Gluten-Free Sauerkraut Balls - Pyrizhky
Note: This recipe was first posted on my original blog, Celebration Generation, on March 31, 2015. It was transferred over to this blog - existing comments and all - on 9/20/2021
Yikes, it's been over a month since my last post!
Sorry about that.
We've been super busy with 3 conventions, Pi Day, AND a long road trip in that time.
Back now, and it's about a month til our next convention, so... here I am!
Gluten-Free Sauerkraut Balls
Growing up, I loved Sauerkraut buns... soft little bready balls of joy that would show up at family gatherings.
Though we're not Ukrainian ourselves, growing up in Winnipeg meant that many of the traditional foods from other cultures - Especially Ukrainian - were pretty... ubiquitous.
Bacon, onion, and sauerkraut is a pretty genius filling, so it's no wonder that these were super popular back home.
I'm kind of surprised that it seems like no one I know here in Minneapolis has ever heard of them!
While preparing for Pi Day, I decided that it was time to develop a recipe for a gluten-free version.
These aren't QUITE as soft as the original - and the technique is different for putting them together... but they are full of flavour, inside and out.
The bread has a great texture, and they're easy to make.
More Gluten-Free International Appetizers
Looking for more appetizers with some international flair? I've got you...
My Gluten-Free Cookbooks!
If you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Gluten-Free Sauerkraut Balls - Pyrizhky
- Parchment Paper
- ½ cup Warm water
- 1 teaspoon Granulated sugar
- 2 ½ teaspoon Active dry yeast
- 1 ½ cup Light buckwheat flour
- ¾ cup Sorghum flour
- ½ cup Amaranth flour
- ½ cup Millet flour
- ¼ cup Corn starch
- ¼ cup Sweet rice flour
- 2 tablespoon Tapioca Starch/Flour
- 2 ½ teaspoon Xanthan gum
- 1 teaspoon Salt
- ½ cup Vegetable oil
- 3 Large eggs beaten
- 1 cup Sour cream
- ½ lb Bacon chopped
- 1 Small onion chopped
- 1 cup Sauerkraut well drained
- ¼ cup Melted butter
- Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes.
- In a large bowl, mix together 1 cup of the buckwheat flour, remaining flours, starches, xanthan gum and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water.
- Mix until everything is well incorporated - it will be a bit wet. Place dough in a large, greased bowl. Cover and allow to rise somewhere warm for 1 hour.
- As you are waiting for the dough to rise, prepare the filling:
- Cook bacon & onion until bacon is cooked, but not crispy. Add sauerkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.
- One the hour rise is up, mix remaining ½ cup buckwheat flour into the dough. Pinch off a walnut sized piece of dough, and work into a circle as a test. If dough is too wet to work with, add a little more buckwheat flour. You want it more wet than normal dough, but still workable. Let stand for another 10 minutes.
Assemble the sauerkraut balls*:
- Divide dough into a bunch of walnut sized pieces – about 25 of them.
- One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of one hand. Place a 1 tablespoon mound of filling in the center of the circle.
- Carefully pull up the edge of the circle up and around the filling, sealing the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, repeat with the rest of the dough/filling.
- Get a large pot of water boiling, gently boil buns for 2 minutes each. Remove from water, arrange on parchment lined baking sheet, leaving at least 2" between dough balls.
- Loosely cover baking sheets with plastic wrap, and allow to rise another hour. Heat oven to 425 F (220 C).
- Remove plastic wrap from baking sheets, bake for 15 minutes, or until lightly golden. Remove from oven and brush liberally with melted butter, then broil for another 3 minutes or so, until nicely brown.
- Best served hot - fresh out of the oven or reheated... IF they last that long.