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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I tried this and it crumbled, then I read reviews and seen more people were having the same problem. Seems all replies asked about what flour was being used and no didn’t use Jules.
The cost is double what I can get flour for else where. I’m sure many will have a lot to say about that. But I’m not rich and on a fixed income and after a lot of research I’ve found adding more potato flour, and corn flour creates the perfect effect still for $40 less than what your ask for your 25lb bag.
I’m sure I’m not the only one who can’t afford your price.
Natalie, you can make the flour blend yourself for a wonderful all-purpose flour. Jules has thr recipe somewhere on here or in her book (I got it on kindle). It’s cheaper to make it yourself. Many people buy it already mixed out of convenience. The flour blend is perfect for substituting, especially in European recipes that go by weight. Hope this helps you have a way to get her wonderful flour blend at a cheaper cost!
Can you please send me the mix to make my own gf flour by email…
Jules gf flour recipe
Thank You Jules, I am using Your flour mix, from Your Magasine, because I can not eat many of the glutenfree Flour either. Thanks very much the recipe, Antonia.
I hope you love the recipe, Antonia!
~jules
Thank you for this recipe I have been searching gf pierogis delious.
You will LOVE these, Patty!
~jules
Not sure why my dough is splitting when I try to fold the dough. I did add a little more water, could that cause the problem with the dough?
Hi Suzanne – did you use any substitutions with the recipe? Were you using my gfJules Flour and you still found you needed to add more water? When you left the dough out to sit before rolling, did you cover it well to prevent it from drying out? If you’re ever in the middle of a recipe and need more immediate attention, try emailing us at [email protected] or calling 410-744-1845.
~jules
Am I able to freeze the pierogies once they are cooked? If so, how do I reheat them? I usually tray freeze my regular pierogies and either thaw out or fry frozen when I need them.
Thank you.
Hi Suzanne, you could tray freeze them or put wax paper between them and put them in a freezer bag. You should let them thaw some before frying if freezing after boiling. We just made these again last night – yum! Enjoy!
~jules
Thank you, but now that I did make your dough, I’m having problems with it falling apart. Do I have to throw away this batch & start over? Anyway to save my dough? I did add probably 1/8 cup more water. Also, the flour is very light & wasn’t sure if I had exactly 2 cups. Please help!
Can I use an other gluten-free flour as a substitute if I don’t have the GF Jules flour?
Hi Sierra, I don’t know what to recommend, as all gluten free flour blends are so different. I have heard from many folks who have never been able to make pierogi successfully gluten free until they made it with my gfJules Flour, so I don’t want to get your hopes up about using this recipe with another blend. Fortunately, we deliver all over, right to your door, so you should be able to make these easily, very soon!
~jules
Can I freeze them before boiling?
Hi Melanie, yes you can, but make sure there’s wax paper or parchment between them so they don’t stick and pull apart after freezing. Enjoy!
~jules
hi jules your perogie gf perogie dough was fantastic thanks so much lois from Canada
Wonderful to hear, Lois!! Thanks so much for taking the time to let me know!
~jules
I have made thousands of perogies over the years with regular flour and all my clients love them. I’ve had requests for gluten free ones but until I read about your gluten free flour, have never tried to make any. Since I live in Ontario, I ordered the flour from Amazon and just finished making a batch. They rolled out well, are tender, boiled up perfectly and taste wonderful. I can’t wait to tell my clients I can now make them some.
Tossed with onions and butter and served with sour cream and nan king jelly is pure heaven.
Oh Gladys I’m thrilled! Both for your gluten-free pierogi-baking success and for the good fortune of your customers! So happy you found out about my gfJules Flour and we were able to start selling in Amazon.ca to make shipping affordable for our Canadian friends. Thanks so much for taking the time to write in and let me know. Happy baking!
~jules
I had an old family recipe from my great grandmother for Pierogi’s, the dough recipe is as follows. I love the taste of the extra sour cream in this particular recipe. Would I be able to substitute your all purpose flour one for one? I want to try your recipe but was wondering if I might be able to salvage this one as well. Curious what your thoughts are before I start mixing.
2 Cups Flour
1 tsp Salt
2 tsp Sugar
1 whole egg plus 1 egg yolk
1/2 pint (1 cup) Sour Cream
Hi Bernard, give it a go! If it needs more liquid, then get the dough to the consistency you know it needs to be by adding warm milk a bit of olive oil. It may turn out just right this way with my gfJules Flour — I’m curious to see, so let me know!
