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. Actually, these gluten free pierogi are stuffed with anything you like, because they’re your homemade gluten free pierogi.
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 these gluten free pierogi with sweet potatoes and sprinkled them with cinnamon and sugar as a sweet after supper treat.
THAT’s how easy and versatile this dough is to work with, when you use my gfJules Flour to make it.
Best pierogie recipe ever! My whole family switched to the GF version once they tried these – and they’ve been making pierogies for three generations! These freeze well, just don’t overlay them or they will stick to each other.~A Luvrly Life (Pinterest)
The key here really is my award-winning gfJules Flour. It adds stretch to all kinds of doughs like this gluten free pierogi, or gluten free ravioli, gluten free pie crust, gluten free puff pastry and more, so they don’t fall apart and the dough is a dream to work with.
And because my gfJules Gluten Free All Purpose Flour is 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!
You have changed my life for the better over and over! Thank you so much
Pierogies are amazing as are all your recipes that I’ve tried. ONLY gfjules products for me. (Live and learn)
Just want to comment that as a new baker your videos are so helpful. The best.~Mary Pat
Why Make Gluten Free Pierogi
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 homemade gluten free gnocchi and gluten free pierogi.
First, second and third generation eastern Europeans all over the world wax nostalgic at the thought of this comfort food, so you’ll understand the urgency for a gluten free recipe if you’re one of those who also finds themselves unable to eat gluten.
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!
Pierogi is also a Christmas tradition for many, and no one should have to go without treasured food traditions on the holidays!
How to Make Gluten Free Pierogi
This gluten free pierogi 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.
Don’t miss my gluten free pierogi making video! It’s super old and retro. Try not to laugh at me! But the principles are the same, and it’s shows how easy the dough is to make (this recipe video is so old it’s made with my flour back when it was called Jules Gluten Free Flour!)
To recap though, simply use a round cutter like a biscuit cutter and cut out your gluten free pierogi dough. Then place a dollop of filling towards one side of the circle. Wet your finger and go around the outside of the dough circle so that the dough will stick to itself when pressed together.
Fold the dough over itself to form a crescent shape and press together, then seal well by pressing with the tines of a fork. That’s it!
Boil and then pan fry if you like, or don’t if you don’t!
Serve with your favorite sauces or sides. I can’t emphasize enough how versatile this recipe is, and how much you can vary the flavors to suit your tastes and your meal!
If you’d like to make these ahead and freeze for later, parboil them only until they begin to float, then drain them and allow them to cool. Place in a freezer bag with parchment or wax paper between them so they don’t stick to each other. When ready to serve, place frozen pierogi in boiling water and boil another 7-8 minutes, or until cooked through.
I can’t wait to hear about what you serve with your gluten free pierogi! Please leave a comment and a photo, and if you love this recipe, please leave a 5-star review!
Gluten Free Pierogi Recipe
Gluten Free Pierogi Recipe
Delicious gluten free pierogi are truly possible with this easy, authentic recipe!
Ingredients
- 2 cups (270 grams) gfJules™ All-Purpose Gluten-Free Flour
- 1/2 tsp. salt
- 1/4 cup extra virgin olive oil
- 1 large egg or egg substitute
- 1/4 cup sour cream, dairy or non-dairy alternative (vegan sour cream or plain vegan yogurt)
- 1/4 cup +/- very warm water
Instructions
- 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.
- Whisk these together without incorporating much flour, until well mixed. Add the sour cream to the well next, whisking to integrate.
- Gradually 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.
- After 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. Don't make the dough too thick, but if it's too thin, the fillings will break through.
- 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.
- Dip 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.
- 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).
Notes
Stuff with mashed potatoes and cheese; mashed sweet potatoes; sauerkraut; leftovers ... or anything else you love!
To make ahead and freeze for later, parboil the pierogi only until they begin to float, then drain them and allow them to cool. Place in a freezer bag with parchment or wax paper between them so they don't stick to each other. When ready to serve, place frozen pierogi in boiling water and boil another 7-8 minutes, or until cooked through.
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How can I freeze these? Before boiling or after?
Absolutely LOVE your website. So informative!
I tried freezing these. Froze them before boiling.
this recipe is easy and makes perfect pierogis. we got about 15, using a 4″ cut out. GF Jules flour makes them much lighter than gluten-filled dough. even my non-celiac family preferred them over regular flour pierogis. follow Jules’ recipe, and you will eat happy over and over again! next…i am going for the spritz cookies. for anyone wondering if this flour is worth it, YES!!!! Absolutely. It is not grainy or gritty like other GF flours. THANK YOU JULES! BEING CELIAC IS SO MUCH LESS A CHALLENGE WITH YOU OUT THERE!!!
SO happy your whole family loved the pierogi, Elaine! That’s the best kind of report, and especially for something that may seem daunting to many who have never made pierogi from scratch. Thanks so much for taking the time to share your success with me. Have fun with the spritz and all the other goodies you’ll be making in 2017!!
~jules
Oh my goodness I am so excited!!! Finally this Pittsburgh mom can make GF Pierogies for her girl! I have tried other recipes but have been disappointed with them. I know this will not disappoint! Thank you Jules you are amazing! ????????????????????
The perogy recipie works awesome with the flour blend that you gave on your website. I can finally enjoy eating them again. They even taste similar to my mother in laws. While getting the supplies for the flour blend, I discovered that it is cheaper, to make your own blend, than to buy a ready made mix.
I’m so glad you tried my recommendations for flour, Monica, and that it allowed you to make delicious pierogi again. That’s why I’m here and why I’m so happy you trusted in the recipe enough to give it a try! Onward to more delicious recipes!
