Gluten-Free Pierogi Recipe

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

• For the dough:
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• ½ tsp salt
• ½ cup sour cream (or dairy-free alternative)
• 1 large egg (or flax egg for vegan)
• 2 tbsp unsalted butter, melted (or vegan butter)
• ¼ cup warm water (more if needed)
• For the filling:
• 2 medium russet potatoes, peeled and cubed
• ½ cup shredded cheddar cheese (or dairy-free cheese)
• 2 tbsp butter
• Salt & pepper, to taste

Directions

1. For the dough:
2. In a large bowl, whisk together gluten-free flour blend and salt.
3. In another bowl, mix sour cream, egg, and melted butter. Add to flour and stir.
4. 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.
5. For the filling:
6. 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.
7. Assembling pierogi:
8. 5. Roll dough on a floured surface to ⅛-inch thickness. Cut circles with a 3-inch cutter or glass.
9. 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.
10. 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.
11. 8. Optional: Pan-fry in butter or oil until golden for extra flavor.
12. 9. Serve with sour cream, caramelized onions, or fresh herbs.