波兰煎“饺”（不含蛋奶麸质）Pierogi

 Anjani 蜂鸟健康TheHummingBird 2023-04-10  原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/18134.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/18134.html

这些不含麸质和乳制品的波兰煎“饺”内馅有土豆、蘑菇和香草，外加西葫芦、腰果和香草制成的“奶香”酱。 这是传统饺子的绝妙美味替代品，传统波兰饺子通常由对健康不利的小麦粉、黄油和酸奶油制成（有时还有蛋和奶酪成分）。

原料（1杯为250毫升）：

馅料：

• 1.5杯土豆丁

• 1/4 杯洋葱丁

• 1 杯切碎的蘑菇

• 1 汤匙切碎的欧芹

• 盐调味（可选项）

面团：

• 1.5杯木薯粉(cassava flour)

• 半杯竹芋粉(arrowroot powder)

• 1茶匙盐（可选项）

• 1/4 杯开水（如需要可加更多）

西葫芦腰果酱：

• 1 杯切碎的西葫芦

• 1/3 杯生腰果

• 1.5汤匙柠檬汁

• 2茶匙洋葱粉

• 1茶匙大蒜粉

• 盐调味

• 2-3 汤匙水（如需要可加入混合）

• 1 汤匙切碎的莳萝或细香葱

制作：

制作馅料时，将土豆放入蒸锅中隔水蒸 15-20 分钟或直至土豆变软，取出并放入碗中，捣碎至光滑。

将中等大小的陶瓷不粘锅放在中高火上。 加入洋葱和蘑菇，煮 6-8 分钟，直至变软并变成褐色。 取出并与切碎的欧芹和盐（如果使用）一起加入土豆泥中。 搅拌至均匀，混合并放在一边。

制作饺子面团时，将木薯粉、竹芋粉和盐（如果使用）在一个大碗中混合， 搅拌至均匀。 将沸水倒在上面，搅拌均匀。 一旦面团冷却可以触摸时，用手揉面团直到面团光滑均匀，如果需要的话加一点水以获得柔韧但不粘的面团。 如果太湿，再揉入一点木薯粉。

将面团分成两份，一半用湿毛巾覆盖，以免变干。 擀面团在中间加入一汤匙馅料后捏合。 重复该操作。

在大锅中将水煮沸。 加入”饺子“，煮 1-2 分钟或直到它们浮到表面。 用漏勺取出。

大陶瓷不粘锅在中高火上放入”饺子“。每边煎4-6 分钟，或直到变成褐色并变脆。

酱汁制作：

将除莳萝或细香葱以外的所有配料放入高速搅拌机中搅拌至非常顺滑。 如果需要可加水。加入莳萝或细香葱。

即可享受煎“饺”和酱汁

4-6人份

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PIEROGI {GLUTEN-FREE & DAIRY-FREE & LOW-FAT}

These gluten-free and dairy-free pierogi are stuffed with potato, mushrooms, and herbs and served with a creamy zucchini, cashew and herb sauce. They are a fantastic and delicious alternative to traditional pierogi that are normally made with wheat flour, butter, and sour cream, and sometimes eggs and cheese.

Pierogi

Ingredients:

For the filling:

1 1/2 cups diced potato

1/4 cup diced onion

1 cup chopped mushrooms

1 tbsp finely chopped parsley

Sea salt, to taste (optional)

For the dough:

1 1/2 cups cassava flour

1/2 cup arrowroot powder

1 tsp sea salt (optional)

1/4 cups boiling water, more if needed

Zucchini-cashew sauce:

1 cup chopped zucchini

1/3 cup raw cashews

1 1/2 tbsp lemon juice

2 tsp onion powder

1 tsp garlic powder

Sea salt, to taste

2-3 tbsp water, if needed to blend

1 tbsp chopped dill or chives

Directions:

To make the filling, steam the potatoes in a steamer over a pot of water for 15-20 minutes or until tender. Remove and place in a bowl. Mash until smooth using a potato masher.

Place a medium-sized ceramic non-stick skillet on medium-high heat. Add the onion and mushrooms and cook for 6-8 minutes, until soft and browned. Remove and add to the potato mash together with chopped parsley and sea salt (if using). Stir until evenly mixed and set aside.

To make the pierogi dough, combine the cassava flour, arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Roll the dough out to about 1/4-inch thick and cut out circles about 4-inches in diameter. Add a tablespoon of filling to the center and pinch to close. Repeat with rest of dough.

Bring water to a boil in a large pot. Add the pierogi and cook for 1-2 minutes or until they float to the surface. Remove with a slotted spoon.

Place a large ceramic non-stick skillet on medium-high heat and add the pierogi.

Cook for 4-6 minutes on each side,or until browned and crispy.

To make the sauce combine all the ingredients except the dill or chives in a high-speed blender and blend until very smooth. Add water if needed to blend.Stir in dill or chives.

Serve pierogi immediately with sauce. 

Serves 4-6

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