~jules
I substituted canned Coconut milk for the sour cream, in your original recipe. My daughter, granddaughter and myself are unable to use dairy.
Hi Monica, glad to hear that substitution worked out! I only use non-dairy sour cream since my family can’t do dairy, either. 🙂
~jules
I have very little counter space so I have a hard time rolling out dough so I bought a tortilla press. It works great for making pierogi
Great idea, Lori!
~jules
There is another polish pierogi recipe: made with just flour and boiling water. So now you can also have them in gluten free and VEGAN version: http://bit.ly/2aYLzv4
I love your instruction, step by step, I couldn’t make it better! Thank you for such a valuable content Jules!
Hi Kat – thanks so much. I’m glad my instructions and video were helpful to you, as your vegan version will be helpful to many, I’m sure. Happy Baking!
~jules
Can you use a kitchenAid mixer to make the dough
Hi Brian, yes, absolutely! I would recommend the paddle attachment. Enjoy the recipe!
~jules
Hi do I use the gluten fee flour robin hood I have to make perogies for a 3year old but she has to have gluten free flour the stores have gluten free flour well that be ok
Hi Debra, I’m not familiar with the composition of the Robin Hood Blend. This article talks about GF flours — you can compare the blend to those discussed here. It also outlines how to make a blend that will be successful if you don’t have access to my pre-mixed gfJules blend. Hope that helps!
~jules
Jules! Love your pierogi dough! I wanted to cry when I took the first one out of the pot and ate it! I have celiac and have eaten GF for four years and this is the first real pierogi I have eaten since! Thank you for your wonderful flour blend. One tip to those new to this dough recipe … don’t make the dough too wet … I found that my second roll was better because I incorporated a bit more flour into it. My niece and I will be devouring these on Christmas Eve! How will we keep everyone else away!
Hi Diane, the answer of how to keep everyone else away is to double the recipe so you don’t have to! hahaha! I also really love this pierogi recipe and have stuffed it with so many different yummy fillings. It’s a great one for leftovers – you can put nearly anything in them! But the traditional mashed potato stuffing is still my weakness. So happy you have pierogi back in your life!!!
~jules
hello! Someone told me they use only sour cream to make the dough…no egg, no water or oil. Has your kitchen tested this? If so, how would you compare them to your written recipe?
I’m trying to use your recipe, but with tons of frustration……. The dough keeps breaking and falling apart every time I try to pick it up and fold it!! No matter how much water I add it continues to do this even when I get it to the “moist” consistency. I live in WY and HAVE TO cook this way for my boys and already hate it!!!!!
Hi Roxanne, I’m sorry you’re having trouble with the recipe. Have you made any ingredient substitutions, like using a different flour or egg substitute? Please let me know so I can help you get this right. The last thing I’d ever want is someone to be frustrated in the kitchen, as I spent so many years in the same state until I developed my flour! This dough should be pliable and easy to work with, so let me know any ingredient changes you may have made and I’ll do what I can to help
Thank you!
~jules
My wife and I just finished making these and I cannot wait to eat them all! Her Polish-American grandmother used to make us the best homemade pierogies and I have been craving them for months. Thank you very much for sharing this recipe!
What a wonderful memory, Chris! So glad you both can share pierogies again!!!
~jules
Hi Jules!
So super stoked to try these today! Am wondering if there is an egg free alternative that you are aware of as I’ve recently discovered a sensitivity to eggs
Thanks!
Michelle
Hi Michelle, I haven’t tried it yet, but for an egg sub here, I would start with vegan mayo. Have you tried that as an egg sub yet? If you need more help with egg substitutions, you should check out my book, Free for All Cooking. It was written for folks who have to avoid gluten AND other things like eggs!
~jules
You had me at Pierogi. Thanks so much Jules! I’m also wondering if I could use this recipe to make Asian dumplings. Looking forward to trying this.
Oh yes, Tracy, I would think it would make a great Asian dumpling. Boil or fry – yum!! Let me know if you try – you’re inspiring me!
~jules
Made 20 out of the 1st 1/2 of the dough and wondering if we can finish the other half tomorrow? Can I keep the pasta wrapped in saran in the fridge? For how long? Thanks SO much for making this possible! We usually just wait to buy Conte’s frozen ones from Northern Va (we live in Harrisonburg). SO excited!!
Hi Joy & John! So glad you’re making good use of this recipe! To answer your question, yes, you can wrap in plastic wrap and keep in the fridge or freezer (also put in a freezer bag). Enjoy the recipe!!
Possible to make these with an egg substitute?
You can make them vegan: http://bit.ly/2aYLzv4 (that’s just another traditional polish recipe for classic dumplings/pierogi).
These are the best our family loves them. After not being able to eat gluten. We thought we would never be able to have our favorite meal again.
Fantastic, Dawna! So glad your family is loving these!!!
Jules, this is a goldmine. Manufacture them and I’ll buy them frozen!!
Sally – I wish I could! I’d like to have them ready-made for me too!!!
We’ll put our heads together on it!
I whole-heartedly agree with Sally!
Me too (three?)! SOOOO excited to try these and have this recipe!
Yay! I’m glad you’re going to put my recipe to good use, Cindy!
~jules
I have been enviously watching my family eat pierogi every holiday since I became allergic to wheat 4.5 years ago. I come from a polish family who make hundreds for them every year. This year I finally got to eat pierogi along with them thanks to you, Jules! The dough is easy to work with and holds together better than the wheat version. Everyone was impressed with how good the pierogi were.
Thank you for all your work. You are helping make many people happy and satisfied.
Denise, Palm Beach Gardens, Florida
That is so fantastic Denise! It is a great recipe and I’m so very happy you can add it back to your menu without having to enviously watch your family eat them without you!!!