Gluten Free Perogies
These gluten free perogies are perfectly tender, filled with savoury goodness, and just as delicious as the traditional version!
Ingredients
Perogie Wrapper
- 80 Grams Sour Cream
- 65 Grams Milk
- 1 Egg
- 9 Grams Oil
- 75 Grams Brown Rice Flour
- 34 Grams Corn Starch
- 30 Grams Tapioca Starch
- 25 Grams Potato Starch
- 24 Grams White Rice Flour
- 3 Grams Xantham Gum
- 3 Grams Salt
Perogie Filling
- 4 Potatoes
- 115 Grams Butter
- 62 Grams Milk
- Garlic
- 200 Grams Shredded Cheddar Cheese
Instructions
Perogie Filling
- Peel the skins off of the potatoes. Cube them and all them into a large pot of water.4 Potatoes
- Once the potatoes are cooked, drain them in a strainer and put them back into the pot.
- Using a food processor, add in the hot potatoes, milk, garlic, butter and cheese. Blend it together until it is smooth and not lumpy.115 Grams Butter, 62 Grams Milk, Garlic, 200 Grams Shredded Cheddar Cheese
- Put the perogie filling into a bowl and cover it. Place the bowl in the fridge to cool.
Perogie Wrapper
- In the food processor/blender, blend together sour cream, milk, egg, oil and salt together.80 Grams Sour Cream, 65 Grams Milk, 1 Egg, 9 Grams Oil, 3 Grams Salt
- In a stand mixer bowl, add in all the dry ingredients. Stir to combine.75 Grams Brown Rice Flour, 34 Grams Corn Starch, 30 Grams Tapioca Starch, 25 Grams Potato Starch, 24 Grams White Rice Flour, 3 Grams Xantham Gum
- With the paddle attachment, add half of the liquid into the dry ingredients and combine. Slowly add in little by little of the liquid. If there is still dry ingredients at the bottom of the bowl, add a little bit more liquid and mix together. You might not need all of the liquid. The dough will be slightly sticky but not wet.
- Once the dough is ready, you are ready to start making perogies. Remove the perogie filling from the fridge.
- Use a tablespoon of dough and roll it into a ball. Place a sheet of plastic wrap down and place the ball on one side. Fold over the plastic wrap to create a book.
- Using a rolling pin, roll the dough out between the plastic wrap until it is very thin.
- Using a tablespoon, scoop the potato filling and place it in the middle of the perogie wrapper.
- Fold one side of the perogie over to the other and seal it around all the sides.
- Using a glass or a cookie cutter, cut the periogie through the plastic wrap. Remove one side of the plastic wrap and peel it off of the other side of the plastic wrap. Place the periogie on a parchment paper lined baking sheet.
- Continue this process until you have run out of dough.
- Once you have filled the tray, put it into the freezer and work on the rest.
- Once they are frozen, about an hour, remove them from the freezer and put them in a freezer bag. Store in the freezer until you are ready to use.
Cooking
- Boil a large pot of water.
- Add in the perogies to the pot of water. Cook for 5 minutes or until they float. Remove from the water.
- If you would like to pan fry, heat up a frying pan with some oil and add in the perogies that have been boiled.
- Top with onions, bacon, cheddar cheese and sour cream. ENJOY!