Want to enjoy gluten free perogies that no one will even know are gluten free? Of course! This dough makes the best gluten free perogies (pierogi), what you choose to fill them with is up to you. They taste just like the ones Grandma used to make.
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 (or gluten free pierogi) 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 gf 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.
Tips to form the perfect gluten free Perogies:
- Place the dough on a sheet of plastic wrap, and fold the plastic wrap over the dough. This will help you to roll the dough really thin, without having to worry about it sticking. You also won’t need to add a lot of extra flour to prevent sticking, which will make more tender perogies.
- Wet the edges of the dough before closing your perogies, and be sure to form your pinky fingers along the filling, pushing out any air that might be trapped. This will prevent the perogies from floating and breaking open when you cook them.
- Use the plastic wrap to lift the dough over the filling, you should have no problems with your dough breaking open while trying to seal them.
- Use a cup or container with a thin edge to get a nice, clean rounded edge to your gluten free perogies. This will make each of them uniform, which looks really nice.
Gluten Free Perogies ~ Just Like Grandma's
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.
Ingredients
- 1/2 cup cream-style cottage cheese (you can use sour cream, but start with less, about 1/3 cup)
- 1/4 cup milk
- 1 large egg
- 1 tablespoon oil
- 1/2 cup brown rice flour
- 1/4 cup cornstarch
- 1/4 cup tapioca starch
- 2 tablespoons potato starch
- 2 tablespoons sweet rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- Filling of your choice
- A little bit of brown rice flour for sprinkling on the plastic wrap.
Instructions
- Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
- 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.
- Roll a piece of dough, about the size of a golf ball, into a ball, and place it on a sheet of plastic wrap.
- Fold the plastic wrap over the dough, and roll the dough out into a oval shape, as thin as you can without it being transparent (about 1/16" thick).
- Remove the top layer of plastic wrap, and spoon the filling onto one half of the oval of dough.
- Dip your fingers in water (or use a pastry brush) to wet the outside edge of the dough around filling. This will help the dough to stick, giving you a good seal.
- Use the plastic wrap to lift the other half of the oval over the filling, making sure it reaches to the area you applied the water to.
- 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.
- Remove the plastic wrap, and place a small bowl with a sharp edge over the perogy, cutting the edge of the dough into a nice semi-circle.
- Double check that the seam is sealed, and place perogy on a baking pan lined with a lint-free cloth. Once the pan is full, cover with plastic wrap and refrigerate.
- Repeat until you've used all the dough.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Place the dough on a sheet of plastic wrap, and fold the plastic wrap over the dough. This will help you to roll the dough really thin, without having to worry about it sticking. You also won't need to add a lot of extra flour to prevent sticking, which will make more tender perogies.
- Wet the edges of the dough before closing your perogies, and be sure to form your pinky fingers along the filling, pushing out any air that might be trapped. This will prevent the perogies from floating and breaking open when you cook them.
- Use the plastic wrap to lift the dough over the filling, you should have no problems with your dough breaking open while trying to seal them.
- Use a cup or container with a thin edge to get a nice, clean rounded edge to your gluten free perogies. This will make each of them uniform, which looks really nice.
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!
Looking for more gluten free Mennonite foods? How about:
Don’t forget to PIN IT for later!
The images were updated in February 2018.
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
Jeanine Friesen 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. 🙂
Iz says
Great recipe for pierogi!
Once you’ve had one pieróg, you have to have more!
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!
Jeanine Friesen 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
salt&pepper
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!
Jeanine Friesen says
Oh, that sounds really good, Karen! Thanks for sharing!
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.
Shirley @ gfe & All Gluten-Free Desserts says
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!
Hugs,
Shirley
Jeanine Friesen says
Thanks, Shirley! And thanks for always sharing, I appreciate it!
Don says
When I make these Perogies what can I use for cream-style cottage cheese. I’m Lactose intolerant. Thanks Don
Jeanine Friesen says
I can’t say for sure, Don, but a dairy-free sour cream might work?
Jeanine Friesen says
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…
robinM61 says
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”).
Bernadette says
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!
SarahP says
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!
Jeanine Friesen says
That sounds good, Sarah, looking forward to hearing how it works!
robinM61 says
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!
Jeanine Friesen says
If you try it, let us know how it works! 🙂
SANDI HASTE says
Lactaid brand makes cottage cheese,milk, and ice cream
Jeanine Friesen says
Thanks, Sandi! That’s great to know!
Brenda says
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.
Brenda says
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
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
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.
Jeanine Friesen says
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. 🙂
Kate 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!
