Tasty Homemade Comfort
Ever bitten into a pierogi that made you feel all warm and fuzzy inside? Imagine gluten-free perogies that are just like Grandma’s, packed with love and flavors that dance on your tongue. This recipe shines with a creamy filling and a delightful dough that’ll transport you straight to your childhood kitchen in no time. It’ll be like your taste buds are having a family reunion!
Why Make This Recipe
Here’s why you’ll absolutely crush on these perogies:
- Easy cleanup: Who wants to spend more time washing dishes than enjoying delicious food? Not us!
- Affordable ingredients: You don’t have to break the bank to indulge in these tasty treats.
- Family-friendly: Everyone from picky toddlers to gourmet foodies will gobble them up.
Trust me, these perogies are bound to become a household favorite. 🙌
Ingredients
You don’t need fancy stuff — just these basics!
- 1/2 cup cream-style cottage cheese (or sour cream, start with 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 (e.g., mashed potatoes, cheese, onions)
- A little brown rice flour for sprinkling
Directions
Ready to roll? Let’s dive into making these scrumptious perogies. Follow these steps closely:
- Prepare the dough: Blend cottage cheese, egg, milk, and oil until smooth.
- Mix dry ingredients: In a stand mixer, combine all dry ingredients (brown rice flour, cornstarch, tapioca starch, potato starch, sweet rice flour, xanthan gum, and salt).
- Combine wet and dry ingredients: Slowly add the wet ingredients into the dry mixture and mix until a dough forms. Make sure it’s soft but not too sticky!
- Roll the dough: Shape the dough into golf-ball-sized balls and place them on plastic wrap. Roll them out thin, about 1/16 inch thick.
- Fill the perogies: Spoon your desired filling onto one half of the dough oval.
- Seal the perogies: Wet the edges with water, fold over the filling, and press to seal. Use a round cutter for a clean edge.
- Refrigerate: Place the perogies on a cloth-lined baking pan and refrigerate.
- Cook the perogies: Boil salted water and drop a few perogies at a time. Stir gently. Once they float, they’re done!
- Serve: Remove with a slotted spoon and serve with butter or your favorite sauce.
How to Make Gluten Free Perogies – Just Like Grandma’s (Overview)
So, to sum it up: blend your wet ingredients, mix in the dry stuff, roll out some thin dough, and fill them up with whatever heartwarming goodness you like. Seal them tight, toss them into a pot of boiling water, and voilà! Pro tip: If you don’t want your porgies glued to each other, make sure they don’t overcrowd the pot. 🚀
How to Serve Gluten Free Perogies – Just Like Grandma’s
Imagine these golden dumplings served hot and glistening with melted butter, sprinkled with crispy onions, and maybe even a dollop of sour cream or applesauce on the side. The aroma wafting through your kitchen will have everyone flocking to the table. The crisp edges give them a delightful crunch, while the soft, warm centers burst with flavor. YUM!
How to Store Gluten Free Perogies – Just Like Grandma’s
If there’s any leftover goodness (let’s be real, that’s a tall order), you can store them in the fridge for about 3 days. Want to save the magic for later? Freeze them for up to 3 months! When you’re ready to indulge, just boil or pan-fry them right from the freezer. Easy peasy!
Tips to Make Gluten Free Perogies – Just Like Grandma’s
- Don’t skip the resting: Let your dough sit, as it helps with the texture.
- Filling options: Mashed potatoes work wonders, but don’t shy away from experimenting!
- Perfecting the seal: Wetting your edges ensures they stick together and fill won’t escape.
Variation
Feeling adventurous? You can easily make these perogies vegan by swapping out the egg for flaxseed meal and using plant-based milk. You can also explore fillings like spinach and vegan cheese or mix in some seasonal veggies for a fresh twist. 🌱✨
FAQs
Q: Can I make these perogies ahead of time?
Absolutely! You can prepare the dough and fillings a day ahead. Just store them in the fridge until you’re ready to roll.
Q: What can I use for filling?
Think classic — mashed potatoes are a go-to, but cheese, sautéed mushrooms, or even fruit jams can make delightful variations.
Q: Can I freeze uncooked perogies?
Yes! Freeze them raw on a baking sheet, and once they’re solid, you can transfer them to a freezer bag. They’ll keep for about 3 months.
📌 Pin this recipe for your next cozy dinner night!
Gluten-Free Perogies
Ingredients
Method
- Blend cottage cheese, egg, milk, and oil until smooth.
- In a stand mixer, combine all dry ingredients (brown rice flour, cornstarch, tapioca starch, potato starch, sweet rice flour, xanthan gum, and salt).
- Slowly add the wet ingredients into the dry mixture and mix until a dough forms. Make sure it’s soft but not too sticky!
- Shape the dough into golf-ball-sized balls and place them on plastic wrap. Roll them out thin, about 1/16 inch thick.
- Spoon your desired filling onto one half of the dough oval.
- Wet the edges with water, fold over the filling, and press to seal. Use a round cutter for a clean edge.
- Place the perogies on a cloth-lined baking pan and refrigerate.
- Boil salted water and drop a few perogies at a time. Stir gently.
- Once they float, they’re done! Remove with a slotted spoon and serve with butter or your favorite sauce.