Gluten Free Perogies

 

Gluten Free Perogies

Gluten Free Perogies 

 

Gluten Free Perogies 

Gluten Free Perogies 

Gluten Free Perogies 

Gluten Free Perogies 

Gluten Free Perogies 

Gluten Free Perogies 

 

 

Gluten Free Perogies 

Gluten Free Perogies 

Gluten Free Perogies (Pierogi)

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving.

There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

Note: Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling: 

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions  

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Note: Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

This recipe makes 24 Gluten Free Perogies.

 

Gluten Free Perogies 

This Recipe was updated on Nov. 10 2017.

If you liked this recipe for Gluten Free Perogies, Than you may also like these recipes for:

Gluten Free Beef Stew

Gluten Free Beef Stew

Sausage and Sauerkraut Spring Rolls

Sausage and Sauerkraut Spring Rolls

Baked Apple Fritters Gluten Free

Baked Gluten Free Apple Fritters

Gluten Free Raspberry Waffles

Gluten Free Raspberry Waffles

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Gluten Free Perogies
 
Prep time
Total time
 
Author:
Serves: 24
Ingredients
  • For the Dough;
  • ½ Cup Sour Cream
  • 1 Cup Rice Flour
  • ½ Cup Corn Starch
  • ½ Tsp Salt
  • For the Filling:
  • 2 Large White Potatoes
  • ½ of a White Onion
  • 2 Tbsp Butter
  • ¼ Cup Milk
  • 1 Cup Shredded Cheddar Cheese
  • Salt and Pepper
Instructions
  1. In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
  2. Cover the dough and place in the fridge for ½ an hour.
  3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
  4. Dice then fry onion in the remaining butter.
  5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
  6. Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
  7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
  8. Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
  9. Fill a large pot half full with water, bring to boil.
  10. Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
  11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
  12. Serve with a side of sour cream.
  13. Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
  14. This recipe makes 24 Gluten Free Perogies.

24 thoughts on “Gluten Free Perogies

  1. Oh, perogies were one of my favorites… I’m going to bookmark this recipe, as I haven’t had ’em since I went gluten-free. The photos look marvelous!

  2. Hi Lyndsay! Glad to hear you are feeling better gluten free. It took me 10 years to realize that I needed to be gluten free. Now Maddie and Kayla are too. Maddie was a different kid just a week after not eating gluten. She came out of the “wheat coma” as I call it. Now it has been a year. She has more energy, better appetite, is happier and has better cognitive skills. It is awesome.
    I am also keeping Maddie off dairy……… these look so good. Any ideas for the sour cream substitute?

    1. Hi Kerri 🙂 I’m glad to hear you guys are all feeling better 🙂 I would maybe try coconut milk but strain off the liquid and just use the fatty part. Putting the can in the fridge helps to separate the liquid. Hope you guys are doing good 🙂 we miss you 🙂

  3. Thanks for the follow — you have a great site!
    Cannot wait to try these — I think I would add sausage to up the protein-factor.
    YUM!

  4. Funny my husband and I were just talking about gluten free perogies the other day. Being Canadian/Ukranian perogies are a big deal in our household and the thought of no more perogies is a devasting thought. I will definately give these a try. 🙂

  5. Not sure if you are still reading comments but I have a question. I’m not so excited about investing money in specialty flours, so I was wondering if I could sub a GF all purpose flour. These look delicious any way you slice it! Both my husband and I are part Polish and I’ve been sad for a while about being pierogi free, since I’m GF.

    1. Hi Tracy, yes all purpose gf flour would work too. I would mix the flour in slowly because the measurements might be slightly different. I use rice flour because it’s so cheap and I find it works well. I get it for $1 a bag at Asian supermarkets or in the import section at most larger chain Grocery Stores. Hope you enjoy.

  6. Im thinking could you deep fry these like to make wontons??? Anybody tried theme, or use the dough to make gnocci???

  7. What type of rice flour works best? I use both, but I’ve heard one works for one type of baking vs the other.

  8. Although I followed the recipe exactly my “perogies” don’t even resemble perogies. The dough would not stick together while forming and they fell completely apart in the frying pan. They took me 3 hours to make. What did I do wrong?

    1. Hi Terri, it sounds like you added just a bit too much flour. Some rice flours are ground a little bit finer than others and it can make the measurements just slightly different. I’ve found that adding just a bit a time really helps. The dough should be a little bit sticky. Also you can brush the dough with a little bit of water before you put the filling onto it, if needed.

  9. I am on a low carb diet and cannot eat anything white……what flour could replace the rice flour…….I love feta cheese and spinach in perogies so know how to not use the potatoes…….I just need a alternate flour……so hoping you can help me with this problem as we have perogies every new years day and I have had to watch the others enjoy them …………looking forward to your suggestions…………edna

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