Are you looking for a delicious gluten free pierogi? Skip the freezer section of the grocery store and make your own! Homemade gluten free pierogies are a delicious indulgence that is well worth the effort.
A rainy day activity
I love making pierogies on a rainy afternoon. We put on some loud music and stuff a double-batch of pierogies as a family activity. Gluten free pierogies freeze really well, so more is always better.
Here’s the basic rundown on how to fill a pierogi.
- Start with a small ball of dough (about 2 tbsp worth of dough), flatten the ball against a table or in the palm of your hand, until you have a circle about 6 cm (2.5″) in diameter.
- Place 1 tbsp of filling in the centre of the circle, then pull to dough around the filling.
- Press the dough along the open edges to form a semi-circle shape. You can make a fancy scalloped edge, a simple straight edge, or whatever you like.
If you’re uncertain about pulling the dough around the filling, here is a picture of my 10 year old filling his gluten free pierogi with mushrooms. Notice that the dough is a bit thicker than it might be with gluten pierogies because you want to avoid making a hole in the dough. You can always trim away the excess dough after you’ve sealed the pierogi.
Gluten Free Pierogi Dough
- 2½ cups flour mix (see notes)
- 2 tsp xanthem gum
- ½ tsp sea salt
- 2 eggs
- 2 Tbsp extra-virgin olive oil
- ¼ cup milk (or enough to make a dough)
- Mix all the dough ingredients together. Kneed for 5-10 minutes until you get a nice smooth dough. Cover with a damp towel, and let rest for at least 30 minutes, while you prepare your fillings. (See notes below for a link to recipes for pierogi fillings.)
- With gluten free pierogies, it's easiest to make them individually as described above. They don't need to be pretty, they just need to be sealed to keep the filling in. You can freeze the pierogies at this point, or set them aside for cooking.
- To cook pierogies, gently drop a few of them into a pot of boiling water. Avoid crowding them or they will stick together. Boil until they are cooked through and float, usually 5 minutes.
- Scoop them out with a slotted spoon and coat them in oil or butter to prevent sticking.
- Either keep them warm in the oven or pan fry them with onions.
- Serve with homemade sauerkraut and sour cream.
- Here’s a link to recipes for ten favourite pierogie fillings.
- Either use a store bought baking flour mix or follow my recipe to make your own
- I recommend replacing the milk with whey or buttermilk, which will add to the depth of flavour.
- Freeze your pierogies before cooking on a non-stick cookie sheet. When they are frozen, they can be stored in a ziploc bag in the freezer for your own frozen pierogi dinners. Cook from frozen by boiling as described in the recipe. Don’t defrost them ahead of time as the dough will be very sticky and hard to manage.