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.
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:
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The images were updated in February 2018.