Gluten-Free Traditional Potato and Cheese Pierogies
Indulge in the comforting goodness of gluten-free traditional potato and cheese pierogies, a delightful spin on a beloved Eastern European classic. This recipe features a tender, gluten-free dough made with sour cream and gluten-free all-purpose flour, perfectly paired with a rich, creamy filling of mashed russet or Yukon Gold potatoes and sharp cheddar cheese. Each pierogi is crafted with precision, boiled to fluffy perfection, and optionally pan-fried for a crisp, golden exterior. Top them with caramelized onions or a dollop of sour cream for extra flair, making them an irresistible treat for gluten-free diets or anyone craving hearty, homemade comfort food. Perfect for a weekend dinner or festive gatherings, these pierogies bring nostalgic flavors with modern, allergen-friendly ingredients.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Sour cream (gluten-free)
- 2 tablespoons Unsalted butter
- 2 large Potatoes (russet or Yukon Gold)
- 1 cup Cheddar cheese (sharp, shredded)
- 3 tablespoons Butter (for frying, optional)
- 1 small Onion (finely chopped, optional for serving)
Instructions
Prepare the filling: Peel and dice the potatoes. Boil them in salted water until fork-tender, about 15-20 minutes.
Drain the potatoes and mash them in a large bowl while still hot. Add the shredded cheddar cheese and mix until melted and smooth. Add salt to taste, and let the mixture cool completely.
Make the gluten-free dough: In a large bowl, whisk together the gluten-free all-purpose flour and salt. Add the egg, sour cream, and melted butter. Mix until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it is workable.
Knead the dough gently on a gluten-free-floured surface for 2-3 minutes. Cover with a clean kitchen towel and let it rest for 15 minutes.
Roll out the dough: Divide the dough into two portions. Roll out one portion on a clean, gluten-free-floured surface to about 1/8 inch thickness. Keep the other half covered.
Cut circles from the dough using a 3-inch round cutter or the rim of a glass.
Assemble the pierogies: Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the circle in half and press the edges to seal. Use the tines of a fork to crimp the edges for extra security.
Put the assembled pierogies on a parchment-lined baking sheet to prevent sticking.
Cook the pierogies: Bring a large pot of salted water to boil. Add the pierogies in small batches, ensuring they don’t stick together. Boil for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Optional frying step: Heat the butter in a skillet over medium heat. Sauté the boiled pierogies for 2-3 minutes per side until golden and crisp.
Optional garnish: In the same skillet, sauté the onions until soft and caramelized, and serve atop the pierogies.
Serve the pierogies warm with sour cream or caramelized onions, if desired. Enjoy!
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 18.3 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1224 mg | 94% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3377 mg | 72% | |
*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.
