{"id":31761,"date":"2022-04-27T08:38:00","date_gmt":"2022-04-27T12:38:00","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31761"},"modified":"2025-03-28T16:45:16","modified_gmt":"2025-03-28T20:45:16","slug":"gluten-free-perogies","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-perogies\/","title":{"rendered":"Gluten-Free Perogies"},"content":{"rendered":"

This Gluten Free Perogies recipe is one of my biggest \"holy grail\" gluten-free recipes ever. The dough behaves SO nicely, and the perogies are *legit*!\t<\/p>\n

Originally posted on Dec 23, 2021. Updated on 4\/27\/2022<\/i><\/p>\n

\"A <\/p>\n

Today\u2019s post was a long time coming - and it\u2019s one of the most popular recipes out of my Beyond Flour cookbooks.<\/p>\n

Gluten-Free Perogies.<\/p>\n

Gluten-Free Pierogi.<\/p>\n

Gluten-Free Varenyky<\/p>\n

Whatever you call them - wherever you are - these were one of my big \u201choly grail\u201d recipes, when I found out that I couldn\u2019t handle gluten anymore. <\/p>\n

Growing up, my grandmother used to make amazing perogies (Here's her Perogies Recipe<\/a>!), and I\u2019ve never forgotten that \u2013 pretty much everything else else pales in comparison! <\/p>\n

... and I hear that a lot of people with celiac disease or finding themselves needing to follow a gluten-free diet have similar experiences with perogies. <\/p><\/div>\n

\"A<\/p>\n

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Gluten-Free Perogies<\/h4>\n

I felt really daunted by the task of coming up with a great gluten-free perogies recipe. <\/p>\n

As a Winnipegger, I KNOW good perogies, and I have really high expectations of how they have to be. <\/p>\n

I was aiming to make the BEST gluten free perogies.<\/p>\n

While the filling is gluten-free by default, that dough would take some doing. <\/p>\n

For them to truly be \"just as good as the real thing\", it means that have to hold up against many different steps. <\/p><\/div>\n

Where other recipes have a \"checkpoint\" or two (Cookies: They have to roll\/drop well, and have a good texture when baked), perogies have a bunch of checkpoints to pass.<\/p>\n

They had to roll well, fold well, hold up to boiling water, have the right texture after boiling. <\/p>\n

They also had to have the right texture after pan frying (and hold up to that!), and - as a bonus - it would be great for them to hold up to deep frying, after the boil.<\/p>\n

You know. A pretty tall order!<\/p>\n

\"A<\/div>\n

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Success!<\/h4>\n

After some problem solving and experimentation, I did finally hit on the PERFECT gluten-free Pierogi recipe.<\/p>\n

The dough ended up to be a wild success - working beautifully every step of the way: They boiled well, fried well, and taste amazing.<\/p>\n

Of all the recipes in Beyond Flour 2, this gf pierogi recipe had the most colourful reaction to success. <\/p>\n

It started out well - the dough rolled out paper thin, and provoked a Facebook status of \"LOOK AT THE BEAUTIFUL DOUGH BEHAVING ITSELF BECAUSE IT KNOWS WHO IS BOSS HERE!\"<\/p>\n

\"A

Look at THAT!<\/p><\/div><\/div>\n

Once they were assembled, boiled, and fried... all hell broke loose.<\/p>\n

I shrieked at my husband that he had to try them, there MAY have been a declaration of being \"The Tony Stark of gluten-free\"... a few excited expletives, a demand to play some AC\/DC. yeah. COLOURFUL.<\/p>\n

So yeah... they DEFINITELY live up to my high, Winnipeg perogy standards!<\/p>\n

I have no words for how happy I am with the result. I probably jumped two feet in the air on first bite, and there was much arm flapping going on!<\/p>\n

\"A<\/div>\n

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Deep Fried Gluten-Free Perogies<\/h4>\n

The perogies even passed my final \"checkpoint\" - they deep fry beautifully!<\/p>\n

While deep frying isn\u2019t a traditional preparation for perogies, they were a popular option at arenas back home. As a figure skater... competing at rinks that had them was always a treat, back in the day!<\/p>\n

To deep fry these, let them dry a little after boiling. Fry them up at 375 until the skin browns and blisters, then serve immediately!<\/p>\n

\"A

Deep fried gluten-free perogies!<\/p><\/div><\/div>\n

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A Note on The Photography<\/h2>\n

I was so excited about the way thing were going, I forgot to take photos of the process, after I rolled the dough out.<\/p>\n

I DO have photos of the folding process, but they\u2019re the full-gluten dough. I\u2019ve included those photos in the pictorial walk-through, as the process is exactly the same.<\/p>\n

Funny enough, we never took finished, professional photos of the full-gluten dough, so I\u2019ve been using photos of the gluten-free perogies for THAT post. (Noted on that post, of course!)<\/p>\n

