Gluten-Free Pierogi
Gluten-free pierogi are a delicious indulgence that are well worth the effort. Stuff them with a variety of different flavors, and freeze the extras for a quick, weeknight meal!
- Prep Time: 1 hour
- Cook Time: 10 mins
- Total Time: 1 hour 10 mins
- Yield: 24 1x
- Category: Main Dish
- Cuisine: Russian
- Diet: Gluten Free
Ingredients
Units
Scale
- 2 1/2 cups gluten-free flour mix (see notes)
- 1 tsp xanthan gum (if the flour mix doesn’t contain xanthan)
- 1/2 tsp sea salt
- 2 eggs
- 2 Tbsp extra-virgin olive oil
- 1/4 cup milk + 4 Tbsp (as needed)
Instructions
- Mix the flour, salt and xantham gum in a large bowl. Stir in the eggs, olive oil, and 1/4 cup of milk. If it seems dry add a bit of extra milk. The exact amount of liquid will depend on the type of flour you’re using.
- Kneed for 5 minutes to get a nice smooth dough. Cover with a damp towel, and let rest for at least 30 minutes, while you prepare your fillings.
- Fillings are a such a big part of pierogi that I have a whole post dedicated to my 10 favorite fillings. One batch of pierogi needs about 3 cups of filling
- With gluten-free pierogi, it’s easiest to make them individually. They don’t need to be pretty, they just need to be sealed to keep the filling in. See the section above fore detailed instructions on how to fill gluten-free pierogi.
Cooking
- Bring a large pot of water to a boil.
- Gently drop 5 to 8 pierogi into the pot. 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 place in a bowl to drain. After a minute, move them to a second container 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.
Notes
- Either use a store-bought flour mix or follow make your own. I like using my bread flour mix which contains some protein and not too much starch. I find that starch makes pierogi dry and tough.
- Replacing the milk with milk kefir or buttermilk will add to the depth of flavor. And gluten-free doughs need as much added flavor as possible.
- Freeze your pierogi before cooking on a non-stick cookie sheet. When they are frozen (after 2-4 hours), they can be stored in a zip-top 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.