Gluten Free Perogies
Indulge in a comforting plate of homemade Gluten-Free Perogies, a delicious twist on a classic Eastern European favorite. This recipe features a tender dough made with gluten-free all-purpose flour, tapioca starch, and xanthan gum, encasing a creamy mashed potato and cheddar cheese filling that can easily be made dairy-free. With a quick boil and a golden pan-fry finish, these perogies boast a satisfying crisp exterior and a soft, flavorful center. Perfect for those following a gluten-free diet, this recipe strikes the ideal balance between tradition and dietary inclusivity, making it a crowd-pleasing option for weeknight dinners or special occasions. Pair with sour cream, caramelized onions, or your favorite toppings for an unforgettable gluten-free comfort food experience!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 0.25 cups Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 large Egg
- 0.5 cups Sour cream (or dairy-free alternative)
- 2 tablespoons Water
- 1.5 cups Mashed potatoes
- 0.5 cups Shredded cheddar cheese (or dairy-free cheese)
- 2 tablespoons Butter (or dairy-free alternative)
- 0.25 cups Onion, finely chopped (optional)
- 2 tablespoons Olive oil or butter, for frying
Instructions
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, xanthan gum, and salt.
In a separate small bowl, beat the egg and mix it with sour cream and water.
Gradually add the wet mixture into the dry ingredients, stirring until a dough begins to form. Knead the dough gently until smooth (it should hold together but not be too sticky). Cover and let it rest for 10 minutes.
Prepare the filling by combining warm mashed potatoes, shredded cheddar cheese, and butter in a bowl. If using onions, mix them into the filling. Set aside.
Lightly flour a clean surface with gluten-free flour. Roll out the dough to about 1/8 inch thickness.
Using a round cutter or a glass (about 3 inches in diameter), cut circles from the dough.
Place about 1 to 2 teaspoons of the potato filling in the center of each circle. Gently fold the dough over to create a half-moon shape. Pinch the edges tightly to seal. If needed, use a little water to help the edges stick together.
Bring a large pot of salted water to boil. Drop the perogies into the boiling water, a few at a time, and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
To finish, heat olive oil or butter in a skillet over medium heat. Pan-fry the boiled perogies in batches until golden and crisp on both sides.
Serve warm with sour cream, caramelized onions, or your favorite toppings.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 15.8 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 692 mg | 53% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1600 mg | 34% | |
*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.