Aside from a slightly different colour to the dough - the gluten free one being slightly darker, with some flecks in it - they really ARE that interchangeable!\n<\/p><\/div>\n

\n

Gluten-Free Pierogi Ingredients<\/h2>\n

Gluten-free Pierogi Dough<\/h4>\n

Like all of my flour-based recipes, my gluten-free dough was designed from scratch - using specific flours in appropriate proportions - rather than using an \u201call purpose\u201d gluten-free flour mix. <\/p>\n

I just find this to be the best way to do it, for consistent and predictable outcomes... as well as the best flavour and texture, closest to what you\u2019d get from wheat flour!<\/p>\n

For the specific gluten-free ingredients, I use:<\/p>\n

Sorghum Flour<\/a>
\nTapioca Starch<\/a> \/ Tapioca Flour<\/a>
\nPotato Starch<\/a>
\nCorn Starch<\/a>
\nSweet Rice Flour<\/a>
\nXanthan Gum<\/a>\n <\/div>\n

In addition to those flours\/starches, you will need:<\/p>\n

Sour cream
\nLarge eggs
\nWarm milk
\nVegetable oil
\nSalt<\/p>\n

... and I recommend using a Rolling pin with adjustable thickness guides<\/a>.<\/p>\n

Basic Cheesy Potato Perogy Filling<\/h4>\n

Red potatoes
\nSharp cheddar cheese
\nSea salt
\nBlack pepper\n<\/p><\/div>\n

\n

Gluten-Free Pierogi Filling Variations<\/h2>\n

One of the beautiful things about perogies is that you can customize your gluten free perogies in SO many ways. <\/p>\n

Potato and cheddar is most traditional, where I'm from... but you can add bacon, sauerkraut, dill, cottage cheese... in any combination. <\/p>\n

If you want to try a different filling next time, here are a few options. Have fun with it!<\/p>\n

Traditional:<\/b> Sharp Cheddar cheese.<\/p>\n

Onion, Bacon, and Cheese:<\/b> \u00be lbs (375 g) cheddar cheese of your choice, \u00bd lb (250 g) crisp bacon (crumbled), chopped onion to taste.<\/p>\n

Sauerkraut:<\/b> Add \u00bd lb *250 g) sauerkraut to your potatoes. Cheese is optional \u2013 up to you!<\/p>\n

Cottage Cheese, Onion, and Dill:<\/b> \u00bd lb (250 g) well-drained cottage cheese, finely chopped onion and dill weed to taste.\t\t<\/p>\n

Sweet Potato:<\/b> Use roasted and mashed sweet potatoes instead of regular potatoes. Add some brown sugar and cinnamon - or other pie spices - if you like sweet fillings.<\/p>\n

Keto Pierogi Soup:<\/b> Ok, so it's not strictly a variation of this recipe, but it's too great not to share: Keto Pierogi Soup<\/a>!<\/div>\n

\n

How to Make Gluten-Free Perogies<\/h2>\n

Full recipe follows at the end of this post, but here\u2019s the pictorial overview with more detailed instructions and additional tips.<\/p>\n

Prepare the Dough Recipe<\/h4>\n

In a food processor or stand mixer, blitz\/beat sour cream, eggs, milk, and oil together until well combined.<\/p>\n

In a separate mixing bowl, whisk together remaining ingredients (except potato starch) until well combined. Add to wet mixture, blitz\/beat until a sticky dough comes together. <\/p>\n

Wrap dough in plastic wrap, allow to rest on counter - at room temperature - for 45 minutes. <\/p>\n

If you prefer, you can leave the dough in a large bowl and cover it with a LIGHTLY damp towel<\/i><\/p>\n

While waiting, work on the filling:<\/p><\/div>\n

\n

Filling<\/h4>\n

In a large pot of water, boil potatoes until fork tender and ready to mash. <\/p>\n

I like to use my stand mixer to mash my potatoes, and it works doubly well for this. You can, however, always mash and mix by hand.<\/p>\n

Either way, mash potatoes until smooth, and mix in your choice of cheese and flavourings until well incorporated. Season with salt and pepper, to taste.<\/p>\n

\"A

Gluten-free dough pictured!<\/p><\/div><\/div>\n

\n

Assembly:<\/h4>\n

Dust clean work surface generously with potato starch. I like to lay down a silicone pastry mat first, to make clean up easier.<\/p>\n

Roll out dough on the dusted surface, aiming to get it pretty thin \u2013 1\/16 \u2013 \u215b\" of an inch or so. <\/p>\n

When you\u2019re first starting out, a bit thicker is ok \u2013 you\u2019ll just have a bit more dough to bite through to get to your yummy filling!<\/p>\n

Cut dough with large glass, biscuit cutter, or round cookie cutter \u2013 I like to use a glass that\u2019s about 3\" in diameter.<\/p>\n

