Gluten Free Pierogi Recipe

Gluten Free Pierogi Recipe

Meet the gluten free pierogi: delicious pockets of gluten free dough stuffed with yummy fillings like mashed potatoes and cheese, sweet potatoes, sauerkraut or even Irish Colcannon.

gluten free pierogi over spinach

These traditional Polish dumplings (not traditionally gluten free) are boiled then baked or pan fried, and served as a main dish or as an appetizer. I have even filled them with sweet potatoes and sprinkled them with cinnamon and sugar as a sweet after supper treat.

The key here is my gfJules Flour. It adds stretch to all kinds of doughs like pierogi, ravioli, pie crust, pastry and more. And because it’s not made with gritty or funky tasting flours, the fillings really shine in this clean, light pasta recipe. It makes baking and cooking EASY and makes recipes reliable. And now that we have gluten free pierogi in our lives, we can stuff them with anything that inspires us!

gluten free pierogi with spinach and cranberries

In Fall of 2009, I was in Pittsburgh giving a lecture at the Center for Digestive Health and Nutrition’s 3rd Annual Conference on Celiac Disease, and teaching gluten free cooking classes. I was repeatedly asked for recipes for gluten free gnocchi and gluten free pierogi.

gluten free pierogi with cranberry

I have already published my amazingly easy recipe for gluten free potato (or sweet potato) gnocchi, so I thought I would tackle the pierogi while it’s still bitter cold outside and we are all craving yummy foods like these to warm us from the inside out!

This recipe is not difficult, but it does involve several steps, so I’ve laid them out below with several in-process photos to help those who are following along on their tablet, phone or pc while making the recipe. I realize this makes it more difficult to print the recipe with all those pictures in it, so if you really want to print it, I recommend copying the entire recipe and pasting it in a word document, then removing the process shots before printing. It will save lots of paper!

If you’d like to view my how-to video, hop over to my blog post to view it!

See this recipe in action in the video below



Gluten Free Pierogi Recipe

sweet potato pierogi

4.3 from 9 reviews

  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Makes ~40 pierogi



In a large-bottomed bowl, whisk together the gfJules™ All Purpose Gluten Free Flour and salt. Whisk together with a fork.

Form a well in the center and pour the oil and cracked egg (or substitute) into the well.

gluten free pierogi dough ingredientsWhisk these together without incorporating much flour, until well mixed. Add the sour cream to the well next, whisking to integrate.

gluten free pierogi dough mixingGradually begin stirring the flour in with the wet mixture in the center. Meanwhile, pour 1/8 cup of water on top of the dry ingredients and stir that in as well. As the dough gets too dry, add in the additional 1/8 cup water; add more water as needed to get the dough wet enough to hold together well in a ball. Continue stirring with the fork until all the liquid is completely integrated. The dough should hold together without being overly wet and sticky.

Gather the dough into a ball and wrap tightly with plastic wrap. Set out on the counter for at least 30 minutes while you prepare your fillings like mashed potatoes or sweet potatoes.

gluten free pierogi dough ballAfter 30 minutes, prepare a clean counter or pastry mat by dusting with gfJules™ flour. Divide the dough in half, turning one half of the dough onto the dusted surface and leaving one half of the dough wrapped tightly in plastic wrap.

Begin rolling the dough by rolling gently in one direction, then in the other, to form a 1/8 inch thick round of dough.

Using at least a 3-inch round cutter (or larger), cut out circles of dough until all the dough is used. One half of the dough should yield about 18 3-inch rounds or 7-8 4 1/2-inch rounds.

Scoop out a marble-size ball of your prepared filling and place it just off the center line of one pastry circle. Press each ball into a longer shape, more like the last knuckle of your index finger, so that the filling will fill the cavity of the crescent formed by folding the dough over itself.

mashed potato filling for gluten free pierogiDip your finger in water and lightly dab around the edge of each pastry circle to wet it, helping one side to adhere to the other when folded over the filling.

Fold one side of the pastry over the filling, forming a semi-circle.

