Stuffed bags (gluten-free)

Sweet gluten-free

Discover the magic of homemade stuffed pastries that bring simplicity and joy to your kitchen. Prepare a dough that is firm but perfectly pliable, ideal for cutting out circles with a diameter of 6-7 cm. Fill them with a delicious curd mixture, thickened with Nomina cereal porridge, and create little pockets full of flavor. After cooking in boiling water, serve them with a sweet touch of butter, cinnamon and sugar, or make them special with a fruit sauce. You can easily prepare these pastries in advance and store them in the freezer so they are always on hand. Experiment with fillings, but remember that less is sometimes more - avoid mixtures that are too wet.

Ingredients

Dough:

300 g gluten-free Nomix flour
170 ml (g) water

Quarry filling:

100 g soft curd
10 g softened butter
20 g sugar (or honey)
½ egg
1-2 tbsp Nomina porridge

For this recipe you need the following products:

Directions

The dough for stuffed pastries is prepared in a very simple way. Mix water and flour and knead thoroughly until you get a stiff, but easily moldable, soft dough. Let it rest for 30 minutes, protected with a plastic bag from drying out. The dough is soft and does not stick, and you can shape the pastries on a non-stick surface without sprinkling.
Roll out a thin sheet (approx. 2 mm) and use a cookie cutter or the edge of a glass to cut out circles with a diameter of 6-7 cm, so that they are easy to work with. Brush the edge of the circle with a beaten egg (5 mm is enough) and put an appropriate amount of filling in the center.
To prepare the cottage cheese filling, mix all the ingredients and let it sit for a while. Nomina cereal porridge will help thicken the filling. You can use any, rice or millet has the mildest taste.
Fold the filled circle in half and carefully, but thoroughly, press the edges together (to create a bag). You can use the handle of a knife to help. Cook the bags in boiling, slightly salted water for about 10 minutes. Serve with cinnamon, powdered sugar, and butter. You can also make a fruit sauce from fresh or frozen fruit (e.g. strawberries, raspberries, etc.), sugar, and a little cornstarch, which you pour over the bags.

Our tip: You can prepare the bags in advance and store them carefully in the freezer, well protected from drying out with a quality bag or jar. Cook them by dropping them frozen into boiling water.

The filling can be different (sweet or savory, meat or vegetable), but it must not be too wet so as not to break the dough. You can use one of the Nomina porridges to thicken it.