Gluten-free Sweet Potato Bacon Perogies

I was feeling ambitious this morning and craving something savory/sweet.  My husband and I recently went to our small town Christkindlsmarkt, a Christmas market with German inspired vendors and food.  Our favorite dish was the potato and cheese perogie.  I got to thinking, could I make my own version of this?  My mom shared a grain-free recipe with me and I slightly adapted from there.  Here is a link to the original recipe:

Ditch the Wheat Perogies

My adaptations worked great and I will give some helpful insight.  I did not take as many pictures as I would have liked, so for the dough, check out my changes, but you can find pictures on the link above.
First, steam or bake a medium sized sweet potato until tender all the way through.  I used my new Instant Pot to do this!  If you have one, put 3/4 cup water at the bottom, and set the sweet potato on the trivet inside.  Slice a few holes in the potato so it cooks well. 

Close the lid and set to steam for 10 minutes and let it work.  Let it naturally release steam for 20 or so minutes.


Now, cut 2 strips of thick bacon and fry them in a skillet. Set bacon pieces aside.

Next, cut up 1/2 of a red onion and fry in bacon grease.  Combine bacon and sautéed onion.

Grab the sweet potato and add 3/4 cup to a bowl.  Add half the bacon/onion mix and put the rest back in the skillet. 

In the bowl, add 1 Tbsp ghee or butter and a splash of heavy cream.  Mix well.


Now it is time for the dough!

I found that you have to be precise here.  I used arrowroot instead of tapioca flour, but it worked great.  

Combine 1 cup arrowroot flour, 1 egg, 1 Tbsp olive oil, and shake of salt in a large bowl.

Work with a spatula until it becomes crumbly.  Then knead with your hands in a bowl for at least 5 minutes.  It takes a while but eventually becomes like play-dough and is not sticky.

Roll it onto a marble cutting board into a long strip (about 2-3 in thick) and cut into 11 pieces.  Roll each piece into a ball.  When ready, put in plastic wrap and press down with a flat object.  I used our coffee lid!  

Before the next step, start boiling a large pot of water.


Fill the flattened dough piece with sweet potato mixture (1-2 tsp size) but do not over fill!  Gather the ends together with the plastic wrap and press the edges of both sides with a fork.  I did all mine with the same piece of plastic wrap.  As long as you work fast, your dough should not dry out.  

When all the perogies are ready, drop into the water.  Let them rise to the top and flip over once.  Give them 3-4 minutes to boil.  Turn on your skillet with the onions and bacon and add a bit of oil if needed.  Remove the perogies from the boiling water with a basket strainer and put into the skillet for 3 minutes until slightly crisp.  Serve with the bacon and onion and sprinkle goat cheese over the top!


This batch will make about 11 perogies.  I had leftover filling so I may make more dough next time.  You can omit the goat cheese and heavy cream if you are dairy-free.  The flavor was amazing and they are very challenging to resist.  Try this out for your next family get-together over the Christmas season.  Be sure you don’t eat them all first!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s