~jules
Can you freeze them for use later, if so would I blanch them first
Hi Evie, I have make them and frozen them with wax paper between them in freezer bags and I’ve also parboiled them, allowed them to cool, then frozen them. Either way, you boil them again from the freezer, just depends on how much longer you’ll need to boil them if they haven’t been cooked at all. They can also be pan fried at that point. Enjoy!
~jules
Hi, Jules! Illy husband and I both love Pierogis and since I am now doing gluten free I would love to try your recipe. I am not sure where to buy your Jules GF flour. Thanks so much.
Hi Roseann, I know you’ll love this recipe if you’re a pierogi fan! You can buy my flour on line – we ship right to your door! It’s the key to gluten free recipes like this one where you need the dough to be soft and pliable, not gritty and to have some stretch. Here’s the link to the gfJules Flour page in my store where you can learn more and find out about ordering. If you have any questions at all, please email [email protected]. Happy baking!
~jules
Hi Jules, can you convert all ingredients into grams, even the egg? Just wondering.
Thank you.
Hi Teresa, one large egg should weigh 57 grams.
Perhaps you are rolling the dough too thin if it’s tearing when you wrap it around the fillings? Also try letting the dough sit for a bit (covered) after mixing so that the flour can absorb the liquid.
~jules
Hi, yes I am using your all purpose flour.
Thank you!
The dough doesn’t come elastic, it doesn’t stick together, it tears apart. What i am doing wrong? Thank you.
Hi Teresa, are you using my gfJules Flour? It really makes all the difference in recipes, especially ones that need the stretch it provides in dough.
~jules
Yes, I bought your all purpose flour, should I add more water.
Did you make any other substitutions? What kind of sour cream did you use? Did you use egg? You can let the dough sit after mixing it (covered) for a few minutes to help the flour absorb the liquids which could help, and you can add more water to get the dough to the point that it’s not crumbly, but you shouldn’t have to add alot more. Do you measure your flour with a cup or by weight? You may be measuring too much flour out and that could throw the recipe off.
~jules
Hi, how many grams in one cup of flour? I had to add much more water .
Thank you.
Hi Teresa, if you’re using my gfJules Flour, it’s 135 grams per cup. Did you make any other ingredient substitutions? How much more water do you think you added?
~jules
I haven’t yet tried this recipe, but I really want to. I have two different kinds of Bob’s Red Mill gluten free flour. I have the 1 to 1 baking mix that has xantham gum in it and the baking mix without. At this point I miss pierogies so much I’m willing to try anything not to have wall spackle on my plate. Do you have any tips on how much xantham gum to try using with the normal baking mix. If all else fails I’m more than willing to give your flour a after all the great reviews. I just want to try to use what I already have first.
Thanks!
Hi Kayla – I love pierogi too — they really are the ultimate comfort food! You’re going to love them (no spackle!!!) with my flour, and I can only guess about using those other flours. I will say that my gut (no pun intended) instinct is to tell you to avoid the other baking mix because it’s made with bean flours and they definitely won’t be good in pierogi dough. The one with xanthan in it already you could try and don’t add more xanthan, whatever you do! Hopefully they got the proportions right for a dough like this, but adding more xanthan gum will just make the dough rubbery. Don’t get frustrated if the dough doesn’t stretch or cracks and breaks with that flour — just know it won’t when you use my flour next time, and hopefully you’ll get through this in the name of experimentation and PIEROGI! One tip if that dough does crack is to keep a spray bottle with water or just keep dipping your finger in water and rub it on top of the dough to try to keep it moist as you work with it. Bring on the Pierogi!!!
~jules
I’ve been missing my Ukrainian grandmother’s cooking so much, and hoping to find a semi-adequate gf substitution (keeping expectations low after years of disappointment). I was not expecting to find a perfect match! Wow! This was my first gfJules recipe, and I am so impressed! I can’t wait to make more. The video was so helpful, too. Thanks!
I’m so happy to hear that, Melody! And I’m SO happy you didn’t give up! Having your family recipes back again is a treasure and we should never give up on getting them back. I hope all your baking is happy from here on out!
~jules
These look wonderfully delicious!! I am unable to tolerate eggs. Is there an egg substitute that would work well for this dough?
Thanks in advance
Hi Ali, have a look at my Vegan Egg Substitutes article and select a couple options from there. Happy baking!
~jules