Gluten Free Potato Pierogi

Gluten Free Potato Pierogi

There are many ways to make pierogi, and everyone seems to have their favorite. This is my favorite recipe for gluten free potato pierogi, as the dough is made with both milk and sour cream. I’ve received so many requests for this recipe, and it’s finally here!

I’ve received so many requests for this recipe, and it’s finally here!

Gluten Free Potato Pierogi

There’s no way around it. Pierogi takes some time to prep. I promise that this dough will work – just read the recipe all the way through before you roll up your sleeves and get to work. And let all the step by step pictures mesmerize you for a bit, too.

Gluten Free Potato Pierogi

Semi-Pro Tip #1: Rather than struggling to roll out the dough as thin as 1/8 inch before cutting rounds, roll it out 1/4 inch thick. Then, reroll each round into an oval that is closer to 1/8 inch thick.

This way, you’re much less likely to have a dough of uneven thickness (which might cause some of them to break during boiling), and an oval shape is easier to form into half-moons.

Gluten Free Potato Pierogi

Be careful as you select your gluten-free flour blend for this task, too. Anything that is too high in starch, like Trader Joe’s All Purpose Gluten Free Flour, is going to be difficult to roll out smooth as it will absorb too much moisture in the dough.

This is a different dough than, for example, gluten free pie crust, which is flaky, or even extra flaky as any proper pastry would be that is meant to be baked in a hot oven. Pierogi dough has more chew, and is less fragile by nature.

Gluten Free Potato Pierogi

Just be sure to serve these to someone special. Pierogies bring to mind Easter for me, which may or may not be strange. But one thing’s for sure – if you’re going to make them for a big group, pay special attention to the Make-Ahead Option in the printable recipe below. Now … how do you say “EAT!” in Polish?

This recipe for gluten free pierogi dough is made with sour cream and filled with mashed potatoes. Totally authentic!

Like this recipe?

Prep time: Cook time: Yield: 24 pierogies


For the Dough
1/2 cup (112 g) sour cream, at room temperature

2/3 cup (170 g) milk, at room temperature

1 egg (60 g, out of shell) at room temperature, beaten

1/8 teaspoon kosher salt

2 1/2 cups (350 g) all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading

1 teaspoon xanthan gum (omit if your blend already contains it)

For the filling
1 pound potatoes (about 8 small red skin potatoes or 1 large potato)

1 small onion, peeled and diced

2 tablespoons clarified butter or ghee (can substitute olive oil)

1/2 cup (112 g) sour cream, at room temperature

1/2 cup (about 2 ounces) shredded cheese (I used a blend of Monterey jack and cheddar)

Kosher salt and freshly ground black pepper, to taste

For finishing
1 egg, beaten

2 tablespoons ghee or clarified butter (can substitute olive oil)


  • Make the dough. In a large bowl, place the sour cream, milk, beaten egg and salt, and whisk to combine well. Add the flour and xanthan gum in three parts, mixing well to combine after each addition. The dough will come together and be relatively smooth but still a bit sticky. Turn the dough out onto a lightly floured surface, and, with floured hands, knead the dough until it becomes easier to handle (it will not be completely smooth). Cover the dough loosely with plastic wrap and set it aside to rest.

  • Make the filling. Bring a large pot of salted water to a rolling boil, add the potatoes and reduce the boil to a simmer. Boil the potatoes, covered, until they are just fork tender (about 15 minutes). Drain the water from the pot of potatoes and cover the pot with a tea towel. Allow the potatoes to steam beneath the towel until the are softened (about another 10 minutes). While the potatoes are cooking, place the diced onion and clarified butter in a small skillet and cook, stirring frequently, until the onions are translucent (about 6 minutes). Once the potatoes are softened, peel the skin off (it should come off easily) and mash the potatoes in the pot. Add the cooked onions, then the sour cream, shredded cheese and the salt and pepper to taste. Set the filling aside.

