Gluten Free Potato Pierogi
This authentic recipe for homemade gluten free potato pierogi dough, made with milk and sour cream, is smooth, rich, and easy to roll out. Filled with sautéed potatoes and onions, and shredded sharp cheese for tons of flavor!
Yield: 24 pierogies
Ingredients
For the dough
- ½ cup (112 g) sour cream at room temperature
- ⅔ cup (170 g) milk at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- ⅛ teaspoon kosher salt
- 2 ½ cups (350 g) all purpose gluten free flour blend (I used my Better Than Cup4Cup Blend; please click through for appropriate flour blends), 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 (28 g) clarified butter or ghee can substitute olive oil
- ½ cup (112 g) sour cream at room temperature
- ½ cup (2 ounces) shredded semi-hard cheese (I used a blend of Monterey jack and cheddar)
- Kosher salt and freshly ground black pepper to taste
For finishing
- 1 egg (any size) beaten
- 2 tablespoons (28 g) ghee or clarified butter can substitute olive oil
Instructions
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 it 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 the pierogies.
- Paint 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.
Boil the pierogies (See Recipe Notes).
- 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.
Finishing.
- Sauté the towel-dried pierogies in ghee in a large skillet until browned, about 2 minutes per side. Serve immediately.
Notes
Make Ahead Option.
Follow the directions through the step that instructs you to boil the pierogies. 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.