Gluten Free Pierogies Recipe

Over the holiday season one of my Facebook friends asked me for a gluten free pierogies recipe, which is a polish recipe. I had created a recipe quite some time ago for someone else, but never had a chance to try it myself. She made the the gluten free pierogies for her family and I heard back from her stating.

“The Pierogies were a hit. My son was very happy and wants me to make more. Thank you for helping me keep our Christmas tradition.”

Pierogies are similar to Italian ravioli, but with a different filling. The typical filling is potato, onion and cheddar cheese. You can fill pierogies with any filling that you wish.  Some even use fruit. In this pierogi recipe I use potato, onion and cheddar cheese (any cheese will do). You may use the dough recipe to make homemade gluten-free ravioli or potstickers, as well. Enjoy!

UPDATE Nov. 23, 2011: I am now using egg in this recipe, have lessened the amount of tapioca starch and increased the white rice flour. The recipe below reflects these changes. They good both ways, just a little less starchier than before.

Gluten Free Pierogies Recipe

Rating: 51

Yield: Makes about 26 3-1/2-inch perogies.

Gluten Free Pierogies Recipe

Gluten free pierogies, perhaps a bit thicker than you're used to, but just as delicious!


    For the Dough
  • 2 cups tapioca flour
  • 1/2 cup corn starch
  • 3/4 cup white rice flour
  • 3/4 cup potato starch
  • 2-1/2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • extra cornstarch and rice flour (explained below)
  • approximately 1-1/4 cup water (you can substitute some of the water with a little gluten-free sour cream or Greek yogurt)
  • 1/8 cup extra virgin olive oil
  • 2 large eggs, beaten (optional for egg-free)
  • For the Filling
  • 5 medium potatoes
  • 1/2 large yellow onion, chopped
  • butter or (enough to saute onions) (I use extra virgin olive oil when I use left over mashed potatoes)
  • 1/2 cup cheese of your choice, shredded


    To Make the Filling:
  1. Peel, cut up into bite size pieces, and boil potatoes until tender.
  2. Saute onion in butter until translucent.
  3. In a food processor or with a mixer, mash potatoes and onions together.
  4. Stir in cheese.
  5. To Make the Dough:
  6. Whisk together all dry dough ingredients thoroughly.
  7. Add oil, egg and water; and mix thoroughly to form a stretchy type of dough, the consistency of raw biscuit dough.
  8. Add a little cornstarch, enough to allow you to handle without sticking to your hands. If the dough is too dry you can always add a little water; or if too wet add more cornstarch and tapioca flour.
  9. Sprinkle a smooth surface generously with tapioca flour. Flour your hands and rolling pin, too. Turn the dough adding additional flour to surface, as needed. Roll out thin, but not as thin as possible, as this will cause the dough to stick to the surface and tear while filling.
  10. Roll enough dough out so that you will be able to cut out 3 1/2 - 4” circles.
  11. To each circle add about 1 heaping teaspoon of filling and close to form a half circle.
  12. Pinch each pierogi closed.
  13. Boil water in a large pot. Cook until the pierogies float to the top.
  14. If you desire, you may sauté them in butter after boiling them. If serving plain, fry them until golden brown. If serving with sauce, just sauté them long enough to remove the sticky texture after boiling. I like mine with a cream sauce.


It is best to roll out half of the dough and store the other half in a ziplock bag while making the first batch. Otherwise the dough tends to stick to the surface and dry out. When the dough dries out it makes it more difficult to pinch the dough closed. If this does occur, with a pastry brush, add a little water where the two doughs meet and seal normally.

If you use left over mashed potatoes, you will need about 1 1/4 to 1 1/2 cups, depending upon if you use all the scraps of the dough or toss them.

If you are short on one of the starches you can substitute with others. This recipe is very forgiving. I've run out of corn starch and used more tapioca starch and the dough still worked out very well.

This entry was posted in Gluten Free Recipes, Nut-Free, Polish, Soy-Free, Sugar-Free. Bookmark this blog post.

33 Responses to Gluten Free Pierogies Recipe

  1. Trina Thornhill says:


    Thank you for sharing your recipes. I have tried to make the above perogies but can’t get it to work. What can I substitute for xatham gum that isn’t a gum. I am sensitive to it. I substituted flax for eggs, could I still substitute flax again for xantham? I have tried the above twice and can’t get it to work any suggestions would be appreciated. :) Thank You!! Trina

  2. Facebook Comment – Aug. 27, 2014,

    “I made these and my honey loved them!”


  3. Goska says:

    Hi, I will exclude eggs, and if I understood correctly I can also exclude potato starch (which I must get rid off) and use instead corn starch in the same quantity, correct? thx

  4. Shawna says:

    I grew up on my mom’s homemade perogies & they were a family favorite so it was pretty devasting when we found out our daughters couldn’t have gluten, egg & dairy almost 2 yrs ago. Gluten free flour is so difficult to work with & we’ve had so many fails, that I just never thought a gluten free perogie recipe would even be possible. So imagine our shock & delight when these turned out SO good!! A thousand thank you’s for bringing these back to our family dinner table!

  5. michelle says:

    So for egg free, you say just leave them out….. no gel eggs?

  6. kissy says:

    Can i just say, as I am Polish, traditional polish pierogi are with cottage cheese. You will buy them everywhere in more less every restaurant. The less popular version (not a lot of polish people know about it) of this dish is pierogi legnickie, from town in Poland (which I originally come from ;p) and this version is with cheddar cheese instead of cottage :-) just thought it might be interesting fact to know for you :-)

    You should also try pierogi filled with wild mushrooms and sauerkraut. They are my personal favourite and in some regions in Poland are traditional Christmas dish (more tradionionally xmassy than the ones you’ve posted. Still gluten free :-))

  7. Brad C says:

    You edited your recipe to make it now contain egg; any chance you could re-post (or email me) your egg-free version? My wife is gluten and egg-free, and we’d really like to try the version you originally put up. Thanks!

  8. Linda Stilson says:

    I just printed this recipe. I can’t wait to have these again!! My father is Polish and we always loved them. thank you

  9. linda stilson says:

    I can’t wait to try these!!! My father was Polish and we always loved these.

  10. Irish Alice says:

    My hubby is 100% Polish & I’m 100% Irish. Tried to make his mother’s recipe for authentic perogies years ago and failed hugely. They would have made good road pot hole fillers! Now trying to avoid gluten, I tried your recipe. Even my husband liked them! That was the total ‘proof of the pudding’ for me! The dough handled very nicely, but it does result in a chewier texture. Hubby noticed but still enjoyed them! YEAH! Thank you so very much for this recipe. Now we don’t have to drive nearly 40 miles one way into Chicago for the frozen perogies (that still don’t measure up his mother’s).

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