Pierogi Gluten Free That Will Warm Your Heart
Discover the perfect pierogi gluten free recipe! Enjoy hearty, traditional Polish dumplings with all the flavor, made easy and gluten free for everyone.
Equipment
- Rolling Pin A good rolling pin is crucial for evenly spreading the dough. A marble one works great, but any rolling pin will do as long as it helps roll out the dough to the right thickness (about 1/8 inch).
- Cutting Board or Clean Surface: You’ll need a flat surface to roll out the dough. A large cutting board or clean countertop works perfectly.
- Round Cookie Cutter or Glass: For cutting out the pierogi dough circles, a round cookie cutter (about 3 inches in diameter) or even a glass works just fine.
- Sauté Pan: A pan for sautéing onions and other fillings. It helps to get a good caramelization for that extra flavor.
- Large Pot for Boiling: A large pot will make boiling your pierogi much easier. The more space you have for the pierogi to float freely, the better they’ll cook.
- Slotted Spoon: This handy tool helps you easily scoop the pierogi out of the boiling water without losing any of those precious dumplings.
- Large Skillet: To give your pierogi that lovely crispy golden finish, you’ll need a large skillet. A cast-iron skillet works great for this purpose, but any heavy-bottomed skillet will do.
- Butter or Oil: For sautéing, you can use butter for a richer flavor, or olive oil for a lighter touch. Both will give your pierogi that delicious crispy texture.
Ingredients
For the Dough:
- 2 cups gluten free flour I recommend a blend for better texture, but any good gluten free all-purpose flour works
- 1 large egg
- 1/2 cup warm water adjust as needed for the right dough consistency
- 2 tbsp olive oil or melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum this helps with texture and elasticity in gluten-free dough
For the Filling:
- 1 1/2 cups mashed potatoes use russet or yukon gold for a creamy texture
- 1/2 cup cooked onions sautéed until golden brown
- Salt and pepper to taste
- Optional: 1/4 cup shredded cheese if you like a cheesy filling
For Cooking:
- Water for boiling the pierogi
- Add a small pinch of salt for the boiling water
- Butter for sautéing pierogi after boiling
Instructions
Step 1: Prepare the Dough
- Combine Ingredients: In a large mixing bowl, whisk together 2 cups of gluten-free flour and a pinch of salt. Add 1 egg, ½ cup of sour cream, and 2 tablespoons of melted butter.
- Mix to Form Dough: Gently mix the ingredients with a spoon until they begin to come together.
- Knead Lightly: Transfer the dough to a floured surface and knead for 2-3 minutes until it’s smooth and slightly sticky. Cover with a clean towel and let it rest for 30 minutes.
Step 2: Prepare the Filling
- While the dough rests, make your favorite filling. For classic mashed potato and cheese:
- Boil 2 large potatoes until fork-tender, then mash.
- Stir in 1 cup of shredded cheddar cheese, a pinch of salt, and 1 tablespoon of melted butter.
Step 3: Roll and Cut the Dough
- Roll Out the Dough: On a floured surface, roll out the dough to about ⅛ inch thickness.
- Cut into Circles: Use a 3-inch round cutter or a drinking glass to cut out circles of dough.
Step 4: Fill and Seal the Pierogi
- Add the Filling: Place a small spoonful of filling in the center of each circle.
- Seal the Edges: Fold the dough over to create a half-moon shape and press the edges tightly. Use a fork to crimp the edges for extra security.
Step 5: Cook the Pierogi
- Boil the Pierogi: Bring a large pot of salted water to a gentle boil. Drop the pierogi in batches and cook for 3-5 minutes, or until they float to the top.
- Sauté for Flavor (Optional): For a golden finish, heat 1 tablespoon of butter in a skillet over medium heat and sauté the boiled pierogi until lightly crisped.
Step 6: Serve and Enjoy
- Serve your pierogi gluten free warm, topped with sour cream, sautéed onions, or fresh herbs. Pair them with a side of tangy sauerkraut for a traditional touch, or get creative with your favorite accompaniments!
Notes
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Total Fat: 6g
- Protein: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 2g
- Sodium: 300mg