  • Roll out the dough. On a lightly floured surface, roll out the dough into a round about 1/4 inch thick, and moving the dough frequently and dusting lightly with flour to prevent sticking as you roll. Cut out rounds 4 inches in diameter from the dough. Gather and reroll scraps. Roll each round into an oval that is closer to 1/8 inch thick (the thickness of a nickel).

  • Assemble. Pain the edges of each oval with the beaten egg, then place about 1 tablespoon of filling in the center of each. Fold the dough over on itself, matching the edges, and pinch the edges together to form a tight seal. In a large pot of salted, boiling water, place the pierogies, about 6 at a time, until they float to the surface of the water (about 3 minutes). Place the boiled pierogies on a paper towel to drain, then blot them dry.

  • Finish. Saute the towel-dried pierogies in ghee in a large skillet until browned, about 2 minutes per side. Serve immediately.

  • Make Ahead Option. Follow the directions through the fourth step (boiling). Freeze the boiled pierogies in freezer-safe wrap. Defrost the pierogies overnight in the refrigerator until ready to serve. Finish with the sauté immediately before serving.


Comments are closed.

  • beachmama4
    February 23, 2013 at 2:51 PM

    Thanks for the recipe!  This isn’t something I eat, but I think the dough would work perfectly for jaozi (Chinese dumplings)!  I have been missing making them for Chinese New Year.  Would better Batter work for this or should we make your flour blend?

  • Racheljmichel
    February 22, 2013 at 6:04 PM

    OMG! Where have you been my whole life? I have been gluten free for over eight years now, since before it was an acceptable diet to be on. I had stopped looking for cook books and recipes many years ago, because they just weren’t worth the time or money and had perfected some of my own. However, I had not been able to get cinnamon rolls or perogies right and stumbled across your blog in pursue of recipe inspiration. I am totally hooked! You have mastered so many recipes the gluten free community has yet to get right! Thank you!


    P.S. am going to buy your cookbooks right now!

  • lexluther
    February 21, 2013 at 12:12 PM

    di yeasta (in Ukrainian)

  • February 20, 2013 at 8:50 PM

    Nicole. Seriously. This is AWESOME! My husband is Polish and his grandmother is like a professional pierogie maker. We all used to gobble them up whenever we could – including ones with sweetened farmer’s cheese and another with blueberries – but ever since celiac, we have been pierogie-less. Which is very sad, especially when surrounded by pierogie eaters. If I can wrangle some time to make these for Easter, I totally will, but regardless of when, it will happen at some point thanks to you :)

    • gfshoestring
      February 20, 2013 at 9:00 PM

      No pierogies = no happiness, especially in the company of a pioerogi-making grandmother machine. Oh the humanity! That is second only to leaving Christmas dinner before dessert. Never again, Dana! Never again! ;)
      xoxo Nicole

  • Carole
    February 20, 2013 at 3:59 PM

    I can’t say Thank You enough times. You promised and delivered before Easter.
    My Polish self and gluten free husband wished we could do something for you.
    I’m going to be in the kitchen all day friday  making them with three different fillings and freezing  lots.
    I know my one son will be heading here this weekend when he finds out what I’m doing’.
    When we went to Poland I couldn’t get enough of them. But one place in Krakow had everyone beat.

    • gfshoestring
      February 20, 2013 at 4:05 PM

      I did promise you, Carole! I had notes to myself to deliver this recipe before Easter in more than one spot, lest I forget! So happy I could come through for you. :)
      xoxo Nicole

  • February 20, 2013 at 1:51 PM

    ooh.. i do have a nice gf recipe for pirogi (HAD to find one almost immediately.. as hubby is half Polish.. and he loves his pirogi…) but am always on the look out for new and better alternatives.  can’t wait to give these a try

  • Anniehuffy
    February 20, 2013 at 1:19 PM

    Yesterday, I was moaning about missing pierogies and today this recipe…………………many thanks.

  • sandra
    February 20, 2013 at 1:08 PM

    would  better  batter  work  for  these??????

