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–+ servings

Gluten Free Pierogi

These gluten free pierogi are golden, crispy, and just as comforting as the classic version. A perfect family favorite worth every bite.
Gluten Free Pierogi
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine German
Servings 24 pieces
Calories 126 kcal
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Equipment

  • 3-inch round cutter
  • slotted spoon

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 126kcalCarbohydrates: 15gProtein: 3gFat: 6g
Keyword comfort food, gluten-free, pierogi, potato cheese filling
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