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Gluten-Free Perogies

These gluten-free perogies are easy to make and bring the comforting flavors of home. Packed with creamy fillings, they are a delightful treat everyone will love.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Eastern European
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 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
  • to taste Filling of your choice (e.g., mashed potatoes, cheese, onions)
  • a little cup brown rice flour for sprinkling

Method
 

Preparation
  1. Blend cottage cheese, egg, milk, and oil until smooth.
  2. In a stand mixer, combine all dry ingredients (brown rice flour, cornstarch, tapioca starch, potato starch, sweet rice flour, xanthan gum, and salt).
  3. Slowly add the wet ingredients into the dry mixture and mix until a dough forms. Make sure it’s soft but not too sticky!
  4. Shape the dough into golf-ball-sized balls and place them on plastic wrap. Roll them out thin, about 1/16 inch thick.
  5. Spoon your desired filling onto one half of the dough oval.
  6. Wet the edges with water, fold over the filling, and press to seal. Use a round cutter for a clean edge.
  7. Place the perogies on a cloth-lined baking pan and refrigerate.
Cooking
  1. Boil salted water and drop a few perogies at a time. Stir gently.
  2. Once they float, they’re done! Remove with a slotted spoon and serve with butter or your favorite sauce.

Notes

For a gluten-free version, ensure all ingredients are certified gluten-free. Can be made vegan by swapping the egg with flaxseed meal and using plant-based milk. Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Boil or pan-fry from frozen.