Print

Gluten-Free Perogies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade gluten-free perogies filled with your choice of filling, offering a tender and perfectly sealed dough that tastes just like the traditional version.

Ingredients

1/2 cup cream-style cottage cheese (or 1/3 cup sour cream)

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

  1. Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
  2. Place all the dry ingredients in a stand mixer bowl fitted with a paddle attachment. Run the mixer to combine the dry ingredients.
  3. With the mixer on low, slowly add the wet ingredients until the dough has formed. It should not be too dry or too sticky.
  4. Roll a piece of dough, about the size of a golf ball, and place it on a sheet of plastic wrap.
  5. Fold the plastic wrap over the dough, then roll it out into an oval shape, about 1/16" thick.
  6. Remove the top layer of plastic wrap, then spoon your desired filling onto one half of the dough.
  7. Wet the edges of the dough with water, using a pastry brush or your fingers, then fold the dough over to cover the filling. Seal the edges by pressing them together, working out any trapped air.
  8. Use a sharp-edged cup or container to cut a clean, rounded edge.
  9. Ensure the seam is sealed, and place the perogy on a baking pan lined with a lint-free cloth. Cover with plastic wrap and refrigerate.
  10. Repeat with the remaining dough and filling.
  11. To cook, bring a large pot of salted water to a rolling boil. Add a few perogies at a time to the water, stirring gently. The perogies are done when they float to the top. Let them boil for an additional minute before removing them with a slotted spoon.
  12. Place cooked perogies on a parchment-lined baking sheet, making sure they are not touching. You can drizzle them with melted butter or spray them with oil to keep them from sticking.

Notes

  • You can freeze uncooked perogies. Lay them out on a baking sheet and freeze them individually before transferring them to a zipper-seal bag.
  • To reheat frozen perogies, boil them or fry them in butter or oil until crispy and golden.
  • If you don't have all the flours listed, you can experiment with substitutes, but the texture might change.
  • Ensure perogies don’t touch each other on the baking sheet to prevent sticking.
  • Feel free to try different fillings such as potato & cheese, spinach & feta, or even sweet fillings like apples and cinnamon.
  • You can double or triple the recipe to make more perogies.

Nutrition

Find it online: http://recipesbyjanet.com/gluten-free-perogies/