Gluten-free Pierogi
You don’t have to miss out on pierogi—these gluten-free delights are stuffed with creamy potato and cheese, then pan-fried in butter with crispy bacon and caramelized onions.
Servings 27 pierogi
Calories 134kcal
Equipment
- 1 Stand Mixer optional
- 1 biscuit/cookie cutter (Mine was 3¼-inches in diameter.)
- 1 cookie scoop optional
Ingredients
Gluten-free Pierogi Dough
- 2 cups CGF All-Purpose Flour
- 1 cup tapioca starch
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum
- 1 cup cold water
- 1 large egg
- 3 tablespoons avocado oil
Pierogi Filling
- 1 pound potatoes
- ½ yellow cooking onion finely diced
- 1 tablespoon butter
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ¾ cup shredded cheddar cheese
For Serving
- ½ yellow cooking onion sliced
- 6 slices bacon chopped
- 2 tablespoons butter
- sour cream
Instructions
Filling
- Peel the potatoes and cut them into chunks. Boil them in water until they are tender.1 pound potatoes
- Meanwhile, fry the diced onion in a tablespoon of butter over low-medium heat until it becomes soft and translucent, or the potatoes are done.½ yellow cooking onion, 1 tablespoon butter
- When the potatoes have finished cooking, drain and mash them with the diced onion, shredded cheese, salt and pepper. Allow to cool.½ teaspoon fine sea salt, ¼ teaspoon ground black pepper, ¾ cup shredded cheddar cheese
Dough
- Whisk together the dry ingredients in the bowl of a stand mixer.2 cups CGF All-Purpose Flour, 1 cup tapioca starch, 1 teaspoon fine sea salt, ½ teaspoon xanthan gum
- Whisk the egg and oil with the water.1 cup cold water, 1 large egg, 3 tablespoons avocado oil
- Using the dough hook of the mixer, run it on low speed while you slowly pour in the liquid mixture. Then, turn the speed up to medium and run it until the dough forms a nice smooth ball, about a minute. For best results, allow the dough to sit for about half an hour for the flour to absorb the moisture.
Assembly
- Roll the dough out on a floured surface (I usually use rice flour) to about ⅛-inch (3 mm) thick. Cut into rounds 3 to 3½-inches (7-9 cm) in diameter.
- Scoop one tablespoon of cooled filling, form it into a ball, and place one into the middle of each round cutout. Using your floured hands, form the dough around the filling and pinch the outer edges together. Set each one aside as you shape the remaining pierogi.
- At this point, the pierogi may be refrigerated or frozen to be cooked later.
Cook and Serve
- Bring a pot of water to a boil.
- Fry the chopped bacon, drain, and set it aside.6 slices bacon
- Add a few pierogi at a time to the boiling water. Boil them until they start to pop up to the surface of the water, a minute or two.
- In the same frying pan you used for the bacon, melt 2 tablespoons butter over medium heat. Add the sliced onion and stir it occasionally. As the pierogi bob to the top of their boiling water, remove them with a slotted spoon to the frying pan with butter and onions. When they brown on one side, flip them over to brown and become a little bit crispy on the other side. Keep an eye on the onions, so they don't burn. (Depending on the number you are cooking at one time, you may need to remove some browned pierogi from the pan and keep them warm while you cook the rest.)2 tablespoons butter, ½ yellow cooking onion
- As the pierogi finish browning, add back the bacon to warm in the frying pan. Serve with sour cream, if you wish.sour cream
Notes
You won't likely have trouble shaping the pierogi. However,
- If they are sticking, add more flour to your fingers.
- If they won't stick together, add a little water to the inside edges.
Nutrition
Serving: 1pierogi | Calories: 134kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 211mg | Potassium: 133mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 0.4mg
