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!
Log this recipe in SnapCalorie
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 |
3092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 5022 mg | 218% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 11.5 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 1092 mg | 84% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2690 mg | 57% | |
*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.
