Gluten Free Cheddar Bacon Perogies
Savor the irresistible comfort of homemade Gluten-Free Cheddar Bacon Perogies, a delightful twist on a classic dish that's perfect for those with gluten sensitivities. These tender, savory dumplings feature a luscious filling of creamy mashed potatoes, sharp cheddar cheese, and crispy bacon, all wrapped in a soft, pliable gluten-free dough. Boiled to perfection and optionally pan-seared for a golden, crispy finish, these perogies are as versatile as they are indulgent. Serve them warm with sour cream, caramelized onions, or a sprinkle of fresh chives for a crowd-pleasing meal or appetizer. Whether you're gluten-free or simply looking for a creative spin on traditional perogies, this recipe promises to impress with its rich flavors and hearty appeal. Perfect comfort food for any occasion!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Salt
- 1 large Egg
- 0.5 cups Sour cream
- 0.25 cups Water
- 1 cup Cheddar cheese, shredded
- 0.5 cups Cooked bacon, crumbled
- 2 medium Potatoes, peeled and cubed
- 2 tablespoons Butter
- 1 small Onion, finely diced
- 2 tablespoons Butter or oil (for frying)
Instructions
Prepare the dough: In a large bowl, combine the gluten-free flour, xanthan gum, and salt.
In a separate small bowl, whisk together the egg, sour cream, and water. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Make the filling: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and mash the potatoes with butter until smooth. Stir in the shredded cheddar cheese and crumbled bacon. Set aside.
Roll out the dough: Lightly flour your work surface with gluten-free flour. Roll the chilled dough out to about 1/8-inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles.
Assemble the perogies: Place a small spoonful of potato-cheddar-bacon filling into the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges.
Cook the perogies: Bring a large pot of salted water to a gentle boil. Carefully add the perogies in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
Optional step for sautéing: Heat butter or oil in a skillet over medium heat. Add the boiled perogies and sauté until golden brown on both sides, about 2 minutes per side.
Serve: Serve warm with sour cream, caramelized onions, or chives as a garnish.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 270 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 528 mg | 11% | |
*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.
