Gluten Free Perogies ~ Just Like Grandma’s

Gluten Free Perogies from The Baking Beauties

Food is emotional.

The sight, smells, texture and taste all help to connect you with memories. It can be good memories, or bad memories, but it has the ability to bring up those memories in a way that is stronger than any other.

That is what happened to me as I was making these gluten free perogies for my family last night. I had prepared the filling – just like my Grandma used to do – a simple mashed potato, fried onion and cheddar mixture with a little salt and pepper. We never measure, just mix it up and taste to make sure the seasonings are right.

I had prepared the dough. I slightly altered a recipe I’d used before from the popular Mennonite Girls Can Cook blog.

But when I began to prepare the perogies themselves, it hit me. Memories. My Grandma would invite us over for supper, and as soon as you were out of the car you could detect the aroma of fried onions in the air. Getting closer, you could see the steam collecting on the inside of the kitchen window, a sign that my Grandma had been hard at work and had a large pot of water boiling, ready to cook the perogies she had spent the better part of the day preparing.

I would sit to the left of my Grandpa, and we would both eagerly await the steaming hot perogies that Grandma had made. And when they arrived – we ate. We over ate. We stuffed ourselves silly with those things. It was good food, and it was love. Now, it is beautiful memories for me.

Preparing those perogies for my family, the way my Grandma had taught me years ago, a lump all of the sudden rose in my throat, and tears set in my eyes. I miss those days, and I miss my Grandpa, who passed away nearly 8 years ago. Memories. For dinner last night we had memories. And they were great.


Gluten Free Perogies from The Baking Beauties


Gluten Free Perogies ~ Just Like Grandma's
Serves: 1 dozen perogies
Recipe is slightly adapted from Mennonite Girls Can Cook. This dough can also be used to be Keilke (noodles). This recipe can be doubled, tripled, or quadrupled to make more perogies without a problem. I quadrupled it and made 50 good sized perogies.
  • 1/2 cup cream-style cottage cheese
  • 1 large egg
  • 1/4 cup milk
  • 1 tablespoon oil
  • 1/2 cup brown rice flour
  • 2 tablespoons sweet rice flour
  • 2 tablespoons potato starch
  • 1/4 cup tapioca starch
  • 1/4 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • Filling of your choice
  • Brown rice and/or sweet rice flour for sprinkling on counter
  1. Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
  2. Place all the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Run the mixer to combine the dry ingredients. With the mixer running on low, slowly add the wet ingredients until the dough has come together, is not too dry, but is not too sticky.
  3. Turn the dough out onto a counter that has been sprinkled with rice or sweet rice flour. Knead it, adding more flour if the dough is too soft.
  4. Roll the dough into a log, about 1 1/2-inches thick.
  5. Use a sharp knife to cut off about 1-inch of dough.
  6. Pat the dough down on the floured counter, and roll into a circle (slightly oval works best), being sure to sprinkle with flour as necessary, the dough shouldn't stick to the counter or your rolling pin. The dough is rolled to about 1/16" thick, or slightly thinner.
  7. Using a pastry brush, moisten the edge of half the circle with water.
  8. Spoon your filling onto that half. Not too much, or your dough won't reach over.
  9. Using the outside of your hand, press the dough together, being sure to start at the filling and working out so that you don't trap any air in the dough.
  10. Place a small bowl with a sharp edge over the perogy, cutting the edge of the dough into a nice semi-circle.
  11. Double check that the seam is sealed, and place perogy on a baking pan lined with a lint-free cloth (I used paper towels this time). Once the pan is full, cover with plastic wrap and refrigerate. At this point, the perogies could be frozen for another time. Just place in the freezer, and then store in zipper-seal bags once they are frozen.
  12. By rolling the dough for each perogy out separately, you don't have to deal with a large piece of dough, and a lot of scraps. The small pieces that you cut off of the edge during sealing can be kneaded together and re-used, giving you nearly no waste. This is the technique my Grandma taught me, I think it's genius.
  13. To cook the perogies, bring a large pot of salted water to a rolling boil. Boil only a few perogies at a time, or the temperature of your water will drop too much. The perogies will sink when you put them in the water, gently stir them to make sure they are not sticking on the bottom of the pot or to each other. Let the water come to a full boil again. The perogies are done when they are floating. I usually let them boil for another minute or so after they begin floating, but you don't want to over cook them either.
  14. Carefully remove perogies from the boiling water with a slotted spoon, placing them on a parchment lined baking sheet that has also been lightly greased. Be sure they are not touching each other, or they will stick. You can either drizzle them with melted butter, or spray them with a little cooking spray to keep them from sticking to each other.
  15. If you wish, you can fry them at this point, and serve fried perogies. We always eat them at this stage, and fry the leftovers.


