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.
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.