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Sauerkraut Chickpea Flour Pierogies with Spiced Applesauce

Sauerkraut Chickpea Flour Ravioli + Spiced Applesauce | Strength and Sunshine @RebeccaGF666 Homemade sauerkraut filled chickpea flour ravioli 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!

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!

Ingredients

Scale

Instructions

  1. 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.
  2. On a chickpea floured surface, roll out the dough as flat as possible.
  3. 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.
  4. Now, lightly re-flour the dough rounds and roll each on out even flatter.
  5. 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.
  6. 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).
  7. 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.
  8. To make the sauce, simply mix together the applesauce, spices, and dijon.
  9. Plate the pierogies, top with the spiced applesauce, and garnish with fresh parsley if desired!

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