Place about 1 tablespoon of filling in the center of each of the circles of dough:<\/p>\n

\"A

(Non-GF perogies photo being used for demonstration purposes!)<\/p><\/div><\/div>\n

To save time, you can portion out the potato mixture and roll each into a small ball, and have them ready for putting on each dough round<\/i><\/p>\n

Use a pastry brush to lightly brush the edge of each pastry circle with a little water, which will act as a glue.<\/p>\n

Pick 1 round up in your non-dominant hand, and use your good hand to fold the dough around the filling, sealing the edge from one side to the other. <\/p>\n

I usually stretch or roll the circles out to a slightly longer shape - sort of an oval shape - to better fold up over the potato balls.<\/i>\n<\/div>\n

\"A

(Non-GF perogies photo being used for demonstration purposes!)<\/p><\/div>\n

Make sure your formed pierogi are sealed well, or they will explode when you cook them! Also, I like to flatten them out a little.<\/p>\n

\"Two

(Non-GF perogies photo being used for demonstration purposes!)<\/p><\/div>\n

Have a large pot of salted water heated to a low boil. (A rolling boil will rip your perogies apart!). <\/p>\n

Drop a few perogies at a time into the gently boiling water\u2013 our pot can take about a dozen. <\/p><\/div>\n

\"A

(Non-GF perogies photo being used for demonstration purposes!)<\/p><\/div>\n

Cook until all rise to the surface, then for 2-3 minutes longer.<\/p>\n

Use a slotted spoon to remove cooked perogies from water, lightly toss with melted butter. This will prevent them from sticking together.<\/p><\/div>\n

\"A

These ones are the gluten-free ones!<\/p><\/div>\n

Enjoy as-is, or pan fry them in a nonstick frying pan with butter (or olive oil), onions.. maybe with some Kielbasa sausage\u2026 serve with some sour cream.. YUM!\t\t\t<\/p>\n

\"A<\/p>\n

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Freezing Gluten-Free Perogies<\/h2>\n

Theoretically, you can freeze these (individually on a parchment lined cookie sheet, then bag them together when frozen)...<\/p>\n

... but unless you make several batches (or don\u2019t really like perogies!), they\u2019ll never make it to the freezer.<\/p><\/div>\n

\"A\t\t<\/p>\n

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Gramma\u2019s Note on Forming Perogies<\/h2>\n

Grandma was very adamant that this is time-consuming (wasn\u2019t really!), and that \u2013 rather than cutting the dough into rounds, taking the scraps, and re-rolling\/cutting more \u2013 I should DEFINITELY use her technique. <\/p>\n

I didn\u2019t. <\/p>\n

Sorry, gramma!<\/p>\n

What she says you should do is this: Roll your dough out, and cut into 3\" strips. <\/p>\n

Cut those again into 3\" squares, place filling in the middle, and fold\/seal them to make triangles. <\/p>\n

Yes, it would be quicker than the rounds \u2013 I just don\u2019t have the big hatred for cutting rounds that she seems to!<\/p><\/div>\n

\n

More Gluten-Free International Recipes<\/h2>\n

Looking for more recipes with an international flair? I\u2019ve got you covered...<\/p>\n

Gluten Free Banana Nutella Ebelskivers<\/a>
\nGluten-Free Beef Stroganoff<\/a>
\nGluten Free Beet Gnocchi<\/a>
\nGluten-Free Chicken Pakora<\/a>
\nGluten Free Chicken Satay<\/a>
\nGluten-Free Gougeres<\/a>
\nGluten-Free Jamaican Beef Patties<\/a>
\nGluten Free Lemon Mascarpone Ebelskivers<\/a>
\nGluten-Free Mango Shrimp Spring Rolls<\/a>
\nGluten Free Mixed Vegetable Pakora<\/a>
\nGluten-Free Paneer Pakora<\/a>
\nGluten Free Paska <\/a>
\nGluten-Free Pasta Salad<\/a>
\nGluten Free Piroshki<\/a>
\nGluten-Free Ramen Recipe<\/a>
\nGluten-Free Samosa Recipe<\/a>
\nGluten Free Sopaipillas Pasadas<\/a>
\nGluten-Free Tempura<\/a>\n<\/div>\n

\"A<\/p>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment!\n<\/p><\/div>\n

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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Gluten-Free Perogies [Gluten Free Pierogi]<\/h2>\n
<\/div>\n
This Gluten-Free Perogies is one of my biggest "holy grail" recipes ever. The dough behaves SO nicely, and the perogies are *legit*!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer, Main Course<\/span><\/div>
Cuisine: <\/span>Polish, Ukrainian<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>36<\/span> Perogies<\/span><\/span><\/div>\n
Calories: <\/span>125<\/span>kcal<\/span><\/span><\/div>\n\n\n\n

Ingredients<\/h3>

Dough:<\/h4>