Gluten-Free Traditional Potato and Cheese Pierogi

Discover the nostalgic flavor of comfort food with this Gluten-Free Traditional Potato and Cheese Pierogi recipe! Perfectly tender gluten-free dough envelopes a creamy, cheesy filling made with buttery Yukon Gold potatoes and sharp cheddar cheese, creating a harmonious balance of rich, savory goodness. Whether boiled to pillowy perfection or pan-fried for a golden crisp, these pierogi cater to diverse tastes and dietary needs. This recipe not only replicates the authentic texture and flavor of classic pierogi but makes it accessible for those following a gluten-free diet. Ideally served warm with a dollop of sour cream and a sprinkle of fresh parsley, these pierogi are a delightful centerpiece for any meal. Ready in under 90 minutes and packed with hearty, homemade appeal, these gluten-free pierogi are sure to become a family favorite!

Nutriscore Rating: 54/100

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
• 1 large Egg
• 1 cup Sour cream
• 2 tablespoons Unsalted butter
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 cup Shredded sharp cheddar cheese
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Butter or oil
• 2 tablespoons Chopped fresh parsley (optional, for garnish)
• 0.5 cup Sour cream (optional, for serving)

Directions

Step 1

In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, and 1 teaspoon of salt.

Step 2

Make a well in the center and add the egg, sour cream, and melted butter. Mix until a dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it is manageable but still soft.

Step 3

Cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Step 4

Meanwhile, prepare the filling: Boil the Yukon Gold potatoes in salted water until tender, about 10-15 minutes. Drain and mash them using a potato masher or food mill.

Step 5

Stir in the shredded cheddar cheese, 0.5 teaspoon of salt, and 0.25 teaspoon of ground black pepper until well combined. Set aside to cool slightly.

Step 6

On a floured surface, roll out the rested dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles.

Step 7

Place a small spoonful of the potato and cheese filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. Use a fork to crimp the edges for extra security.

Step 8

Bring a large pot of salted water to a boil. Drop the pierogi into the water in batches and cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set aside to drain.

Step 9

In a large skillet, heat butter or oil over medium heat. Pan-fry the boiled pierogi in batches until golden brown on both sides, about 2-3 minutes per side.

Step 10

Serve the pierogi warm, garnished with fresh parsley (if desired), and with sour cream on the side for dipping.

Nutrition Facts

Serving size	(1282.3g)

Amount per serving	% Daily Value*
Calories	2871.8

Total Fat 160.3g	0%
Saturated Fat 97.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 639.6mg	0%
Sodium 4643.3mg	0%
Total Carbohydrate 316.1g	0%
Dietary Fiber 13.9g	0%
Total Sugars 23.2g
Protein 62.1g	0%

Vitamin D 53.8IU	0%
Calcium 1399.5mg	0%
Iron 5.9mg	0%
Potassium 2174.6mg	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: 48.8%

Protein: 8.4%

Carbs: 42.8%