There are endless filling options. You can make them sweet, savoury, filled with cottage cheese, or in season berries. The possibilities are endless.

SUBSTITUTIONS: The recipe was prepared, and a huge success, as written. I am unable to make the dough using every possible substitution available, so I am not able to advise on what changes would make this recipe a success. Feel free to experiment, and if something works for you (or doesn’t), please come back and comment so that others can learn from your experience. Thank you!


What is one food that really sparks a lot of memories for you? Please let me know, I’d love to hear your stories.


  1. Mom says

    Thanks for the great recipe and the great memories. I too had tears in my eyes..I miss those days so much..miss grandpa and with grandma now turning into an old lady…those are nice memories to have. Thanks for sharing <3

    • says

      One day we’ll all have to make perogies together. Sharing with the kids why those perogies are so special to me, Abby says “When I have kids, I’m bringing them to your place for these!” Told her I’d gladly make them. :)

  2. Karen Dueck says

    Oh Jeanine I just loved this.Those are some precious memories for sure.Ive never heard of cutting the dough from a log like that.My mom used to roll out and cut into squares.Never any waste but they didnt look so pretty!Not that we cared while wolfing them down!lol! Ive been rolling out the dough and cutting with a glass and sealing with the glass also.I may just try your log method.Less waste would be great!Thanks.Oh and the cottage cheese in the dough is unique too no?My recipe has sour cream,maybe acts the same?Now I feel like making some!We have started eating ours topped with fried onions and mushroom.So good.Ive made mushroom perogies before and they are great too!Thanks for sharing from your heart!

    • says

      I’ve made the different ways too, but the way Grandma did it just makes sense. :) Beats rolling out large pieces too. If you try it, let me know your thoughts. Mushroom perogies… what do you season them with? Sounds intriguing!

      • Karen Dueck says

        this is what I do for the filling.
        about 3 cups chopped fresh mushrooms
        one onion chopped fine
        1 tsp fresh dill
        1 egg yoke.
        Saute mush and onion until water from mushrooms are gone,cool slightly and add egg yoke and dill.
        I love mushrooms so I love these.Well I like all kinds!

          • Deb says

            I made sauerkraut and mushrooms. They are very good. I made these today
            but the dough was so mushy that I added another cup of flour to them. I was
            afraid they would be ruined, but it was still a tender dough. I used to make
            these once a week before having to go GF. This is the best GF recipe I’ve
            tried yet. Thanks.

  3. Lynn Hoffmanf says

    I was so excited to see this recipe…..many of my family are gluten intolerant and are missing some of their favorite things….your site has kept me busy baking lot’s of love…and it is all greatly appreciated……thank you again for such a wonderful place to find inspiration,and the beautiful stories that go with all the great recipes…..much love to you my good friend.

  4. says

    I have never heard of a Perogie, but I figure from looking at them they are like Italian ravioli or Japanese Gyoza? Either way, they look very inviting………………. and you’re right, food invokes so many memories. I often find myself sharing food-connected stories of my father (who died almost 30 years ago now) with my young daughter….. somehow it makes those lost loved ones so much more real and present!

