Gluten-Free Classic Potato and Cheese Perogies

Delight in the comforting flavors of Gluten-Free Classic Potato and Cheese Perogies, a perfect homemade recipe for those who crave Eastern European comfort food without the gluten. Featuring a tender dough made with gluten-free all-purpose flour and xanthan gum, these perogies are stuffed with a velvety filling of russet potatoes, tangy cream cheese, and sharp cheddar, elevated with sautéed onions for an added touch of sweetness. Boiled to perfection and pan-fried until golden and crispy, these perogies are as satisfying as they are versatile. Whether served as a hearty main dish or a crowd-pleasing appetizer, they pair beautifully with a dollop of sour cream and a sprinkle of fresh chives. Easy to make and bursting with flavor, this recipe is a must-try for gluten-free comfort food enthusiasts.

Nutriscore Rating: 59/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Xanthan Gum
• 1 teaspoon Salt
• 2 large Eggs
• 0.5 cup Sour Cream
• 3 tablespoons Unsalted Butter
• 3 medium, peeled and quartered Russet Potatoes
• 4 ounces Cream Cheese
• 1 cup, shredded Cheddar Cheese
• 1 small, finely chopped Onion
• 0.5 teaspoon Black Pepper
• 2 tablespoons, chopped Chives
• 2 tablespoons Olive Oil

Directions

Step 1

In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt.

Step 2

In a separate small bowl, beat the eggs and mix in the sour cream and 2 tablespoons of melted unsalted butter.

Step 3

Make a well in the center of the flour mixture and pour the egg mixture in.

Step 4

Stir until the dough starts to come together, then knead lightly into a smooth ball. If necessary, add extra flour, a tablespoon at a time, to prevent sticking.

Step 5

Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

Step 6

While the dough is resting, place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.

Step 7

Drain the potatoes and return them to the pot. Add the cream cheese, cheddar cheese, and black pepper.

Step 8

Mash together until smooth and creamy. Set aside to cool slightly.

Step 9

Heat the olive oil in a skillet over medium heat and sauté the chopped onion until golden brown. Add to the potato mixture and stir well.

Step 10

Divide the rested dough in half. Roll out one half on a lightly floured surface until 1/8-inch thick.

Step 11

Cut out circles with a 3-inch round cutter.

Step 12

Place about 1 tablespoon of the potato filling onto each circle.

Step 13

Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges securely.

Step 14

Repeat with the remaining dough and filling.

Step 15

Bring a large pot of salted water to a gentle boil. Carefully add the perogies in batches and cook until they float to the surface, about 3-4 minutes.

Step 16

Remove with a slotted spoon and transfer to a plate.

Step 17

In a large skillet, melt the remaining tablespoon of butter over medium heat. Add the cooked perogies and fry until golden and crispy on each side.

Step 18

Serve hot, garnished with chopped chives, and enjoy!

Nutrition Facts

Serving size	(1415.0g)

Amount per serving	% Daily Value*
Calories	3244.1

Total Fat 171.7g	0%
Saturated Fat 86.1g	0%
Polyunsaturated Fat 4.3g
Cholesterol 730.8mg	0%
Sodium 3995.3mg	0%
Total Carbohydrate 368.1g	0%
Dietary Fiber 18.7g	0%
Total Sugars 24.3g
Protein 70.0g	0%

Vitamin D 82IU	0%
Calcium 936.4mg	0%
Iron 10.2mg	0%
Potassium 3748.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 8.5%

Carbs: 44.6%