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 doughat 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)
TheGluten Free PerogiesDough 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 doughat 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 FreePerogies.
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More Easy Gluten Free Recipes:
If you Love this Gluten FreePerogieRecipe, 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)
5.0 from 1 reviews
Gluten Free Perogies
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Prep time
Total time
Author: Lyndsay Baker
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
- 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.
