How To Make Pierogi with Cottage Cheese | Gluten Free Pierogi with Cottage Cheese

Hello everyone! Welcome to my kitchen, Alla's Yummy Food. I'm so happy to have you here. I'm Alla, the host of this show. And today I'm going to show you how to make these delicious gluten-free pies stuffed with sweet cottage cheese filling. They're so yummy. It takes a while to get used to working with gluten-free flour and the dough, so it took me many, many times to figure out the right consistency recipe and the flavors. But they came out absolutely amazing and I'm so happy so I really hope you enjoy this video and to get access to all my recipes you can become a member today I'll leave the instructions how to do so just below my video in the description box and you can join our amazing cooking and baking community and yeah let's get started to make our gluten-free dough we're going to add everything into our stand mixer we're going to combine our flour egg oil and salt with warm water we're going to mix everything until the mixture is well combined and just keep mixing it on low increasing the speed if you need to if your dough is too wet and sticky you can add a little bit more flour but just be careful as you don't want to go over the top and make it super dry the drier the flour the easier it breaks i mean the dryer the dough if the dough is too thick you can add a little bit more water you want to mix the dough until it's soft and pliable mass okay and if you see here i did a little test with my hand and this is kind of really really important because this is what's going to help you to determine if your dough is ready or not if it breaks in your hand and it doesn't stretch too much it might be too fragile this dough is already super fragile so it's not like the same as any other dough if you've ever if you've never made gluten-free recipes and to be honest it's very very long process but as long as it's pileable in your hand and you can squeeze and stretch it then it should be good if you feel like it's breaking too much you can add a little bit more water inside and just keep mixing but just add a little bit at a time once you're happy with your dough you're going to cover it and place it into another bowl and cover it in plastic wrap and leave it to rest in a room temperature for at least 30 minutes or so alternatively you can also put it into the fridge for about few hours or leave it overnight the dough is really tricky to work with and it does break and it's normal so if it happens to you don't worry just re-roll it and just keep going what i found the best is to use a lot of flour as you roll it out and work in small pieces of the dough rather than the whole dough in you know in full so break a little bit of your dough and just keep rolling it out with lots of dough underneath and on your rolling pin you could potentially even roll it out between two sheets of parchment paper it might make it easier and once you roll it out you can make it a bit thinner and you want to just cut out the circles as quickly as you can and you do have to work pretty fast with this dough as it dries out it becomes more crispy and dry meaning that you won't be able to make any shapes that you want then take your dough you what's really important is that you flip it over place it onto your palm and then add your filling and then just seal the edges around the corners just like so and just go around make sure it's nice and tight and just repeat the process with all of your dough and your fillings and you do have to work really really fast as I've mentioned before once you rolled out your shapes what you want to do you want to place them onto your floured board and cover it in towel or cling film so that our pierogi or vareniki don't dry out this is really really important and essential so make sure you do that and once you've done all of your pierogi you might want to do some at a time and then leave the dough under the towel or wrapped in cling film you're going to boil the water you want to make sure it's nice and boiling before adding your pierogies in and again this is really really important again don't be tempted to add too much filling as they will break it's not the same dough as you're used to working especially if you've never worked with gluten-free dough before and once you bring a large pot of salted water to boil you're going to reduce the heat slightly so the water is just rolling boil and you're going to drop about five to ten pierogies at a time into the water stirring so they don't stick to the bottom of the pan and once they start to float to the top you're going to cook it for additional five minutes or so they can overcook very very quickly so you do have to watch out and you have to be careful while cooking them um so what i recommend is just kind of monitoring them maybe take one out check it if you're happy with it and then use a slotted spoon to remove your pierogi at a time you do want to serve them straight away and enjoy it straight away just look how appetizing they are I also love to add fresh raspberries on top and I just these are so gorgeous so yummy and absolutely delicious