Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
October 30, 2013 at 12:01 pm
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
Jeanine Friesen says
October 30, 2013 at 12:54 pm
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. 🙂
Karen Dueck says
October 30, 2013 at 12:26 pm
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!
October 30, 2013 at 12:53 pm
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!
October 31, 2013 at 12:21 pm
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!
November 5, 2013 at 6:59 am
Oh, that sounds really good, Karen! Thanks for sharing!
November 26, 2013 at 7:13 pm
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.
Shirley @ gfe & All Gluten-Free Desserts says
October 30, 2013 at 12:27 pm
What a beautifully written post, Jeanine! I got a lump in my throat and tears in my eyes reading it and thinking of my own grandparents and moments like those. And the perogies will make everyone sooo happy! Off to share, dear!
October 30, 2013 at 12:51 pm
Thanks, Shirley! And thanks for always sharing, I appreciate it!
October 30, 2013 at 12:48 pm
When I make these Perogies what can I use for cream-style cottage cheese. I’m Lactose intolerant. Thanks Don
October 30, 2013 at 12:50 pm
I can’t say for sure, Don, but a dairy-free sour cream might work?
October 30, 2013 at 2:03 pm
I had another idea, but of course, haven’t tried it, but maybe tofu could be used to replace the cottage cheese? Just an idea…
October 31, 2013 at 12:00 pm
I was thinking tofu as well, Jeanine (I can’t have dairy or gluten). I will try and make these next week and let you know how they turn out! Thanks for the recipe and for taking me back to a time when I watched my Grandma bake apple pie (she made pie every Sunday, even when my grandfather was gone…she always said “you never know who may stop by”).
March 7, 2014 at 10:18 pm
What about creamed coconut? Its a yogurt/sour cream substitute usually located in the organics section of the market.
My daughter is gf/df but she LOVES perogies – I can’t wait to try this, thanks!
October 30, 2013 at 3:02 pm
A soft goat cheese (think spreadable chevre) should do the trick, especially if you add some coconut milk (whole, not reduced fat) to substitute for the liquid in the cottage cheese. I plan on trying it that way soon, so I’ll let you know for sure in a few days!
October 31, 2013 at 7:09 am
That sounds good, Sarah, looking forward to hearing how it works!
October 31, 2013 at 12:02 pm
I just recently got a recipe for a dairy free “goat cheese” from an article written a year ago in VegNews. This may just be the time and place to try this out!! Thanks for the idea, SarahP!
November 5, 2013 at 6:58 am
If you try it, let us know how it works! 🙂
SANDI HASTE says
November 15, 2013 at 10:26 am
Lactaid brand makes cottage cheese,milk, and ice cream
November 17, 2013 at 8:32 pm
Thanks, Sandi! That’s great to know!
January 18, 2016 at 1:25 pm
I know this is an old post, but I use cashew cream (homemade), I use it for the dough as well as the topping I will follow thru with how they’ve turned out.
January 20, 2016 at 3:50 pm
I made these and used homemade cashew cream in place of the cottage cheese, as well as ground flax with water instead of the egg. They turned out perfect! Thanks for the great recipe. My family can enjoy perogies once again.
D Jones says
May 20, 2017 at 12:01 pm
Can I ask, how much flaxseed and water did you use to replace the egg? I’d love to try this! Thanks. I’m also looking for a dairy free option, to replace the cottage cheese. Sadly, cashews are a no-no for me, as I’m on the FODMAP diet.
Lynn Hoffmanf says
October 30, 2013 at 8:13 pm
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.
October 31, 2013 at 7:10 am
Thank you very much, Lynn, I love hearing that others are enjoying their time in the kitchen again, and able to re-create some of their favourites. 🙂
October 31, 2013 at 4:03 am
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!
