Gluten Free Cheddar Bacon Perogies

Savor the irresistible comfort of homemade Gluten-Free Cheddar Bacon Perogies, a delightful twist on a classic dish that's perfect for those with gluten sensitivities. These tender, savory dumplings feature a luscious filling of creamy mashed potatoes, sharp cheddar cheese, and crispy bacon, all wrapped in a soft, pliable gluten-free dough. Boiled to perfection and optionally pan-seared for a golden, crispy finish, these perogies are as versatile as they are indulgent. Serve them warm with sour cream, caramelized onions, or a sprinkle of fresh chives for a crowd-pleasing meal or appetizer. Whether you're gluten-free or simply looking for a creative spin on traditional perogies, this recipe promises to impress with its rich flavors and hearty appeal. Perfect comfort food for any occasion!

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoons Salt
• 1 large Egg
• 0.5 cups Sour cream
• 0.25 cups Water
• 1 cup Cheddar cheese, shredded
• 0.5 cups Cooked bacon, crumbled
• 2 medium Potatoes, peeled and cubed
• 2 tablespoons Butter
• 1 small Onion, finely diced
• 2 tablespoons Butter or oil (for frying)

Directions

Step 1

Prepare the dough: In a large bowl, combine the gluten-free flour, xanthan gum, and salt.

Step 2

In a separate small bowl, whisk together the egg, sour cream, and water. Add the wet ingredients to the dry ingredients and mix until a dough forms. Knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Step 3

Make the filling: Boil the cubed potatoes in salted water until tender, about 10-12 minutes. Drain and mash the potatoes with butter until smooth. Stir in the shredded cheddar cheese and crumbled bacon. Set aside.

Step 4

Roll out the dough: Lightly flour your work surface with gluten-free flour. Roll the chilled dough out to about 1/8-inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out circles.

Step 5

Assemble the perogies: Place a small spoonful of potato-cheddar-bacon filling into the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges.

Step 6

Cook the perogies: Bring a large pot of salted water to a gentle boil. Carefully add the perogies in batches and cook for 3-4 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

Step 7

Optional step for sautéing: Heat butter or oil in a skillet over medium heat. Add the boiled perogies and sauté until golden brown on both sides, about 2 minutes per side.

Step 8

Serve: Serve warm with sour cream, caramelized onions, or chives as a garnish.

Nutrition Facts

Serving size	(1189.1g)

Amount per serving	% Daily Value*
Calories	3092.1

Total Fat 172.0g	0%
Saturated Fat 88.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 677.7mg	0%
Sodium 5022.3mg	0%
Total Carbohydrate 300.9g	0%
Dietary Fiber 13.4g	0%
Total Sugars 11.5g
Protein 99.5g	0%

Vitamin D 100.5IU	0%
Calcium 1092.0mg	0%
Iron 7.1mg	0%
Potassium 2690.2mg	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: 49.1%

Protein: 12.6%

Carbs: 38.2%