Gluten-Free Traditional Potato and Cheese Pierogi
Discover the ultimate comfort food with our Gluten-Free Traditional Potato and Cheese Pierogi recipe! Perfectly tailored for gluten-sensitive diets, this classic Eastern European dish combines tender, gluten-free dough with a creamy and savory filling of Yukon Gold potatoes and sharp cheddar cheese. Enhanced by xanthan gum for a pliable texture, the dough rolls out effortlessly, while the cheesy potato filling offers a rich and indulgent flavor in every bite. These perfectly sealed pierogi are first boiled to soft perfection, then pan-fried for a golden-crisp finish. Serve them warm with a dollop of sour cream and a sprinkle of fresh parsley for an irresistible gluten-free treat that’s ideal for cozy family dinners or festive gatherings. Ready in just over an hour, this delicious dish will quickly become a new household favorite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Sour cream
- 2 tablespoons Unsalted butter
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 cup Shredded sharp cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Butter or oil
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and 1 teaspoon of salt.
Make a well in the center and add the egg, sour cream, and melted butter. Mix until a dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it is manageable but still soft.
Cover the dough with a damp kitchen towel and let it rest for 30 minutes.
Meanwhile, prepare the filling: Boil the Yukon Gold potatoes in salted water until tender, about 10-15 minutes. Drain and mash them using a potato masher or food mill.
Stir in the shredded cheddar cheese, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper until well combined. Set aside to cool slightly.
On a floured surface, roll out the rested dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.
Place a small spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.
Bring a large pot of salted water to a boil. Drop the pierogi into the water in batches and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set aside to drain.
In a large skillet, heat butter or oil over medium heat. Pan-fry the boiled pierogi in batches until golden brown on both sides, about 2-3 minutes per side.
Serve the pierogi warm, garnished with fresh parsley (if desired), and with sour cream on the side for dipping.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 316.1 g | 115% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 23.2 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1400 mg | 108% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2175 mg | 46% | |
*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.
