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Gluten Free Pierogis

Updated: Jun 12

My version of gluten free pierogis. They came out delicious. A light, buttery dough and delightful soft, creamy potato and onion filling.

How to Make the Filling:

Rinse your potatoes under cool water turning them around in the water to make sure you get all the dirt off. Place them into a pot of cold water. Bring to a boil and boil potatoes, lowering heat if necessary, until a fork can easily go through them. Drain into a colander and run cold water on the potatoes, turning them around, to cool them off. When potatoes are cool enough to handle, peel off skins. Place potatoes into a large bowl. Cut in half and place butter slabs into the slit potatoes to help soften them. Mash with a potato masher leaving slight clumps for texture.

Check out my category, Gluten Free Baked Goods.

Dice yellow onion small. Coat the bottom of a frying pan with olive oil and cook onion, stirring often, until it's soft and somewhat browned. Remove from burner and set aside. Add mashed potatoes and cook on medium until both the onion and potatoes are browned a bit.

How to Make the Dough:

I used leftover dough from Gluten Free Vegetarian Empanadas. If you don't have leftover dough, follow instructions below.

In a large bowl add flour, xanthan gum, powdered buttermilk and salt. Whisk to combine.

Add the cold butter and use a pastry cutter or fork and then your hands to mix well. It should look similar to sand once completely mixed.

Add the applesauce, lemon juice and milk. Combine until the dough comes together. If necessary, add water a little at a time until the dough can be rolled into a ball. The dough will be sticky. That's okay.

Flatten dough slightly. Wrap in saran wrap and refrigerate, allowing it to rest for 30 minutes.

Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Spray the parchment paper lightly with olive oil.

Remove the dough from the refrigerator and lightly flour a clean, dry surface. Roll the dough out fairly thin. Cut circular holes into the dough and place the cut out circles onto the parchment paper sprayed lightly with olive oil.

Reroll the dough and keep cutting circles until you have used up all the dough.

Place about 1 teaspoon of filling in the center of each circle. Brush some melted butter on the edges of the circle. Place a second circle on top. Crimp the edges very gently with your fingers. Using a sharp steak knife, cut a slit on the top to let out steam as potatoes get very hot.

Brush the pierogis with the melted butter and place into the oven. Bake for approximately 25 -30 minutes until golden brown.

Serve and enjoy.


How to Make the Filling:

yellow potatoes - judge how many by how much you plan on making. I made extra for mashed potatoes.

yellow onion - judge by how much you plan on making

olive oil

butter - for potatoes and melted butter for pierogis

garlic powder - to taste - I use McCormick which is gluten free unless otherwise noted.

onion powder - to taste - I use McCormick which is gluten free unless otherwise noted.

salt to taste

gluten free dough - I used leftover from Gluten Free Vegetarian Empanadas

How to Make the Dough:

3 cups gluten-free flour - I prefer King Arthur's Measure for Measure

1/4 cup powdered buttermilk

1/8 teaspoon xanthan gum

1 teaspoon salt

16 tablespoons cold butter, cubed

1/4 cup applesauce

1 teaspoon lemon juice

3/4 cup milk

water as needed

olive oil

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