    • gfshoestring
      February 20, 2013 at 4:05 PM

      Sure, Sandra.

  • Sassysaver250
    February 20, 2013 at 12:52 PM

    Można go jeść! … Polish for “You, eat!!” Thank you for this recipe… every ounce of my gluten free Polish-American self is ready to do cartwheels! Have you ever tried pierogi with farmer’s cheese? Butter and a sprinkling of sugar….I can almost hear my Gram as she would call us to the table to enjoy…THANK YOU.
    As sappy as this sounds, seeing this recipe from you is kind of an emotional moment for me. I trust your recipes wholeheartedly, and I’ve been silently mourning giving up the foods I grew up on. You have given me back tradition & some history. :) PS… You are totally right about pierogi and Easter…. it’s a blend of culture and religion – Lenten fasting (and avoiding the whole meat deal on Fridays) lends itself to plates of meatless, delicious pierogi. Then we feast on Easter Sunday and have meat, breads :( …. and lots of pierogi again!

    • gfshoestring
      February 20, 2013 at 4:07 PM

      “Można go jeść!” Thank you so much, Sassysaver! I have never had pierogi with Farmer’s Cheese, but I absolutely love Farmer’s Cheese so I will have to give that a try. You can’t beat nostalgic foods, no can you?!xoxo Nicole

      • Michelle
        February 20, 2013 at 6:16 PM

        Is Farmers Cheese just a fresh cheese? Like queso fresco? (crumbly, mild, not tart like feta) If so, that would be delicious!   I don’t know anything about Polish/German food- not much (or really, any) available here- so I am very interested in something new! 

        • Michelle
          February 20, 2013 at 10:06 PM

          Okay, never mind. I should have asked Mr. Google first…. sorry about that. Looks like Farmer’s Cheese is meltier than queso fresco, which is pretty dry and crumbly. Farmer’s Cheese looks very easy to make, so I think I will give it a whirl. I have made goat cheese before, and it is a similar process.

      • Michelle
        February 21, 2013 at 3:00 AM

        Okay, never mind. I answered my own question. Really should have asked Mr. Google first… sorry about that. Looks like Farmer’s Cheese is meltier than queso fresco, which is pretty dry and crumbly, but it also looks really easy to make, so I think I will try that.

  • Shannon
    February 20, 2013 at 12:35 PM

    If I wanted to make these around lunchtime & serve at dinner, would I just refrigerate the un-boiled pierogi until dinner time?
    Love love love your recipes. Your Quick & Easy cookbook is my absolute favorite go-to now!
    Thanks for all your hardwork for us!

    • gfshoestring
      February 20, 2013 at 4:08 PM

      You could do that, Shannon, but you’d be better off boiling them first, if you can swing it. I wouldn’t worry too much about it, though. Either way should be fine. Thanks for buying Quick & Easy!

      xoxo Nicole

      • Shannon
        February 20, 2013 at 6:45 PM

        Just finished them. They are great!

  • Kailey
    February 20, 2013 at 11:08 AM

    I’m so glad you’ve posted something for these! I’ve been following you for a while now since going gluten free, I’d say you’re one of my favourite sites by far. I bought both of your books for myself for Christmas and I’ve been buying them for family members as well! Pierogies are something I’ve missed dearly since my necessary change over. Thank you for this wonderful surprise! I just made a batch of your better than c4c blend perfect timing :)

  • Elyse
    February 20, 2013 at 10:43 AM

    Jeść! (That’s ‘eat’ in Polish!)

  • Cinji
    February 20, 2013 at 9:16 AM

    What kind of flour did you use?

  • Denise Fedor
    February 20, 2013 at 9:13 AM

    They look amazing! Any chance I can sub in greek yogurt for the sour cream? It is so good in so many recipes! I just don’t buy sour cream anymore. Thanks, Dee

    • gfshoestring
      February 20, 2013 at 4:08 PM

      I bet you can, Dee. That should be fine – just sub by weight.
      xoxo Nicole

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