Jeanine Friesen says
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
I miss ravioli. Could you use this dough recipe to make them?
Jeanine Friesen says
I think you could, Sherri, it holds up really well!
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
Jeanine Friesen 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. 🙂
Helene 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!
Jeanine Friesen says
Helene, I had no idea you’ve been in Manitoba! Small world – Portage la Prairie is about 2 hours from where I live. 🙂
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.
Jeanine Friesen 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!
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!! 🙂
Jeanine Friesen says
Ah, Alice, I am so happy to read that! 🙂 So glad that your family loved the perogies too. Yeah!! 😀
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.
Jeanine Friesen says
Yeah! Glad to hear that, Kimberly! So happy to hear your husband enjoyed supper. 🙂 Thanks for letting me know!
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!
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.
Jeanine Friesen 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!
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!!
Jeanine Friesen 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.
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.!
Jeanine Friesen says
You’re welcome, Carolyn! OH, the pain of eating the wheat ones isn’t worth it. 🙁 Hope you have success with this recipe instead!
Kelly says
Thank you so much! Planning on making these this afternoon. Miss pierogies. Now I have to find beet horseradish…
Jeanine Friesen says
Mmm… Beet Horseradish, what filling do you eat that with, Kelly? Sounds interesting!
Amanda says
Just made these, first time attempt and they are delicious!! Thank you!!
Jeanine Friesen says
yeah! Glad to hear that, Amanda!
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?
Jeanine Friesen says
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!
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.
Jeanine Friesen says
Oh, Jessica – that sounds AMAZING!! I’m rather jealous! 😀 Thanks for sharing how it worked for you!
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
Jeanine Friesen 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. 🙂
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.
Jeanine Friesen says
It’s my pleasure, Andrea! So glad that you’re able to help your friend enjoy some GOOD food! Yeah!! 🙂
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!
Jeanine Friesen says
Ah, yogachef, I hope you enjoy them again! 🙂 what is your favourite filling?
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.
Jeanine Friesen 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!
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! 🙂
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!!
Jeanine says
You’re welcome, Kelly! I wish I had 3 dozen in my freezer! Glad to hear that substitution worked!
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?
Thanks!
Jeanine 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.
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.
Jeanine 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!!
Laureen Fox says
Wow. I am so making these!
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!
Jeannine 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.
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.
Jeanine says
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
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
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!!
Jeanine 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!!
Teresa says
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!
Courtney says
Where do you get these flours from?
Jeanine says
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
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!
Jeanine says
Wonderful, Alice! I think the dough would work well for any “egg noodle” type recipe too.
Pat Jahns-Kraak says
Thank you for another wonderful recipe! I made spaetzle with the dough today – excellent result – very tender! Much thanks.
Jeanine says
Wonderful! So glad to hear that this worked well for spaetzle – I’ve never tried it, but now I may have to. 🙂
Shelley says
Thanks for the recipe! Made these tonight and they were really good – especially covered in onions and bacon. 😉
Jeanine says
YUM!! So glad to hear that, Shelley! 😀
Jenn says
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.
Thank you!
Jeanine says
yeah!! So happy to hear that, Jenn! Thanks for including your substitutions!
Sarah Poulin says
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
Scott says
I go to an asian market for my flours (except for the brown rice flour. Couldn’t find it). CHEAP.
Sunny says
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…
Scott says
Damn! They worked!
Used a tortilla press between very lightly floured plastic wrap.
Then folded over the plastic wrap to gently press the edges together because the dough is so tender (like pie crust).
Took a few tries. But I didn’t end up with potato soup!
Jeanine says
Haha, Yep, they do work! And using plastic wrap to fold & seal them is even easier than using a press. I’ve actually never had one break open on me! Woot!
Joy Holley says
I can’t wait to make these!
Lisa M. says
thank you for your recipe – I grew up making regular pierogies but when we found out my daughter was gluten intolerant, these yummy bits of goodness seemed too difficult to make. I can’t wait to surprise her with them at Christmas when she is home from college.
Jeanine says
Yeah!! That’s awesome – love to carry on traditions. They freeze great too, just need to be sure to cook them long enough when they are frozen, but then you can make them ahead of time without a problem.
Regina says
Thank you for this recipe. It is the closest GF recipe I have found to the real thing. I made Uszka using the dough, stuffed them with mushrooms and served in Barszcz for Christmas Eve Dinner.