  5. paul says

    I remember driving to my grandparents place and seeing the food that grandma had waiting for us.
    my favorites were the pull apart buns she made and the cherry pies. to this day I have not tasted a bun as good as the ones I remember as a little boy. we always went home with a box or two loaded with love.
    my parents did the same for me when I moved out and got married. we now do the same for our kids. my father and I are celiac so now it is my turn to take a box or bag of love over to them in their seniors home. today it was your killer butter tarts.
    I became a grandpa 4 months ago, so soon it will be my turn to start making food memories for my grandchildren.

    paul in edmonton

    • says

      Ah, I love that, Paul! Food really is love, and sharing it with others is fantastic. Congrats on becoming a grandpa and now having the chance to make special memories with the next generation. :)

  6. says

    The first time I heard about perogies was when I was posted to Portage-la-Prairie with the military. One day they served perogies and since I was from Québec I have never seen it before. They were delicious. This looks like a good recipe!

  7. Bea says

    Sorry for my ignorance, but what is sweet rice flour, I have never heard of it. I have been on the hunt for a great GF perogie recipe and this one sounds good.

    • says

      No problem, Bea! Sweet rice flour is also called glutinous rice flour. You can find it in asian markets, and a lot of stores that sell gluten-free flours. It is made from sticky rice, so it is sort of a combination of flour & starch in one. Hope this helps!

  8. Alice says

    HI Jeanine!

    Once again you are a Hero in my household! I just finished making these perogies and the comment from my hubby was, “Oh my God they taste exactly like “real” perogies!” You’re officially my best friend! LOL! It always makes me nervous when I make GF recipes but I haven’t found one of yours that doesn’t work out perfect! Thanks for this, and for all of your hard experimental work that you do in your kitchen that keeps my GF family happy!! :)

  9. Kimberly says

    This is one of the first GF recipes I have made where my husband actually had no complaints about. He doesn’t like the texture of alot of GF foods. Many of the recipes I’ve tried always have a gritty texture to them. This dough did not have that texture at all. Definitely a recipe I will use again.

  10. Julie says

    I had never had perogies before but had wanted to try them. Them having to go GF new I could not get them elsewhere so was very happy to see this recipe. I used a tortilla press to make them instead of rolling them out. Got beautiful rounds every time. Worked great for my empanadas so I thought I would try it with these. Knew I wanted a a press to make my own tortillas never thought I would use it for so many other things. I also add some sun dried tomato pesto mix that had on hand to the dry ingredients gave the dough a nice flavor.

    • Joanna says

      I’m super curious to hear more about using your tortilla press, Julie! I wonder what type you have – cast iron? Any special suggestions on how to use it? Really want to give it a try. Thanks!

  11. Gerylann McBride says

    Looking forward to giving them a try for my sister who is now on a gluten free diet. Just curious if you have ever pre-made them and then frozen them. We always make them (the non-gluten free ones) ahead of time and freeze them for our Christmas Eve dinner.

    • says

      Gerylann, I have frozen them before cooking them. Just form them, lie them on a cloth lined baking sheet, cover with another cloth, and put in the freezer until solid. Then I store them in a large re-sealable plastic bag, and cook them from frozen, the same way you would do normal ones. Merry Christmas!

  12. Allison says

    Thank you for the recipe! It sounds delicious! I am going to try and make this tomorrow. I am new to cooking and have NO idea about the filling. How can you make a regular potato filling? Also, I don’t have a stand mixer.. Could I use a hand held one? Thank you!!

    • says

      Hi Allison,
      For the potato filling, I do caramelized onions, quite a bit of shredded cheddar cheese, mashed into hot potatoes. A quick online search will show you a ton of filling recipes though. I don’t think that a hand mixer would get the dough mixed enough, you may need to add the flour slowly, then turn it out and knead in the rest of the flour mixture.

