Recipe: Gluten Free Pierogies

by Carrie

in Main Dishes

Pierogies, pierogies, pierogies!!!

Making pierogies pre-celiac times was always a long process. My husband, daughter and I would spend the whole day making pierogies with the end result being around 300 pierogies to freeze and have available for awhile.

Creating a gluten-free pierogi has been on my list of things to make for awhile. And today became the day to tackle this project.

It was also important to my son Cam for me to make gluten free pierogies, for he recently has discovered that he needs to eat gluten free. I, of course, feel very guilty as a mother passing this trait onto my son, but it is the new path he is on and I will work on more easy to cook recipes for him. Cam informed me that my recipes were too complicated for him, that I needed to make great tasting gluten food easier from him to prepare.

So I put it out there in cyber world. Do you have some easy to make recipes? Breakfast, lunch, supper ideas?

This afternoon I learned that playing with a gluten free perogi dough is much harder than I expected. Quite a few batches of different dough recipes ended up being thrown out. I was successful in following Celiac Teen blogger Lauren’s recipe. I found the dough was easy to work with and did not fall apart or split when folded over.

Here is her recipe. Thanks Lauren!

[print_this]Recipe: Gluten Free Pierogi Recipe

1 cup tapioca starch
1 cup sweet rice flour
½ cup millet flour
½ cup brown rice flour
1 Tbsp xanthan gum
1 tsp salt
½ cup milk
½ cup whipping cream
3 egg whites

Pierogi Filling:

For me I used mashed potatoes and shredded cheese. Next time I will add cottage cheese, bacon and onions.
Whisk together dry ingredients in a large bowl. Stir in wet ingredients until it comes together. This will be a slow process.

Once you have a piece that is big enough to knead, do so, slowly adding in some of the crumbly bits. Take a bit at a time, until it is all incorporated. Once the dough is pliable and feels good under your hands, with no streaks of dry flour in it, form into a ball. Cut off ¼ of the ball and place the rest in your bowl, with a damp paper towel over top to keep it moist.

Knead your quarter a little bit more, then roll out the dough, turning and moving as you go. I didn’t flour the surface because mine didn’t need it, but if yours is sticking quite well to the counter, roll out on a floured surface. Once dough is quite thin, cut into circles (a glass works well for this) If the cut circles need a touch of individual rolling, do so (I did roll out each circle again, and that worked really well for me)

Place a small amount of filling (1 tsp) in the center and pinch the top together, then go up the side from bottom to the top and repeat the other side, sealing up to the top. Finally, seal with a fork by going around the edge. Flip over and repeat.

Use the rest of the dough, ¼ at a time, until all of your pierogies are finished. Knead together scraps and re-roll. They did not suffer from being re-rolled.

To cook, bring water to a boil. Salt as desired. Cook pierogi in the boiling water for 5 minutes.


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Thanks again Lauren for the great pierogi recipe! I like my pierogies fried, so after the pierogies were all boiled, I fried up some bacon, onions, and cooked up some pierogies.

Yum!


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{ 19 comments… read them below or add one }

Kevin November 23, 2010 at 4:27 pm

Quite tasty! Enjoyed them for Sunday brunch.

Alyssa November 23, 2010 at 8:19 pm

Looking forward to giving these a try over the holidays :)

The Celiac Husband November 24, 2010 at 7:53 am

They look amazing!

Carrie December 2, 2010 at 12:38 am

Thanks! I experimented with a few other recipes that did not work for me. These did and everyone here really loves them!

Sheree March 5, 2011 at 12:02 pm

My son’s new girlfriend has a W.G. problem.
He wanted to cook her a W.G. free meal to surprise her but, he has virtually no cooking skills.
I purchased all the ingredients and gave him the recipe and went out for the evening.
He cooked these pierogies for her, the recipe was very easy to follow and the pierogies a great success.
I will continue to use this site for other great tried and tested recipes.
Thank you.
Sheree

Carrie March 12, 2011 at 7:34 pm

I am so happy the perogies worked! I recently made them again this past weekend for my boys. My son was thrilled to take some perogies back to his apartment.
If I can help with any other recipes, pls let me know.

Sarah October 4, 2011 at 5:00 pm

How many should this recipe make? My mother in law and I want to make them for my fiancé thanks
Sarah

Carrie October 4, 2011 at 8:41 pm

My perogies were quite large, so it made 20, however cutting them smaller yields more. Gluten free dough is quite filling so 20 would feed 4 with 5 each as a side dish.

Erin November 11, 2011 at 1:17 pm

I have been looking for a gluten free recipe for perogies for years that seemed reasonably simple to make (as I do not ever work with dough gf or non gf and was a little intimidated)… this was my first try at them and they are fantastic. They are better than I ever remember perogies being! My non gf husband even loved them. Thank you so much for posting this :) Oh I also wanted to add that I couldn’t find sweet rice flour, so the guy at the health food store told me to substitute it with regular white rice flour and it worked fine!

Carrie November 15, 2011 at 4:26 pm

I am so glad that the recipe worked out for you. Sweet rice and reg white rice are similar however sweet rice is a finer grind, and thus reducing the “sand” texture that can happen with rice flour.

Carli November 25, 2011 at 5:34 pm

I’m a very busy person and I found this recipe and was really surprised with the variety at my fingertips. I’m new to GF living and still getting used to it. I have made regular wheat perogies for years. I can see this recipe will also be great!

Carrie November 28, 2011 at 8:09 pm

I glad you liked the recipe. they really are as good as the “full of gluten” ones I used to make.

Heather February 4, 2012 at 8:35 pm

Omg. We made these tonight. So good! I added caramelized leeks, cheddar and cottage cheese to the potatoes. They were amazing! I think next time I’ll add bacon to the filling. :)

Aaron Male March 27, 2012 at 9:12 am

Could one substitute gluten-free all purpose flour?

Aaron Male March 27, 2012 at 9:12 am

Could I substitute gluten free all purpose flour?

Marybeth Soden September 9, 2012 at 2:42 pm

You decidedly put a new twist on a subject that’s been written about for years. Incredible stuff, just great! I enjoy reading a post that will make people think, thanks and we want more! Added to FeedBurner also.

Kim December 29, 2012 at 2:42 pm

Is there anyway I could omit the whipping cream OR sub for coconut milk whipped?? the eggs don’t bother me but I have recently gone dairy free as I have RA and dairy in so inflammatory lolll

Emy sopkowe September 22, 2013 at 8:06 am

We can’t get gluten free millet flour where I live. What be be my next best choice?

Rachelle December 24, 2013 at 6:53 pm

This recipe worked wonderfully! I doubled it and made 70ish. Tasted just like the wheat version! Kids loved it!

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