed onions
1. Make dough
a. In large bowl, combine sour cream (sub coconut yogurt for dairy-free), milk (sub coconut milk for dairy-free), egg and salt.
b. Add flour, mix well until relatively smooth and a bit sticky.
c. Put dough onto lightly floured surface. With floured hands, knead dough until it becomes easier to handle (though not completely smooth).
d. Cover dough loosely with plastic wrap and set aside to rest.
2. Roll dough
a. On floured surface, roll out dough into ¼-inch thick round. Move dough frequently, dusting with flour to prevent sticking.
b. Cut into 4-inch rounds, gathering and re-rolling scraps.
a. Paint edges of each round with beaten egg, then place 1 tablespoon filling in center.
b. Fold dough over on itself, matching edges. Pinch edges together to form tight seal.*
a. Place pierogis into large pot of salted, boiling water, about 6 at a time, until they float to the surface (about 3 minutes).
b. Place boiled pierogis on paper towel to drain, then blot dry.
a. In large skillet, sauté towel-dried pierogis in ghee until browned (about 2 minutes per side).
b. Serve immediately.
*Freezing your pierogis to cook later? Place on floured pan (pierogis should not touch each other). Put pan into freezer. Once frozen, remove from pan and place in freezer bag(s).
Balsamic Caramelized Onions
1 pound onions, thinly sliced
1 teaspoon avocado or olive oil
2 tablespoons balsamic vinegar
½ teaspoon salt
1. Place large skillet on medium to medium-high heat. Add oil to hot pan.
2. Add onions; begin to saute. Wait 5 minutes before stirring. Stir with increasing frequency until onions move nearly constantly. Continue cooking until onions begin to brown (15-20 minutes total)
3. Once onions are mostly brown, add salt. Continue to saute and develop more color
4. Add balsamic vinegar; reduce until thick and syrupy (about 1 minute).