Gluten Free Perogies
These Gluten Free Perogies capture nostalgic flavors with a fluffy texture and versatile filling options, perfect for family gatherings.
Ingredients
Dough Ingredients
- 1/2 cup cream-style cottage cheese (or sour cream, start with 1/3 cup)
- 1/4 cup milk
- 1 large egg
- 1 tablespoon oil
- 1/2 cup brown rice flour
- 1/4 cup cornstarch
- 1/4 cup tapioca starch
- 2 tablespoons potato starch
- 2 tablespoons sweet rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- as needed tablespoon brown rice flour for sprinkling for dusting
Filling Options
- to taste Filling of your choice (e.g., mashed potatoes, cheese, onions) Get adventurous with your favorite fillings.
Instructions
Preparation
- In a blender, blend cottage cheese, egg, milk, and oil until smooth.
- In a stand mixer, combine all dry ingredients: brown rice flour, cornstarch, tapioca starch, potato starch, sweet rice flour, xanthan gum, and salt.
- Slowly add the wet mixture to the dry mixture and mix until the dough forms. Aim for soft but not too sticky dough!
- Roll the dough into a golf-ball-sized ball, place it on plastic wrap, fold the wrap over, and roll out the dough thin (about 1/16 inch thick).
- Spoon your desired filling onto one half of the dough oval.
- Wet the edges of the dough with water, fold over the filling, and press to seal. Use a round cutter for a clean finish.
- Place the perogies on a cloth-lined baking pan and pop them in the fridge.
Cooking
- Boil salted water, drop a few perogies at a time, and stir gently. They’re done when they float!
- Remove with a slotted spoon and garnish with butter or your favorite sauce.
Notes
Don’t skip the chilling step; it helps with handling the dough. Serve with parsley and a drizzle of melted butter for enhanced flavor.