Gluten-Free Traditional Potato and Cheese Pierogies

These Gluten-Free Traditional Potato and Cheese Pierogies bring a comforting, classic Eastern European dish to your table with a celiac-friendly twist. Crafted from a tender gluten-free dough enriched with sour cream and butter, these pierogies are filled with a velvety mix of mashed potatoes and sharp cheddar cheese for a rich and indulgent flavor. Boiled until perfectly tender and optionally pan-fried to golden crispiness, they deliver the satisfying texture and heartiness you crave. Top them with caramelized onions for an extra layer of sweetness or serve with a dollop of sour cream for a creamy contrast. Perfect for weeknight dinners or special occasions, this recipe is ideal for anyone seeking a gluten-free adaptation of a beloved comfort food.

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour (with xanthan gum)
• 1 teaspoon Salt
• 1 large Egg
• 1 cup Sour cream (gluten-free)
• 2 tablespoons Unsalted butter
• 2 large Potatoes (russet or Yukon Gold)
• 1 cup Cheddar cheese (sharp, shredded)
• 3 tablespoons Butter (for frying, optional)
• 1 small Onion (finely chopped, optional for serving)

Directions

Step 1

Prepare the filling: Peel and dice the potatoes. Boil them in salted water until fork-tender, about 15-20 minutes.

Step 2

Drain the potatoes and mash them in a large bowl while still hot. Add the shredded cheddar cheese and mix until melted and smooth. Add salt to taste, and let the mixture cool completely.

Step 3

Make the gluten-free dough: In a large bowl, whisk together the gluten-free all-purpose flour and salt. Add the egg, sour cream, and melted butter. Mix until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it is workable.

Step 4

Knead the dough gently on a gluten-free-floured surface for 2-3 minutes. Cover with a clean kitchen towel and let it rest for 15 minutes.

Step 5

Roll out the dough: Divide the dough into two portions. Roll out one portion on a clean, gluten-free-floured surface to about 1/8 inch thickness. Keep the other half covered.

Step 6

Cut circles from the dough using a 3-inch round cutter or the rim of a glass.

Step 7

Assemble the pierogies: Place a small spoonful of the potato and cheese filling in the center of each circle. Fold the circle in half and press the edges to seal. Use the tines of a fork to crimp the edges for extra security.

Step 8

Put the assembled pierogies on a parchment-lined baking sheet to prevent sticking.

Step 9

Cook the pierogies: Bring a large pot of salted water to boil. Add the pierogies in small batches, ensuring they don’t stick together. Boil for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Step 10

Optional frying step: Heat the butter in a skillet over medium heat. Sauté the boiled pierogies for 2-3 minutes per side until golden and crisp.

Step 11

Optional garnish: In the same skillet, sauté the onions until soft and caramelized, and serve atop the pierogies.

Step 12

Serve the pierogies warm with sour cream or caramelized onions, if desired. Enjoy!

Nutrition Facts

Serving size	(1542.6g)

Amount per serving	% Daily Value*
Calories	3032.2

Total Fat 145.8g	0%
Saturated Fat 86.7g	0%
Polyunsaturated Fat 2.0g
Cholesterol 615.8mg	0%
Sodium 3332.1mg	0%
Total Carbohydrate 330.4g	0%
Dietary Fiber 16.8g	0%
Total Sugars 18.3g
Protein 69.6g	0%

Vitamin D 105.1IU	0%
Calcium 1224.0mg	0%
Iron 9.3mg	0%
Potassium 3376.9mg	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: 45.1%

Protein: 9.6%

Carbs: 45.4%