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.

3 pierogis on white plate

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.

Pierogis being filled and shape

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.

Pierogis being fried

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.

Close up of 3 pierogis on a white plate

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 (50 g, weighed out of shell) at room temperature, beaten

1/8 teaspoon kosher salt

2 1/2 cups (350 g) all purpose gluten free flour blend (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.


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