Gluten-Free Cheese Pierogi
Indulge in the comforting flavors of homemade gluten-free cheese pierogi—a delicious twist on a traditional Polish favorite. This recipe features a tender, gluten-free dough made with a blend of all-purpose gluten-free flour, potato starch, and xanthan gum, ensuring a pillowy texture that rivals the classic version. Filled with a rich and creamy mix of ricotta, cheddar, and cream cheese, enhanced with sautéed onions and a hint of black pepper, these pierogi are a flavor-packed delight. The dough is easy to roll and shape, while boiling and pan-frying give each pierogi a perfect balance of softness and golden crispness. Serve these cheesy treasures warm with a dollop of sour cream and a sprinkle of fresh green onions for a crowd-pleasing, gluten-free meal that’s perfect for dinner or festive occasions!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cup Potato starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cup Water
- 2 tablespoons Butter
- 1 cup Ricotta cheese
- 1 cup Cheddar cheese, shredded
- 0.5 cup Cream cheese
- 0.25 teaspoon Black pepper
- 1 medium Onion, finely chopped
- 0.5 cup Sour cream (optional)
- 2 tablespoons Green onions, chopped (for garnish)
Instructions
In a large mixing bowl, combine the gluten-free flour, potato starch, xanthan gum, and salt. Mix well.
Create a well in the center of the dry ingredients and add the egg and water. Mix until a dough forms. Knead the dough with your hands until smooth, adding more water if necessary.
Cover the dough in plastic wrap and let it rest for 20 minutes.
Meanwhile, prepare the filling. In a skillet, melt 1 tablespoon of butter over medium heat and sauté the finely chopped onion until golden brown. Remove from heat.
In a mixing bowl, combine ricotta cheese, cheddar cheese, cream cheese, sautéed onions, and black pepper. Mix well until all ingredients are evenly incorporated.
Divide the dough into two portions and roll out one portion on a floured surface to about 1/8 inch thick.
Using a round cookie cutter or a glass, cut out circles approximately 3 inches in diameter.
Place about one tablespoon of filling in the center of each dough circle.
Fold the dough over the filling to create a semi-circle and press the edges together, sealing each pierogi. You may use a fork to crimp the edges.
Repeat the rolling and filling with the second portion of dough.
Bring a large pot of salted water to a boil. Gently drop pierogi into the boiling water in batches, avoiding overcrowding. Cook for about 3-4 minutes, or until they float to the top.
Remove pierogi with a slotted spoon and set aside.
In a skillet, melt the remaining tablespoon of butter over medium heat. Fry the boiled pierogi on both sides until they are golden brown and crispy.
Serve warm, topped with a dollop of sour cream and garnish with chopped green onions. Enjoy!
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 92.2 g | 461% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 358.5 g | 130% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.1 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2202 mg | 169% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1030 mg | 22% | |
*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.
