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Gluten Free Perogies Recipe

Gluten Free Perogies Recipe

Making gluten free perogies at home is easier than you think! This Gluten Free Perogies Recipe creates soft, tender dumplings filled with creamy potato.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine European
Servings 24
Calories 85 kcal

Equipment

  • Large Mixing Bowl
  • Rolling Pin
  • Round cookie cutter (3-inch works great)
  • Slotted spoon
  • Large pot
  • Frying pan
  • Clean kitchen towel
  • Fork

Ingredients
  

  • 2 cups gluten free flour blend
  • 1 teaspoon xanthan gum if not in flour
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup sour cream
  • 1/4 cup warm water
  • 2 tablespoons butter melted
  • 3 large potatoes peeled and cubed
  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Butter for frying
  • Sour cream
  • Chopped green onions

Instructions
 

  • Boil potatoes in salted water until soft.
  • This takes about 15 minutes.
  • Drain the water completely.
  • Mash potatoes until smooth and creamy.
  • Add butter, cheese, salt, and pepper.
  • Mix everything together well.
  • Let the filling cool while making dough.
  • Cool filling is easier to work with.
  • Mix flour, xanthan gum, and salt together.
  • Create a well in the center.
  • Add egg, sour cream, and melted butter.
  • Stir with a fork first.
  • Add warm water slowly while mixing.
  • Knead the dough gently for 2 minutes.
  • The dough should feel soft but not sticky.
  • Let it rest for 10 minutes covered.
  • Dust your surface with gluten free flour.
  • Roll dough to 1/8 inch thickness.
  • Use your cookie cutter to make circles.
  • You should get about 24 circles.
  • Gather scraps and re-roll them carefully.
  • Don't overwork the dough or it gets tough.
  • Place one tablespoon of filling in each circle.
  • Don't overfill or they will burst.
  • Fold the circle in half carefully.
  • Press edges together with your fingers.
  • Use a fork to seal edges firmly.
  • Make sure there are no gaps anywhere.
  • Bring a large pot of salted water to boil.
  • Add 6-8 perogies at a time.
  • Don't crowd the pot too much.
  • They will sink first, then float up.
  • Cook for 2 minutes after they float.
  • Remove with a slotted spoon carefully.
  • Place them on a clean towel.
  • Heat butter in a frying pan.
  • Add boiled perogies in a single layer.
  • Fry for 2-3 minutes per side.
  • They should turn golden and crispy.
  • This step adds amazing flavor and texture.
  • Serve immediately while hot and crispy.

Notes

  • Use a good quality gluten free flour blend.
  • I recommend ones with xanthan gum already added.
  • Don't skip the resting time for dough.
  • This helps the dough become easier to roll.
  • Keep the filling mixture fairly dry.
  • Wet filling makes perogies soggy and hard to seal.
  • Seal edges very well to prevent bursting.
  • Test one perogy first before cooking them all.
  • Freeze uncooked perogies on a baking sheet first.
  • Then transfer to freezer bags for storage.
  • They last up to 3 months frozen.
  • Cook frozen perogies without thawing them first.
  • Just add 1-2 extra minutes cooking time.
Keyword Gluten Free Perogies Recipe