Press gently, being sure to seal the edges, then press again lightly with the tines of a fork. Set each formed pierogi aside and cover with a damp towel until ready to boil.

making gluten free pierogi

Bring a large pot of water to boil and gently submerge each pierogi in the boiling water. Put only as many pierogi into the pot as can boil without crowding (I boiled 6 at a time). Stir once in awhile, if necessary to prevent them from sticking together. Once they begin to float, boil another 5 minutes – total boil time should be approximately 6-7 minutes.

Remove with a skimmer or slotted spoon to rinse and drain. Try not to let the pierogi touch while they are draining, so that they will not stick to one another. Repeat until all pierogi are boiled.

Serve at this point, or pan fry in butter or non-dairy alternative until slightly crisp. Serve alone or atop a bed of wilted spinach with walnuts, craisins, raisins, chopped apples, or any other accompaniments that suit you. Also try serving with my Onion-Mushroom Sauté (as pictured in the banner at the top of this recipe).


Stuff with mashed potatoes and cheese; mashed sweet potatoes; sauerkraut; leftovers … or anything else you love!

I hope you love this recipe as much as we do!

Pin it for later!

Homemade gluten free pierogi. This soft, pliable dough makes it easy to bring back this traditional favorite whenever you crave it!


Homemade gluten free pierogi - just like you remember it, only without the gluten! This soft, pliable dough makes it easy to bring back this traditional favorite whenever you crave it! | gfJules

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97 thoughts on “Gluten Free Pierogi Recipe

  1. I used gluten free almond flour it was very sticky. I only was able to make 10, which then fell apart while being boiled. Where did I go wrong? I failed… but I feel like it was something I did. The ball was very sticky, and I couldn’t even use my roll pin.
    4 stars because I think it was my error

    • Hi Alan, thanks for your comment and for being interested in trying again! I highly recommend you read this article on gluten free flours. ALL gluten free flours are VERY different and using almond meal in place of my gfJules Gluten Free All Purpose Flour is going to yield ENTIRELY different results that, you’re right, will be sticky and fall apart. The good news is that it’s not something you did, beyond choosing the wrong flour, that is. 🙂 You can fix this! Just make the recipe as written with my gfJules Flour and you’ll be enjoying delicious homemade, authentic gluten free pierogi in no time!!! Check out some of the comments to this pierogi recipe for more affirmation that it’s truly possible when you use my gfJules Flour. There’s no sense in wasting another minute of your time or another dime on products that won’t work for you, when you know what you can do to make it work right. I can’t wait to hear how it goes for you next time, Alan!

    • So smart, Debby – it’s a blessing to always have some of these delicious pierogi in the freezer! Glad you’re loving the recipe!

  2. I have been gluten free for many many years but recently discovered within the last three years that I have additional sensitivities such as dairy, egg and more. I have never had success making gf pierogies until I tried this recipe Jules. I simply love the flour and have had much success also with using the piecrust pastry recipe—again with the flour. I do not live in the US so it is a little harder to have it shipped here but I am determined that no matter how hard, I will keep ordering it and using it. I am now a very very happy person! Thank you for sharing all of your recipes and helpful aids in cooking and baking and also for coming up with this formula for such a wonderful flour.

    • Oh Alice, I’m thrilled to hear that! My wish is for others living gluten free to be able to have their favorites again without compromise! I’m so happy you’ve found success and now are feeing inspired rather than deprived. Thank you so much for sharing your experience with me. May all your baking be happy!!!

    • Hi Esther, yes, yogurt will work in place of sour cream. I’d suggest a thicker yogurt like greek yogurt, but plain yogurt of any kind will do. Enjoy!

  3. Haven’t tried these yet but read that they can be frozen. Can I freeze them after boiling and pan frying them? Then just warm them before serving. This is what I do with my regular pierogi.

    • Hi Stephanie, yes absolutely! I give instructions in the recipe, but basically you’re par-boiling them, then laying between parchment or wax paper and putting in a zip-top freezer bag when cooled. Then you take them from the freezer to a boiling pot to finish cooking before serving. Enjoy!