Gluten Free Perogies
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.
How to Make Gluten Free Perogies
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. Cover the dough and place in the fridge for 1/2 an hour.
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. 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.
Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. 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.
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.
Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
Gluten Free Perogies (Pierogi)
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.
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?
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Gluten Free Perogies
“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. “
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.
Recipe Note:
– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.
– 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.
– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.
– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.
– 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 recipe makes 24 Gluten Free Perogies.
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More Easy Gluten Free Recipes:
If you Love this Gluten Free Perogie Recipe, check out some of my other Gluten Free Recipes Here:
- Cookie Cutter Tortilla Chips
- Easy Gluten Free Pumpkin Pie
- Gluten Free Perogies
- Low Carb Pumpkin Cinnamon Rolls
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Gluten Free Perogies (Pierogi)
- 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
- In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
- Cover the dough and place in the fridge for ½ an hour.
- Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
- Dice then fry onion in the remaining butter.
- 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.
- 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.
- 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.
- Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
- Fill a large pot half full with water, bring to boil.
- Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
- Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
- Serve with a side of sour cream.
- 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.
- This recipe makes 24 Gluten Free Perogies.
Victoria
Those look so tasty!
Lyndsay
Thanks 🙂
Joanna
Yummy!!! 🙂 xo
Kiersten Marek
Reblogged this on Kmareka.com and commented:
These look great…
v8mile
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!
Lyndsay
Thank you 🙂 Let me know how they turn out 🙂
Kerri Maier
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?
Lyndsay
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 🙂
dreamiliscious
I love greek yogurt as a sour cream sub…. try it on baked sweet potato, on chile, tacos…. yum!
Susan Edelman
OMG! Yum.
foodnowyes
These look amazing! Almost can’t believe they’re gluten-free.
Jennell H
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!
amberinthereal
I couldn’t agree with your headline more!
Following 🙂
amberinthereal
I couldn’t agree with your headline more!
These look great!
Following 🙂
Susan
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. 🙂
Sharon Weltman
Hey! I’m Ukrainian/Canadian too! I grew up on pierogies, cabbage rolls and ham sausage!
Tracy Elliott
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.
officially gluten free
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.
Amanda
Im thinking could you deep fry these like to make wontons??? Anybody tried theme, or use the dough to make gnocci???
Skinny Fitalicious
Yum!
Julie George
What type of rice flour works best? I use both, but I’ve heard one works for one type of baking vs the other.
Terri Gavin-Sheppard
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?
officially gluten free
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.
edna
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
Jaime Turner
I just made these, they are amazing!!! Thank you for sharing your recipes 🙂 I used potato starch instead of the corn starch because of my girls corn allergies. I also had to sub the sour cream, allergies again with a plain coconut yogurt. I used the starch to roll and dust with with more success than the rice flour. So So YUMMY!!!
Sunshine
Hello, would brown rice flour work for these? Thanks!
officially gluten free
Yes it would
Jasmin
Hi Lyndsay, this recipe is amazing! The dough was perfect, which I can hardly ever say about gluten free doughs. Thanks so much!