  13. Carolyn says

    Thank-you so much for this! I have lamenting how much I miss pireogies – so much that I cheated and ate some wheat ones a few weeks ago, and regretted it for days afterwards! I think I will try making these for new years!

    Stay warm! It’s cold in Manitoba today! It was -38 in Westman here when I woke up this a.m.!

  14. Jessica Canfield says

    Hey Jeanine, Have you or anyone out there ever tried this for wonton skins? I use rice paper skins but they fall apart in the frying process and I am left with a very disappointing meal. It tastes great, but not too pretty on the eyes. So, I have only made these 2 times in the last 6 years since going wheat free. It has raw ground pork and other vegies and such mixed together for the filling and normally you brown them, flip them and steam then with water on the other side and let brown afterwards. So, I could boil and then brown them. Any ideas or thought on that?

      • Jessica Canfield says

        Okay, so I tried it for wontons and it was amazing! I boiled them and then fried them. I had left over dough since I tripled it and I made a berry filling and made larger rounds and filled it with the berry filling. They started to leak so I just put them on a rimed cookie sheet and brushed them with a beaten egg and baked them on about 350 degrees for about 30 min. or until they looked golden and they were very good. Like a turnover I suppose. A little chewy and crunchy and yummy! Dinner and Desert in one.

  15. Debbie says

    Thank you so much for sharing this recipe. My family loves perogi feeds, and since going gluten free we havent had any :( During the Christmas hollidays, my mom & I made 12 dozen of these. Needless to say they were a BIG hit! We had some left over dough so I sliced it into noodles, and served it with turkey broth. So So yummy thanks again for sharing. The only complaint was from my brother, he couldnt concentrate on which to eat first lol

    • says

      Oh wow – 12 dozen! Wow!! What fillings did you use? I bet that everyone loved them. A bit of work, yes, but so are regular homemade perogies, and nothing in the stores even comes close to how good homemade is. :)

  16. Andrea G says

    Made this last evening for my girlfriend who has been without perogi for coming up on 2 years after trying a commercial GF perogi; too expensive and not fabulous. These were amazing!!! She was so happy. I was impressed by the texture and ease to work with. I did substitute sour cream for the cottage cheese and had about a 1/4 c. of the liquid left over when dough reached the right consistency. I do find with a lot of GF baking it depends a great deal on the humidity and temperature outside as to how much liquid is required. I have a few recipes that I only make during the winter here on the west coast as I just can’t get them right during the summer. Anyhow… I was so impressed I, right now, have the millet sandwich loaf bread proofing in the oven and she is dancing about in the hopes that this too will be just as good. Thanks so much Jeannie for sharing and providing some guideposts and tried and true recipes in this confusing world of GF where you throw out 3 for 1 you get right lol.

  17. Yogachef says

    Oh wow!!! I’m almost crying not so much from the memories, but for the fact pierogies are one of my absolute favorite foods, and I have missed them so much since going gluten free!!! Can’t wait to give them a try!

  18. Shari says

    Howdy, love this recipe. Tried it for perogies which were great. Last night my husband, Dominic and I used the dough to make Dim Sum. I substituted 2% Greek yogurt, it’s what I had and it blended better. I rolled the disks out thinner, pinching off a small ball, about half the size of a golf ball. I ended up with 14 6″ disks with a hand ball worth of dough left. I did make them paper thin. Too thick and they are rubbery. We filled them with a pork and shrimp mixture. Who needs Chinese take out! I’m trying ravioli next.

    • says

      That’s awesome, Shari! I think the dough is pretty versatile, and from what I’ve been hearing from you & others, it seems to be true! Thanks for sharing your findings, I appreciate it!

