The Gluten Bigot: Gluten Free Perogies

Wednesday, January 16, 2013

Gluten Free Perogies

Gluten Free Perogies
The final result - boiled and fried with olive oil.
First, welcome to the first post on my website! When I decided to start this website, I knew the first post had to be special, so I decided the first post would be about making gluten free perogies. Perogies were one of those foods I have really enjoyed since childhood. My parents have photos of my sister and I eating them whilst in out kiddie pool. When I got older my mom and I used to take a day to make big batches. When my gluten free diet was implemented, perogies was one of the first recipes I wanted to find a GF version of. 

And find one I did! I found a recipe for the perogy shell here, and made my modification (below) and used the same filling I always did. The result was fantastic, the perogies I eat now as practically the same as the gluten ones I grew up with. Read on for how to make them!

2 lbs potatos (I use russet or yukon gold)
16oz container of light cottage cheese (skip or sub for vegan)
3-4 green onions (scallions)
A bit of salt
1 yellow onion - caramelized
bacon bits (omit for V/VE)

Start by cooking and mashing the potatoes; reserve the potato water. Add your preferred filings (or follow my favorites, above), salt to taste and set aside.


1 cup tapioca flour
1 cup white rice flour
1/4 cup +2 tbsp potato starch
1.5 tbsp sea salt
3 tbsp xanthan gum
6 eggs (for vegan sub 8 tbsp flax meal + 1 cup +2 tbsp warm water)
3 tbsp extra virgin olive oil

Gluten Free Perogy

Mix together all dry ingredients. Then separately, beat eggs, then add olive oil. Put all ingredients together, you'll probably have to do some kneading. The result will be a nice doughy ball. Roll it out on a clean, flat surface. Using either a big circle cookie cutter (or a glass), cut out dough. Re-roll, cut. Repeat until the dough has all been cut. (Make additional batches as needed)

Gluten Free Perogy
I enlisted a ringer to help me
assemble perogies.
Now it's assembly time! I encourage finding a friend, or enlisting a spouse as I did, to assist with assembly as this is the most time consuming part of the process. Simply take a perogy shell, a spoonful of filling, and fold one side over the other to achieve the nice perogy shape. Make sure the sides are well adhered, I usually use the potato water to help (dip your finger in it and run along the edges before folding over. Place onto a wax papered and floured baking sheet for freezing. Stack as needed.

I freeze all mine right away, my last batch made about 90 perogies. When you cook them, simply boil until the rise to the top of the water, then fry with extra virgin olive oil and onion if you like. Then enjoy! They're nice on their own, or with some salt and light/vegan sour cream. You can enjoy them on their own, or as a side dish.

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