October 31, 2013 at 7:12 am
It is similar, sort of like a dumpling, I guess? It is nice to pass things down. Funny – when I was small, my Grandpa would tell the same stories over and over, and I thought – Grandpa, I get it. Now, I find myself telling my kids the same stories about Grandpa over and over. 🙂 It’s all good. 🙂
Sherri in Phoenix says
October 31, 2013 at 7:16 pm
I miss ravioli. Could you use this dough recipe to make them?
November 5, 2013 at 6:56 am
I think you could, Sherri, it holds up really well!
November 5, 2013 at 12:04 am
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
November 5, 2013 at 6:57 am
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. 🙂
November 8, 2013 at 9:03 am
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!
November 11, 2013 at 11:38 am
Helene, I had no idea you’ve been in Manitoba! Small world – Portage la Prairie is about 2 hours from where I live. 🙂
November 13, 2013 at 7:03 pm
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.
November 13, 2013 at 7:07 pm
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!
November 17, 2013 at 4:47 pm
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!! 🙂
November 17, 2013 at 8:15 pm
Ah, Alice, I am so happy to read that! 🙂 So glad that your family loved the perogies too. Yeah!! 😀
November 18, 2013 at 4:59 pm
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.
November 18, 2013 at 6:18 pm
Yeah! Glad to hear that, Kimberly! So happy to hear your husband enjoyed supper. 🙂 Thanks for letting me know!
November 21, 2013 at 12:22 pm
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.
November 22, 2013 at 10:48 pm
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!
Gerylann McBride says
December 6, 2013 at 5:37 am
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.
December 8, 2013 at 10:58 am
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!
December 23, 2013 at 1:42 am
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!!
December 23, 2013 at 7:35 am
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.
December 23, 2013 at 1:51 pm
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.!
January 13, 2014 at 3:14 pm
You’re welcome, Carolyn! OH, the pain of eating the wheat ones isn’t worth it. 🙁 Hope you have success with this recipe instead!
December 24, 2013 at 9:47 am
Thank you so much! Planning on making these this afternoon. Miss pierogies. Now I have to find beet horseradish…
Mmm… Beet Horseradish, what filling do you eat that with, Kelly? Sounds interesting!
January 1, 2014 at 10:25 am
Just made these, first time attempt and they are delicious!! Thank you!!
January 13, 2014 at 3:15 pm
yeah! Glad to hear that, Amanda!
Jessica Canfield says
January 10, 2014 at 4:30 pm
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?
January 13, 2014 at 3:16 pm
Hi Jessica, I haven’t tried this for wonton skins, I’m not sure if you could roll it thin enough or if it would be too doughy. Sounds like a fantastic experiment though!
February 6, 2014 at 10:50 pm
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.
February 7, 2014 at 3:17 pm
Oh, Jessica – that sounds AMAZING!! I’m rather jealous! 😀 Thanks for sharing how it worked for you!
January 18, 2014 at 11:31 am
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
January 29, 2014 at 1:33 pm
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. 🙂
Andrea G says
January 19, 2014 at 4:02 pm
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.
January 29, 2014 at 1:34 pm
It’s my pleasure, Andrea! So glad that you’re able to help your friend enjoy some GOOD food! Yeah!! 🙂
January 26, 2014 at 11:33 am
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!
January 29, 2014 at 1:35 pm
Ah, yogachef, I hope you enjoy them again! 🙂 what is your favourite filling?
February 10, 2014 at 6:41 am
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.
February 10, 2014 at 10:45 am
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!
March 3, 2014 at 3:14 pm
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! 🙂
March 9, 2014 at 5:49 pm
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!!
July 24, 2014 at 8:09 am
You’re welcome, Kelly! I wish I had 3 dozen in my freezer! Glad to hear that substitution worked!
July 4, 2014 at 11:54 am
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?
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.
July 20, 2014 at 6:29 pm
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.
July 24, 2014 at 8:10 am
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!!
Laureen Fox says
September 4, 2014 at 12:08 am
Wow. I am so making these!
November 18, 2014 at 4:06 pm
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!
