So, right out of the gate we've got Pierogi on the plate. I've made traditional pierogi before, but this is my first attempt at Gluten Free Vegan pierogi. Pretty good effort. The dough was not very flavorful, but traditional pierogi dough isn't either. The texture was good. I couldn't get the dough to stay together if I rolled it any thinner than 1/8 of an inch. Xanthan gum gives gluten free dough a bit of bite, so don't omit it.
Next time I will consider adding a bit more salt and perhaps some broth powder to the dough to enhance the flavor and I will try a dough that doesn't include rice flour to see about improving the texture to something a hair closer to traditional.
I am happy to give you a roadmap for this culinary creation. Here's what I did:
(makes about 24 but it all depends on the size of your cutter)
½ cup rice flour
1 cup millet or sorghum flour ((Bob's Red Mill)
2 tsp xanthan gum (Bob's Red Mill)
1 tsp salt
¾ cup almond milk (Blue Diamond Unsweetend Plain) OR
½ cup almond milk and ¼ cup vegan sour cream
4 Tbsp Earth Balance, plus extra for topping
½ cup almond milk
Substitutions: You can sub rice milk, soy milk or water for the almond milk. You can sautee the mushrooms in olive oil or coconut oil instead of Earth Balance if soy is an issue.