Gluten Free Perogy Dough

A hand holding one perogy above a counter covered in circles of dough ready to make more perogies.

If you’ve been craving homemade perogies, this gluten free perogy dough recipe is the perfect place to start. Plan a pierogi (Polish spelling) pinching party soon!

Course Main Course

Cuisine Polish, Ukrainian

Keyword gluten free perogies, gluten free perogy dough, gluten free pierogi, gluten free pierogi dough

Prep Time 1

Cook Time 20

Make Filling 30

Servings perogies

Calories 58kcal

Author Cinde Little

Ingredients

Gluten Free Perogy Dough

1 cup cottage cheese
1 egg
3 tablespoon milk
1 tablespoon oil
½ cup water
2¼ cups EGFG gluten free flour blend* 295 g
¼ cup potato starch 41 g
½ cup cornstarch 35 g
1 tablespoon xanthan gum
1 teaspoon salt

Sprinkling Flour

sweet rice flour or tapioca starch

Potato Garlic & Dill Filling

12 oz potatoes peeled and cut in 4 or 8 pieces
3 garlic cloves
¾ cup onion diced
3 tablespoon sour cream
2 tablespoon butter
1 tablespoon fresh dill chopped
½ teaspoon salt
¼ teaspoon pepper

Frying (optional)

1 tablespoon butter

Instructions

Make Perogy Dough

In a food processor add cottage cheese, egg, milk, oil and water. Blend until smooth, about 30 seconds.
In a large bowl combine potato starch, cornstarch, EGFG flour blend, xanthan gum and salt. Whisk to combine.
Add flour mixture to food processor and process to smooth dough, 30-60 seconds.
Using sweet rice flour as a sprinkling dough, form a ball and divide into 4 pieces. Keep covered with a damp cloth or plastic wrap while you work with each piece.

Make Potato Garlic Dill Filling

Add potatoes and garlic to large pot and cover with water. Add salt and bring to a boil. Turn down heat and cook until fork-tender, 12–15 minutes. Drain and return to pot. Cook over medium-low for 1-2 minutes to remove excess moisture. Mash potatoes until smooth. Transfer to a bowl and set aside to cool.
Cook onions in oil over medium-low heat until golden brown, 10–12 minutes. Season with salt and pepper. Add to potatoes. Double the amount of onion if serving extra on cooked perogies.
Add sour cream, butter and dill to potato-onion mixture. Season with salt and pepper, mix well. Filling can be made a day in advance.

Shape and Fill Perogies

Roll dough to ⅛ inch thickness and cut 3-inch rounds using a glass or cookie cutter. Gather scraps and re-roll until all the dough is used.
Place 1-2 teaspoons of filling on each dough round. Gently fold dough over, forming a half-moon shape. With floured fingers, pinch edges together to seal filling inside the dough. Place filled perogies in single layer on a parchment lined tray.
At this point perogies can be covered and refrigerated overnight or frozen in an airtight container up to 4 weeks.

Cooking: Boiled Method

Lightly grease a baking sheet or tray for cooked perogies.
Bring large pot of water to a boil, add salt. Drop 8-10 perogies into water, stir to avoid sticking. Cook until they float, 2–3 minutes for fresh, 5-7 minutes for frozen. Using slotted spoon, transfer to baking sheet. Repeat until they are all cooked.

Cooking: Fry Method

Melt 1 tablespoon butter in pan over medium heat. Working in batches, pan-fry boiled perogies until golden on both sides, 3–5 minutes total.
Alternately, pan-fry unboiled perogies the same way; 4-6 minutes for fresh, 8-10 for frozen.

Serving Perogies

Serve boiled or fried perogies with sour cream and chopped fresh dill. Additional sautéed onions are optional but delicious.

Notes

*EGFG gluten free flour blend - 300 g sweet rice flour, 300 g potato starch, 200 g sorghum flour and 200 g millet flour. Refer to the full flour blend recipe post for more details.

Pinching Tips: Dipping your fingers in flour as you pinch is the best way to ensure a good seal for perogies.

Boiled vs Fried: Ukrainians tend to serve perogies boiled while Polish cooks prefer them fried. If you love perogies I suggest you try every method; boiled, fried (frying pan and air fryer), sautéed, baked and even grilled.

Nutrition