Gluten Free Perogies: Soft & Savory Comfort Food 2025

Gluten free perogies are a comforting, versatile dish that brings the classic Eastern European dumpling to those avoiding gluten. Filled with creamy potatoes and cheese, these perogies are soft, chewy, and satisfying. This blog post guides you through making them from scratch, shares practical tips for success, and suggests serving ideas. Perfect for a cozy dinner or a special treat, this recipe is worth the effort.

How to Make Gluten Free Perogies

This recipe makes about 24 perogies, serving 4–6 people. It takes about 1.5 hours, but the process is straightforward with simple ingredients.

1. Make the Dough
   In a large bowl, whisk together 2 cups of gluten-free all-purpose flour (like Bob’s Red Mill 1:1 or King Arthur), 1 teaspoon of xanthan gum (if your flour blend doesn’t include it), and ½ teaspoon of salt. Add 1 large egg, ½ cup of sour cream, and ¼ cup of water. Mix with a spoon or your hands until a dough forms. It should be soft but not sticky. If too dry, add water 1 tablespoon at a time; if too wet, add a bit more flour. Knead gently for 1–2 minutes, then wrap in plastic wrap and let rest for 20 minutes.
2. Prepare the Filling
   Peel and boil 2 medium potatoes (about 1 pound) in salted water until fork-tender, about 15 minutes. Drain and mash with 1 cup of shredded cheddar cheese, 2 tablespoons of butter, ¼ cup of milk, and a pinch of salt and black pepper. The filling should be smooth and creamy. Let it cool slightly before using.
3. Roll and Cut the Dough
   Divide the dough into 2 equal portions. On a lightly floured surface (use gluten-free flour), roll one portion to about ⅛-inch thickness. Use a 3-inch round cookie cutter or glass to cut out circles. Gather scraps, re-roll, and cut again. Repeat with the second portion. You should get about 24 circles.
4. Fill and Seal the Perogies
   Place 1 tablespoon of filling in the center of each dough circle. Fold the dough over to form a half-moon, pressing the edges firmly to seal. Use a fork to crimp the edges for a tight seal. Place sealed perogies on a parchment-lined tray and cover with a clean towel to prevent drying out.
5. Cook the Perogies
   Bring a large pot of salted water to a gentle boil. Cook perogies in batches of 6–8 to avoid crowding. Boil for 3–5 minutes, or until they float to the surface and the dough is tender. Remove with a slotted spoon and place on a plate. For a crispy finish, heat 1 tablespoon of butter or oil in a skillet over medium heat and pan-fry the boiled perogies for 2–3 minutes per side until golden.

Tips and Tricks for Perfect Gluten Free Perogies

These tips will help you master perogies and make them your own.

• Choose the Right Flour
  Use a gluten-free flour blend designed for baking, as it mimics the texture of regular flour. Check that it’s certified gluten-free to avoid cross-contamination. Adding xanthan gum (if not in the blend) helps the dough stay pliable and chewy.
• Customize the Filling
  Swap the cheddar for feta or cream cheese for a different flavor. Add 2 tablespoons of sautéed onions or fresh herbs like dill for extra depth. For a meaty option, mix in cooked, crumbled bacon or sausage.
• Prevent Dough Sticking
  Roll the dough on a well-floured surface and keep the dough circles covered with a towel to avoid drying out. If the dough tears while filling, patch it with a small piece of dough and press firmly.
• Make Ahead
  Assemble perogies up to a day in advance and store in the fridge, covered. You can also freeze uncooked perogies on a tray, then transfer to a freezer bag for up to 3 months. Boil from frozen, adding 1–2 minutes to the cooking time.
• Storage and Reheating
  Store cooked perogies in an airtight container in the fridge for up to 4 days. Reheat by pan-frying in a little butter or oil for 2–3 minutes per side to restore crispness. Microwaving works but may soften the dough.

How to Serve Gluten Free Perogies

Perogies are versatile and can be enjoyed in various ways for different occasions.

• As a Main Dish
  Serve 4–6 perogies per person with a dollop of sour cream and a sprinkle of chopped green onions or parsley. Pair with a side of sautéed green beans, roasted carrots, or a simple salad for a balanced meal.
• As an Appetizer
  Serve smaller portions (2–3 perogies per person) with a dipping sauce like sour cream mixed with garlic or a spicy mustard. Arrange on a platter for a party-friendly starter.
• For Kids
  Serve with a mild topping like plain yogurt or a light tomato sauce. Pair with sliced apples or cucumbers for a kid-friendly plate. Cut perogies into smaller pieces for easier eating.
• For Meal Prep
  Pack cooked perogies in meal prep containers with a side of roasted vegetables or a small salad. Include a small container of sour cream or sauce for dipping. They reheat well in a skillet or microwave.

Why This Recipe Works

Gluten free perogies deliver the comforting texture and flavor of traditional perogies while being safe for those with gluten sensitivities. The dough is easy to work with, and the potato-cheese filling is creamy and satisfying. This recipe is adaptable, allowing for different fillings or cooking methods (boiled or pan-fried). While it takes a bit of time, the process is simple and uses everyday ingredients, making it a rewarding dish for cozy dinners, family meals, or entertaining.