December 6, 2014 at 7:38 pm
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.
December 22, 2014 at 7:22 am
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)!
March 14, 2015 at 4:14 pm
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.
March 19, 2015 at 8:20 pm
Oh, that’s interesting! What kind of filling did you use, Kassandra? Interesting about the pita chips and samsosa’s though! Who knew?
Savannah M says
January 17, 2015 at 3:43 pm
This was a wonderful recipe! Thank you so much! I substituted soy yogurt in for cottage cheese and the recipe is still delicious.
Karen Misek says
February 28, 2015 at 6:51 pm
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.
March 5, 2015 at 11:59 am
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!!
November 14, 2015 at 6:47 pm
Thank you so much for this recipe! I’ve messed around with a few different recipes before and these are hands down the best gluten free perogies we’ve ever eaten. Honestly just as good as regular, I’m so happy to be able to have this comfort food back on our dinner table this winter!
December 17, 2015 at 4:17 pm
Where do you get these flours from?
January 13, 2016 at 1:43 pm
If you’re unable to find them in the grocery store’s health food section, a lot of health food stores carry them. You can also order from Amazon.
Alice Theofan says
December 24, 2015 at 9:00 am
I doubled this dough recipe and used it to make noodles for the turkey noodle soup this Christmas!! Worked wonderful and now my hubby also has home made noodles just like Gramma used to make.
Thanks again Jeannine!!! MERRY CHRISTMAS!
January 13, 2016 at 1:27 pm
Wonderful, Alice! I think the dough would work well for any “egg noodle” type recipe too.
Pat Jahns-Kraak says
January 1, 2016 at 2:05 pm
Thank you for another wonderful recipe! I made spaetzle with the dough today – excellent result – very tender! Much thanks.
January 13, 2016 at 1:18 pm
Wonderful! So glad to hear that this worked well for spaetzle – I’ve never tried it, but now I may have to. 🙂
January 7, 2016 at 7:14 pm
Thanks for the recipe! Made these tonight and they were really good – especially covered in onions and bacon. 😉
January 13, 2016 at 1:11 pm
YUM!! So glad to hear that, Shelley! 😀
January 12, 2016 at 8:40 pm
Thank you so much for this great gluten free recipe! Mine turned out so perfect!
I followed the recipe exactly except I used regular white rice flour instead of the 1/2 cup brown rice flour and substituted coconut flour for the 2 tbsp of sweet rice flour it called for.
I am unbelievably happy that I’m able to enjoy perogies just like my grandma’s with no pain.
January 13, 2016 at 1:05 pm
yeah!! So happy to hear that, Jenn! Thanks for including your substitutions!
Sarah Poulin says
May 12, 2017 at 5:56 pm
I find this recipe works no matter the starch I use, and I also don’t use sweet rice flour (it’s expensive). I just split the sweet rice flour into half starch, half white rice flour. So it would look like this:
1/2 cup brown rice flour
1 tablespoons white rice flour
1/2 cup starch + 3 tbsp starch
And if I quadrupled it, it would be like this:
2 cups brown rice flour
1/4 cup white rice flour
2 3/4 cups tapioca starch
July 31, 2017 at 9:46 pm
New to your blog, Jeanine and so glad to find this recipe! My mother ( I’m 78 ) used to make something like this, but called them
Vringles…. I loved the potato & onion & cheddar ones , but my favorites were made with a sweet cottage cheese filling. Mom would first boil the ringlets and then bake them in a large pan with a sauce of butter and canned milk ….to die for!
I’ve been so hungry for Vringles butt now Celaic too, so no gluten. Thanks for this…
[…] 5. Gluten Free Perogi (Just like Grandma’s) […]
[…] 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. […]
[…] The Baking Beauties […]
[…] that she seemed to grow without effort. My Grandma is the one that taught me how to make perogies, and she was proud of my accomplishments in the kitchen. I will miss her, but am glad that she has […]
Your email address will not be published. Required fields are marked *