Gluten Free Perogies

Indulge in a comforting plate of homemade Gluten-Free Perogies, a delicious twist on a classic Eastern European favorite. This recipe features a tender dough made with gluten-free all-purpose flour, tapioca starch, and xanthan gum, encasing a creamy mashed potato and cheddar cheese filling that can easily be made dairy-free. With a quick boil and a golden pan-fry finish, these perogies boast a satisfying crisp exterior and a soft, flavorful center. Perfect for those following a gluten-free diet, this recipe strikes the ideal balance between tradition and dietary inclusivity, making it a crowd-pleasing option for weeknight dinners or special occasions. Pair with sour cream, caramelized onions, or your favorite toppings for an unforgettable gluten-free comfort food experience!

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 0.25 cups Tapioca starch
• 1 teaspoon Xanthan gum
• 1 teaspoon Salt
• 1 large Egg
• 0.5 cups Sour cream (or dairy-free alternative)
• 2 tablespoons Water
• 1.5 cups Mashed potatoes
• 0.5 cups Shredded cheddar cheese (or dairy-free cheese)
• 2 tablespoons Butter (or dairy-free alternative)
• 0.25 cups Onion, finely chopped (optional)
• 2 tablespoons Olive oil or butter, for frying

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt.

Step 2

In a separate small bowl, beat the egg and mix it with sour cream and water.

Step 3

Gradually add the wet mixture into the dry ingredients, stirring until a dough begins to form. Knead the dough gently until smooth (it should hold together but not be too sticky). Cover and let it rest for 10 minutes.

Step 4

Prepare the filling by combining warm mashed potatoes, shredded cheddar cheese, and butter in a bowl. If using onions, mix them into the filling. Set aside.

Step 5

Lightly flour a clean surface with gluten-free flour. Roll out the dough to about 1/8 inch thickness.

Step 6

Using a round cutter or a glass (about 3 inches in diameter), cut circles from the dough.

Step 7

Place about 1 to 2 teaspoons of the potato filling in the center of each circle. Gently fold the dough over to create a half-moon shape. Pinch the edges tightly to seal. If needed, use a little water to help the edges stick together.

Step 8

Bring a large pot of salted water to boil. Drop the perogies into the boiling water, a few at a time, and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

Step 9

To finish, heat olive oil or butter in a skillet over medium heat. Pan-fry the boiled perogies in batches until golden and crisp on both sides.

Step 10

Serve warm with sour cream, caramelized onions, or your favorite toppings.

Nutrition Facts

Serving size	1041.5 grams (1041.5g)

Amount per serving	% Daily Value*
Calories	2556

Total Fat 114.80g	147%
Saturated Fat 52.90g	265%
Polyunsaturated Fat 3.50g
Cholesterol 438mg	146%
Sodium 3697mg	161%
Total Carbohydrate 344.60g	125%
Dietary Fiber 14.80g	53%
Total Sugars 15.80g
Protein 38.40g	77%

Vitamin D 84IU	420%
Calcium 693mg	53%
Iron 4mg	24%
Potassium 1600mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 6.0%

Carbs: 53.7%