Gluten Free Pierogi

If you thought going gluten free meant giving up pierogi, I have great news for you. This recipe makes soft, tender pierogi that taste just like the classic ones.

They’re filled with creamy mashed potatoes and sharp cheddar cheese, then pan-fried in butter until golden and crispy on the outside.

The dough comes together easily with gluten free flour, tapioca starch, and sour cream. It rolls out nicely and holds its shape really well during boiling.

Top them off with caramelized onions, a dollop of sour cream, and some fresh chives. That’s the full experience right there.

Whether you’re cooking for yourself or making dinner for the family, these gluten free pierogi are comfort food at its best.

Why You’ll Love This Recipe

Crispy on the Outside and Pillowy on the Inside – Pan-frying these pierogi in butter gives them a golden crust with a soft and tender dough underneath.

The Dough Actually Works – Thanks to tapioca starch and sour cream this gluten free dough rolls out smoothly and holds together perfectly.

Loaded Potato and Cheddar Filling – Sharp cheddar melted into creamy mashed potatoes makes every single bite rich and satisfying.

Ingredients

For the Dough

• 1.5 cups Gluten Free 1-to-1 Baking Flour
• 1/2 cup Tapioca Starch
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1 Large Egg
• 1/2 cup Sour Cream
• 2 tbsp Butter, melted

For the Filling

• 2 large Russet Potatoes, peeled and cubed
• 1 cup Sharp Cheddar Cheese, shredded
• 2 tbsp Butter
• Salt and Pepper, to taste

For Serving

• 3 tbsp Butter
• 1 medium Yellow Onion, thinly sliced
• Sour Cream
• Fresh Chives, chopped

How to Make

Step 1

Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 15 to 18 minutes until fork-tender. Drain well and mash until smooth with the butter and shredded cheddar cheese. Season with salt and pepper. Set the filling aside to cool slightly.

Step 2

In a large bowl, whisk together the gluten free flour, tapioca starch, xanthan gum, and salt. In a smaller bowl, whisk together the egg, sour cream, and melted butter.

Pour the wet ingredients into the dry and stir until a soft dough forms. Knead gently a few times in the bowl until it holds together. If the dough is too sticky, add a little more tapioca starch.

Step 3

Roll the dough out on a well-floured surface to about 1/8-inch thickness. Cut out rounds using a 3-inch round cutter. Place about 1 tablespoon of the potato filling in the center of each round, fold the dough over to form a half-moon shape, and press the edges firmly with a fork to seal.

Step 4

Bring a large pot of salted water to a gentle boil. Working in batches, carefully drop the pierogi into the water and cook for 3 to 4 minutes. They will float to the top when they are done. Remove them with a slotted spoon and place them on a lightly oiled sheet.

Step 5

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced onion and cook for 8 to 10 minutes, stirring occasionally, until deeply golden and caramelized.

Step 6

Push the onions to one side and add the boiled pierogi to the skillet in a single layer. Cook for 2 to 3 minutes per side until golden and crispy on the outside.

Step 7

Serve the pierogi topped with the caramelized onions, a dollop of sour cream, and a sprinkle of fresh chives.

My Tips

Keep the Dough From Drying Out

Gluten free dough dries out fast, and once it does, it cracks when you try to fold and seal the pierogi. While you’re cutting rounds and filling them, keep the remaining dough covered with a damp towel or plastic wrap.

If you notice the edges of your rounds are cracking when you fold them, lightly wet your fingertip with water and run it along the edge before pressing shut. That little bit of moisture makes a huge difference in getting a clean seal.

Don’t Skip Cooling the Filling

If you put hot potato filling onto the dough, it softens the dough and makes it sticky and impossible to work with. It also makes the dough tear when you try to seal it.

Spread the mashed potato filling out on a plate so it cools down faster. It should be warm at most, not hot, before you start filling. Room temperature is even better.

Roll the Dough Thinner Than You Think

A common mistake is rolling the dough too thick. Gluten free dough puffs up a bit when it boils, so if you start too thick you’ll end up with doughy, heavy pierogi instead of tender ones.

Aim for about 1/8 inch thick. It should feel thin but not see-through. Use plenty of tapioca starch on your surface and rolling pin so it doesn’t stick while you roll it out.

If the dough keeps springing back, let it rest for 5 minutes. It relaxes and becomes much easier to roll thin.

More Tasty Recipes

• Gluten Free Cheese Ravioli
• Gluten Free Homemade Potato Gnocchi
• Gluten Free Beef & Cheese Empanadas
• Gluten Free Baked Samosas
• Gluten Free Shepherd’s Pie

FAQ

Can I make these pierogi ahead of time and freeze them?

Yes, and they actually freeze really well. After you shape and seal the pierogi, lay them out in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer bag. They’ll keep for up to 2 months.

When you’re ready to cook them, boil them straight from frozen – just add an extra minute or two to the cooking time. You can still pan-fry them after boiling for that golden, crispy finish.