Gluten-Free Pierogis - Little Bitta Kitchen (2024)

Gluten-Free Pierogis are made of gluten-free pasta dough wrapped around cheesy mashed potatoes and sautéed with caramelized onions for a delicious and easy side dish recipe.

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Gluten-free Pierogis

Gluten-Free Pierogis are made of gluten-free pasta dough wrapped around cheesy mashed potatoes and sautéed with caramelized onions. We love to serve our homemade pierogis with sour cream for a classic comfort food recipe. Homemade gluten-free pierogis are the perfect side dish recipe and a favorite for weeknight dinners. We also love to make these classic pierogis as a holiday side dish for Thanksgiving dinner and Christmas dinner recipes.

What are Pierogis?

Traditional pierogis are dumplings made with dough wrapped around a filling that is boiled and then pan-fried before serving. Our homemade gluten-free pierogis are just like classic pierogis except made with a gluten-free dough. Our homemade pasta dough is simple and requires only 4 ingredients for a delicious gluten-free pasta dough. We also stuff our pierogis with our homemade mashed potatoes for a savory side dish recipe.

Ingredients for the Pierogis

• Gluten-Free Flour - Gluten-free flour is a key part of the gluten-free pasta dough portion of the recipe. We like to use a high quality blend of rice flours and starches for best results.
• Eggs - Eggs keeps the pierogi dough thick and also hold the dough together.
• Salt - Salt adds flavor to the dough.
• Olive Oil - Olive oil adds flavor and fat to the pierogi dough which makes it more pliable and easier to roll out and shape.
• Potatoes - We love adding our homemade mashed potatoes to these pierogis, but if you don't have mashed potatoes made, you can boil a couple potatoes and mash for an easy filling.
• Cheese - Shredded cheddar cheese is a great addition to the mashed potatoes for a cheesy filling.
• Onions - Our favorite way to serve pierogis is with caramelized sweet onions.
• Butter - Butter helps to sauté and caramelize the onions as well as greases the skillet to help pan-fry the pierogis.
• Sour Cream - Sour cream is our recommended pierogi topping.

Kitchen Tools You Need to Make Pierogis

• Mixing Bowl - for making the pasta dough in
• Rolling Pin - to roll the pasta dough out
• Biscuit Cutter - to cut the pasta dough into circles
• Dumpling Maker (optional) - to press the pierogis together and seal the sides
• A Pot - to make the mashed potatoes and boil the pierogis in
• Skillet - to saute the onions and pieorgis before serving. We love making these pierogis in our Kana Good Cast Iron Skillet. You can use my code LITTLEBITTAKITCHEN for 15% off Kana Goods Bakeware!

How to Make Gluten-Free Pierogis

1. Start by making the dough. Pour 2 cups of gluten-free flour into a large bowl. Use the measuring cup to make a well in the middle of the flour.
2. Crack 4 eggs into the center of the well of flour.
3. Pour in the salt and olive oil.
4. Use a spoon or your hands to break the eggs apart and mix them into the flour to create a dough ball.
5. Once the dough is combined, cover it with plastic wrap and allow to rest on the counter for 30 minutes.
6. While the dough rests, make the potato filling.
7. Boil 2-3 potatoes in a small pot on the stovetop. Once the potatoes are fork tender, drain the water and mash the potatoes.
8. Add ½ cup cheddar cheese to the pot and stir the cheese into the mashed potatoes.
9. When the dough has rested for 30 minutes, fill a pot halfway with water and set on on the stovetop. Turn the burner to medium and bring the water to a boil.
10. Place the dough on a floured surface and use a rolling pin to roll it out until the dough is ¼ in thick.
11. Use a biscuit cutter to cut circles out of the dough.
12. Assemble the pierogis by adding about 1-1.5 teaspoons cheesy mashed potatoes in the center of each circle of dough.
13. Fold the dough over itself to create a half circle.
14. Crimp the edges of the half circle to seal it.
15. Place each pierogi in the boiling water and allow to boil for 2-3 minutes or until the pierogi floats.
16. When the pierogis float, remove them from the water and place on a plate or drying rack to dry.
17. Once the pierogis have dried off, it's time to sauté them.
18. Add butter to a cast iron skillet on medium heat with the sliced onions.
19. Sauté the onions to caramelize, then add the pierogis to the skillet.
20. Cook the pierogis on each side for 1-2 minutes or until they are slightly browned on each side.
21. Remove the pierogis and onions from the skillet and serve with sour cream.