  19. Leianne says

    I made these recently and loved them! Such an easy recipe to follow, and I really appreciate that. Now I was wondering if you have ever used this dough as a pizza pocket or even done up in a larger version and baked in the oven? Would that work? Definitely will give that a try! :)

  20. Kelly says

    Jeanine, I just finished making these and I am so thankful for your recipe!! My only change was to substitute sorghum flour for the brown rice flour. I doubled the recipe and now have 3 doz fair sized perogies in my freezer. Thank you, thank you, thank you!!

  21. Benita says

    I just found your site yesterday and whipped these up right away! Thanks for such a great recipe! I sub’d the cottage cheese with Coconut Cream from a can. (I just stuck the can in the freezer for a bit to get the cream and water to separate a bit).
    I thought they were the best I’ve had in a LONG time!
    I made a sweet potato, onion and bacon filling, with some cashew sour cream on top. Delicious!
    My one question though, is there a difference between white rice flour and Sweet Rice Flour?

    • says

      Thanks for sharing the substitutions that worked for you, Benita! Yes – sweet rice flour is more like a starch, made from glutinous rice, or sticky rice.

  22. Leander says

    I substituted more tapioca flour 1:1 for the sweet rice flour, and it worked just fine. Sweet rice flour, for those asking, comes from glutinous (not glutenous) rice (sticky rice, it might be called). Pretty different from white rice, e.g. you can eat it with chopsticks, even if you’re not talented.

    If you’re in Canada, President’s Choice now makes lactose-free cottage cheese, as well as lactose free sour cream for on top.

    • says

      Thanks for sharing your substitutions, Leander! That’s great to know! I didn’t know about the lactose-free sour cream or cottage cheese either – Nice!!

  23. Melissa says

    Well J, I’ve pinched a lot of perogies in my day and my dough recipe is a well guarded secret, but since I’m giving up gluten the saddest part of my life is living without good dough. But it looks like a lot of your readers are raving about this GF recipe so I’m really hopeful now!

  24. says

    Thank you! I have been gluten free for one year this past Oct. I have been missing perogies my childhood favorite food. Not any more. These came out great. The dough was so tender I could hardly believe it. I will make these again.

  25. Ella says

    We made this dough recipe yesterday using Cloud 9 gluten free flour mix (contains xanthan gum), and added 1/2 tsp xanthan gum for a double-batch. We used Bob’s mill gluten free flour (no xanthan gum) for rolling out the dough and forming the perogies.

    They turned out great!!

    We got 4 1/2 dozen perogies (about 2-2.5″ diameter perogies)!

    • Kassandra says

      Thanks for posting this substitution. I just recently switched to GF and am having a hard time finding products and figuring out what to do with them. We’ve been trying to get rid of the bag of Cloud 9 just by making pancakes….

      Had some problems getting them to cook through though. While trying to figure out how long they need to boil or fry we accidently found out that if you fry up the round cut outs it tastes just like Pita Chips, also if you stuff them with chunky potatoes and put them directly in the frying pan you’ve got a very plain Samsosa. Just in case anyone is interested, I thought I’d share that this dough recipe is very flexible in terms of what you make with it simply by changing how it is cooked.

  26. Savannah M says

    This was a wonderful recipe! Thank you so much! I substituted soy yogurt in for cottage cheese and the recipe is still delicious.

  27. Karen Misek says

    These are so delicious!!! I have eaten perogies once in the past 3 years and I purchased them frozen at $7.99 for 1 dozen. Today, I made these and was delighted at how good they turned out! I will never buy the prepackaged ones again. My husband even said that he couldn’t tell they were GF.

    Thanks again!!

    • says

      My pleasure, Karen! I know exactly how you feel. :) They also freeze beautifully, so you can make a huge batch, and freeze them. The next time you want a quick dinner, you can have homemade perogies. YUM!!


  1. […] First of all, I’m not going to take full credit for this recipe. This was someone else’s GF recipe that I used, loved, tweaked and rewrote to also be Dairy Free. To see her original recipe and add in the dairy (why not if you can have it!) you can visit her here. […]

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