Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce
Homemade sauerkraut filled chickpea flour pierogies in seconds! Mix, roll, cut, stuff, boil! The simplicity of a gluten-free, grain-free, nut-free, egg-free, dairy-free, and vegan dinner recipe that's healthy and flavorful with the saltiness of sauerkraut and sweet spice of an applesauce topping!
- Yield: 8 1x
- Category: Main
- Cuisine: American
Ingredients
Scale
- 1 Cup Chickpea Flour
- 1 TB Psyllium Husk Powder
- 1/4 Cup Water
- 1/2 Cup Sauerkraut
- For the Sauce:
- 1/2 Cup Unsweetened Applesauce
- 1/2 Tsp Summer Savory
- 1/2 Tsp Caraway Seeds
- 1/4 Tsp Onion Powder
- 1/4 Tsp Dijon Mustard
- Fresh Parsley (for serving)
Instructions
- In a large mixing bowl, combine the chickpea flour, psyllium, and water. Mix together until the water is absorbed, then knead with your hands and form a ball.
- On a chickpea floured surface, roll out the dough as flat as possible.
- Cut 8 (mine were 2 1/2in or so) round with the of a drinking glass and peel away excess dough which you can roll out again.
- Now, lightly re-flour the dough rounds and roll each on out even flatter.
- With each flat oval shape-round, place about 1-2 tsp of sauerkraut on one half of the oval, then fold it over and seal the edges using the back prongs of a fork.
- Boil a large pot of water on the stove and then place the pierogies gently into the boiling water (all 8 should be fine at once, but you can do 2 batches if your pot is smaller).
- After about 90 seconds, once the pierogies float to the top, remove them with a slotted spoon and place them on a paper towel to drain.
- To make the sauce, simply mix together the applesauce, spices, and dijon.
- Plate the pierogies, top with the spiced applesauce, and garnish with fresh parsley if desired!
Nutrition
- Serving Size: 4