See Also

En alfabetisk odyssé: P for Polen

5 Tips for the Best Homemade Pierogis

1. Allow the dough to rest. If is important to allow the pasta dough to rest on the counter for 30 minutes to allow it to set correctly. The resting period allows for the flour to hydrate and the dough to become more pliable.
2. Boil and dry the pierogis before sautéing. Boiling the pierogis quickly cooks the pasta dough on the outside so you are not trying to sauté raw pasta dough. It is also important to allow the pierogis to dry after boiling, so they sauté better.
3. Serve with caramelized onions and sour cream. Caramelized onions and sour cream are our favorite classic toppings for homemade pierogis.
4. How to meal prep pierogis. If you want to meal prep this recipe, you can make the pierogis and boil them, but wait to sauté them until you are ready to eat. Store the boiled pierogis in an airtight container in your fridge and sauté when ready to enjoy.
5. How to freeze pierogis. Freeze them by boiling and drying the pierogis completely. Place in an airtight container and freeze. When ready to enjoy, allow them to thaw completely before pan-frying.

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Gluten-Free Pierogis

Yield: 12 Pierogies

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Gluten-Free Pierogis are made of gluten-free pasta dough wrapped around cheesy mashed potatoes and sautéed with caramelized onions for a delicious and easy side dish recipe.

Ingredients

• 2 cups gluten-free flour
• 4 eggs
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1 cup mashed potatoes
• ½ cup cheddar cheese
• 2 onions, thinly sliced
• 1 Tablespoon butter

Instructions

1. Start by making the dough. Pour 2 cups of gluten-free flour into a large bowl. Use the measuring cup to make a well in the middle of the flour.
2. Crack 4 eggs into the center of the well of flour.
3. Pour in 1 teaspoon salt and 1 teaspoon olive oil.
4. Use a spoon or your hands to break the eggs apart and mix them into the flour to create a dough ball.
5. Once the dough is combined, cover it with plastic wrap and allow to rest on the counter for 30 minutes.
6. While the dough rests, make the potato filling.
7. Boil 2-3 potatoes in a small pot on the stovetop. Once the potatoes are fork tender, drain the water and mash the potatoes.
8. Add ½ cup cheddar cheese to the pot and stir the cheese into the mashed potatoes.
9. When the dough has rested for 30 minutes, fill a pot halfway with water and set on on the stovetop. Turn the burner to medium and bring the water to a boil.
10. Place the dough on a floured surface and use a rolling pin to roll it out until the dough is ¼ in thick.
11. Use a biscuit cutter to cut circles out of the dough.
12. Assemble the pierogis by adding about 1-1.5 teaspoons cheesy mashed potatoes in the center of each circle of dough.
13. Fold the dough over itself to create a half circle with the potatoes inside.
14. Crimp the edges of the half circle to seal the potatoes inside.
15. Place each pierogi in the boiling water and allow to boil for 2-3 minutes or until the pierogi floats.
16. When the pierogis float, remove them from the water and place on a plate or drying rack to dry.
17. Once the pierogis have dried off, it's time to sauté them.
18. Add 1 Tablespoon butter to a cast iron skillet on medium heat with the sliced onions.
19. Sauté the onions until they are caramelized, then add the pierogis to the skillet.
20. Cook the pierogis on each side for 1-2 minutes or until they are slightly browned on each side.
21. Remove the pierogis and onions from the skillet and serve with sour cream.

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 159Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 70mgSodium: 300mgCarbohydrates: 21gFiber: 1gSugar: 1gProtein: 6g