Kim F. says
Thank you so much for this fabulous recipe and bringing back sweet memories of making pierogis with my grandmother. Since my celiac diagnosis many years ago, I have craved them. After stumbling upon your recipe I decided to give it a try. I used leftover mashed potatoes from Christmas dinner and added fried onion & shredded cheddar for the filling. Since I also have a lactose issue, I just subbed lactaid cottage cheese& lactaid milk….easy. Mine didn’t turn out nearly as pretty as yours, but the flavor was just as I remembered. I did throw my flours in my vitamix, as they were not fine ground. this helped. the plastic wrap tip was ingenious. Thank you again for this great recipe, much love to you!
Cathy says
Just teamed up with a man of Russian orthodox heritage and he mentioned pierogies were traditionally served in his family on their Chistmas day, January 7. As I am gluten-allergic (dermatitis herpetiformis), I am grateful for this recipe and the many comments about successful substitutions! Looking forward to trying to make them!
Michele says
I plan to try these. We are Polish and love our pierogi. Just a suggestion: change the spelling in your post to the correct Polish spelling. One pierog, more than one pierogi. 🙂
Carlyn says
Hi! I know this recipe is from several years ago but I doubled the recipe and find the dough to be really sticky! Should I just keep adding flour until it becomes less sticky? No one else has made a comment about the dough being really gummy and sticky. Thanks!
kathy says
Tryed a recipe for GF perogies years ago when GF was something you did when you had absolutely no choice and there were few flour options. The dough was tough enough to sole summer flip-flops with. I have a gluten sensitive family member and this sounds like the perfect recipe to try again. And for the person with memories of grandmas buns and anyone else in the same boat, try brown sugar in the recipes instead of white ( I have been the same way with my mom’s recipe and that was the difference between hers and everybody else’s ‘not quite hers’ in that case
Grits says
Please everyone., learn the name…. poerog is si golar, pierogi is nm plural. I just cringe every time someone does it pierogies. Great recipe but please correct!!
Wendy says
These were delicious! We were so happy to find a GF perogi recipe to continue the tradition of making my Mother-in-Law’s perogies. After my daughter and I were diagnosed with Celiac Disease a year ago I thought these would possibly be a thing of the past. Thank you for sharing the recipe. I look forward to trying more of your GF recipes.
Karyl says
Truly one of the best gf recipes ever. We have been for 10 years and make everything homemade. This dough was fantastic. I’ve made thousands of pierogies growing up in a big Polish family. These are just like their glutinous cousins. I used a tortilla press instead of rolling the dough which worked perfectly.
M says
What’s the best way to store them? Should I frieze them cooked or uncooked? Thanks!
Jeanine Friesen says
Place them on in a single layer on a baking pan on waxed or parchment paper and freeze them that way. Once they are frozen, store in zipper seal bags.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Carla says
I’ve also made thousands of pierogi but I’m curious with this recipe? If I cook them & toss with butter can I reheat them in the microwave the next day without the texture changing?
Jeanine Friesen says
I’ve never tried that. I usually pan fry my leftovers. I’m sure the texture would change some, since they would be microwaved.
Jenny says
Thank you Jeanine! When my younger kid went gluten-free, pierogi were one of the things they missed terribly, until finally finding your recipe. We recently had the pleasure of a traditional pre-Christmas pierogi-making event at my hubby’s ciocia’s place (aunt) and made 500 regular and 100 of your GF pierogi. Ciocia had recently gone gluten free and asked for 2 of each of the 4 flavours of GF pierogi, I think expecting them to be substandard. A few days later I got an ALL CAPS text raving about them, and asking when I might next be wanting to mass-produce a batch with her. So thank you for helping us to keep the joy of pierogi making traditions and the authentic taste and texture of real pierogi going for generations to come. Wigilia (Xmas Eve) was even more joyful this year with pierogi for all!
Jeanine Friesen says
Oh, Jenny, that brings such a big smile to my face. Thank you so much for sharing. And bravo for making 100 of them! What are your traditional fillings?
Diane says
I learned how to make pierogi from a great friend who is originally from Poland. Now I need to make them gluten free so I thank you so much for sharing your recipe. Is there any reason I can’t roll out all the dough and cut circles rather than rolling out each one separately? Is the plastic wrap required to keep it from sticking to everything? We always floured the board and rolling pin and just rolled–quick and easy. Would that work with this dough?
Jeanine Friesen says
You’re welcome to try your way, Diane, however, sometimes with gluten free foods, you need to alter your method to make it work. There is no stretch in gluten free dough, so once it’s rolled thin enough for perogies, the plastic wrap helps keep it from tearing while you’re folding it over the filling. This method (minus the plastic wrap) is actually how my Ukrainian grandmother did it too. 🙂 Love recipes that get handed down!