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.

Reader’s feedback,

“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 taste good both ways, just a little less starchy than before.

Gluten Free Pierogies Recipe

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

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

Ingredients:

For the Dough

2 cups tapioca flour (or cornstarch)
1/2 cup cornstarch (or more potato starch)
3/4 cup white rice flour
3/4 cup potato starch (or cornstarch)
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

Instructions:

To Make the Filling:

Peel, cut up into bite size pieces, and boil potatoes until tender.
Saute onion in butter until translucent.
In a food processor or with a mixer, mash potatoes and onions together.
Stir in cheese.

To Make the Dough:

Whisk together all dry dough ingredients thoroughly.
Add oil, egg and water; and mix thoroughly to form a stretchy type of dough, the consistency of raw biscuit dough.
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.
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.
Roll enough dough out so that you will be able to cut out 3 1/2 - 4” circles.
To each circle add about 1 heaping teaspoon of filling and close to form a half circle.
Pinch each pierogi closed.

Boil water in a large pot. Cook until the pierogies float to the top.
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.

Tips

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.

3.1

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View Comments

Andre says:

January 13, 2022 at 7:57 am

i am glad i tried it.
Kristen says:

January 17, 2015 at 2:41 pm

Can these be frozen and thawed without damaging them?
Nancy Madison says:

December 18, 2014 at 7:46 am

Our traditional pierogi's are usually made with Farmer's cheese or cabbage and sauekraut. Would this recipe still work for that? I have been gluten free for or at least 2 years and did not have them last year, but would love to at least try them with a different version or without the wheat, preferably. Have you tried any other flours or do you think this works best for what you have done. Well I will try it this year - thanks. Nancy Jane
- Gluten Free Recipes says:
  
  December 18, 2014 at 10:58 am
  
  Nancy,
  
  Use your desired filling. If you wish to experiment, try my new pasta recipe, but the thing with that recipe is that if you don't roll it super thin, it will be too chewy on the edges where they doubled in thickness. For single thickness, this recipe is awesome - http://glutenfreerecipebox.com/gluten-free-egg-noodles/.
  
  Enjoy!
  Carla
Kelly cacan says:

December 4, 2014 at 6:21 pm

What do you traditionally serve with pierogi? Is there a sauce that's best with these?
- Gluten Free Recipes says:
  
  December 6, 2014 at 7:25 am
  
  I prefer cream sauce. Mix a little chicken broth with heavy cream, season with salt and pepper and thicken with rice flour. You can add a splash of white wine, if desired.
Trina Thornhill says:

September 21, 2014 at 5:57 pm

Hi

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
- Gluten Free Recipes says:
  
  September 22, 2014 at 10:13 am
  
  Trina,
  
  Have you tried psyllium husk powder? Here's an article I wrote about it - http://glutenfreerecipebox.com/is-psyllium-husk-gluten-free/. However, I have only tried it in a bread recipe so far.
  
  Carla
Gluten Free Recipes says:

August 27, 2014 at 10:40 am

Facebook Comment - Aug. 27, 2014,

"I made these and my honey loved them!"

~F.P.
Goska says:

June 27, 2014 at 7:10 am

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
- Gluten Free Recipes says:
  
  June 27, 2014 at 8:59 am
  
  Goska,
  
  You understand it correctly.
  
  Enjoy,
  Carla
Shawna says:

June 10, 2014 at 8:03 pm

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!
michelle says:

March 30, 2014 at 4:37 pm

So for egg free, you say just leave them out..... no gel eggs?
- Gluten Free Recipes says:
  
  March 30, 2014 at 5:35 pm
  
  Michelle,
  
  That is correct. I never used to use egg in this recipe before.
  
  Carla
kissy says:

January 29, 2014 at 2:19 am

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 :-))