Gluten-Free Classic Potato and Cheese Perogies
Savor the comfort of homemade perfection with Gluten-Free Classic Potato and Cheese Perogies, a delightful twist on a beloved Eastern European treasure. This recipe features tender gluten-free dough enriched with sour cream and butter, wrapped around a creamy filling of mashed russet potatoes, tangy cream cheese, sharp cheddar, and sautéed onions. Each perogy is boiled until perfectly tender and then pan-fried for a golden, crispy finish. Perfect for gluten-free dining, these handmade perogies offer a flavorful mix of textures and cheesy indulgence, topped with fresh chives for a vibrant touch. Whether served as a hearty main or a comforting side, these perogies are sure to impress any crowd.
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- 2 large Eggs
- 0.5 cup Sour Cream
- 3 tablespoons Unsalted Butter
- 3 medium, peeled and quartered Russet Potatoes
- 4 ounces Cream Cheese
- 1 cup, shredded Cheddar Cheese
- 1 small, finely chopped Onion
- 0.5 teaspoon Black Pepper
- 2 tablespoons, chopped Chives
- 2 tablespoons Olive Oil
Instructions
In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt.
In a separate small bowl, beat the eggs and mix in the sour cream and 2 tablespoons of melted unsalted butter.
Make a well in the center of the flour mixture and pour the egg mixture in.
Stir until the dough starts to come together, then knead lightly into a smooth ball. If necessary, add extra flour, a tablespoon at a time, to prevent sticking.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
While the dough is resting, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Drain the potatoes and return them to the pot. Add the cream cheese, cheddar cheese, and black pepper.
Mash together until smooth and creamy. Set aside to cool slightly.
Heat the olive oil in a skillet over medium heat and sauté the chopped onion until golden brown. Add to the potato mixture and stir well.
Divide the rested dough in half. Roll out one half on a lightly floured surface until 1/8-inch thick.
Cut out circles with a 3-inch round cutter.
Place about 1 tablespoon of the potato filling onto each circle.
Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges securely.
Repeat with the remaining dough and filling.
Bring a large pot of salted water to a gentle boil. Carefully add the perogies in batches and cook until they float to the surface, about 3-4 minutes.
Remove with a slotted spoon and transfer to a plate.
In a large skillet, melt the remaining tablespoon of butter over medium heat. Add the cooked perogies and fry until golden and crispy on each side.
Serve hot, garnished with chopped chives, and enjoy!
Nutrition Facts
Calories |
3244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 731 mg | 244% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 368.1 g | 134% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 24.3 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 936 mg | 72% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3749 mg | 80% | |
*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.
