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Pancakes Pierogi with Potato Filling

Easy, gluten-free dumplings made from pancakes.
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Servings: 3
Course: Main Course
Cuisine: Russian
Calories: 377
Ingredients Equipment Method

Ingredients
  

Batter
  • 50 g chickpea flour
  • 50 g brown rice flour
  • 30 g tapioca flour
  • 150 ml water
Filling
  • 4 medium potatoes
  • 4 tbsp cilantro chopped
  • water
  • salt to taste

Equipment

  • Non-stick skillet
  • pot
  • Small ladle

Method
 

Potato Filling
  1. Boil potatoes in pot with slightly salted water.
  2. Mash potatoes.
  3. Add chopped cilantro to mashed potatoes, mixing well.
Pancake Pierogi
  1. In the bowl combine all dry ingredients for pancakes.
  2. Add water, mix until smooth.
  3. Heat the non-stick skillet to a medium heat.
  4. Pour a ladle of batter to the middle, spread it into a circle with ladle, starting in the middle.
  5. Quickly place some filling on half of the pancake, while batter is still wet.
  6. While the pancake is still sticky, fold the pancake, gently pressing the edges.
  7. Keep it in the skillet for another 30 sec - 1 min, flipping it on another side.
  8. The pierogi are ready to eat!
  9. Serve with vegan sour cream or your favorite sauce.