These gluten-free pierogi are soft, tender dumplings filled with a classic potato and cheese filling. A traditional Eastern European comfort food made accessible for gluten-free diets. They can be boiled, pan-fried, or both for extra flavor.
Ingredients
Directions
For the dough:
In a large bowl, whisk together gluten-free flour blend and salt.
In another bowl, mix sour cream, egg, and melted butter. Add to flour and stir.
Add warm water gradually until a soft dough forms. Knead gently for 2–3 minutes (dough should be smooth, not sticky). Cover and rest for 20 minutes.
For the filling:
4. Boil potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with cheese, butter, salt, and pepper until smooth. Let cool.
Assembling pierogi:
5. Roll dough on a floured surface to ⅛-inch thickness. Cut circles with a 3-inch cutter or glass.
6. Place 1 tbsp filling in the center of each circle. Fold over into a half-moon and seal edges firmly with your fingers or a fork.
7. Bring a pot of salted water to a boil. Add pierogi in batches and cook 3–4 minutes, until they float to the top.
8. Optional: Pan-fry in butter or oil until golden for extra flavor.
9. Serve with sour cream, caramelized onions, or fresh herbs.
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