Dinners · Recipes

Gluten Free Perogies

Today was a snowy, gray day in Toronto. I always crave comfort food on days like this and since I was diagnosed with Celiac disease approximately four years ago, I haven’t had a perogy – one of my favourite comfort foods. Unfortunately, the perogies I am used to eating from the frozen food aisle of the grocery store are filled with gluten. I took a risk and make an attempt at a gluten free version. I was a little concerned because working with gluten free dough can be quite a challenge. I was pleasantly surprised when the dough was fairly easy to work with. Although this recipe can be time-consuming, a full recipe yields about 24 perogies, so you can freeze the extra for another day.



  • 1 cup cream style cottage cheese
  • 1 large egg
  • 3 tbsp whole milk
  • 1 tbsp oil
  • 1/2 cup water (use the potato water that you get when you boil the potatoes for the filling)
  • 1/2 cup cornstarch
  • 1/2 cup tapioca starch
  • 3/4 cup sorghum flour
  • 1 cup brown rice flour
  • 1/4 cup arrowroot starch
  • 3 tsp xantham gum
  • 1 tsp sea salt


  • 4 potatoes
  • 3/4 cup cheddar cheese
  • 3 slices of bacon, cooked and chopped into pieces
  • 2 tbsp dill
  • 1/4 cup whole milk
  • 1/4 cup sour cream


  1. In a large pot, boil potatoes until fork tender.  Reserve 1/2 cup potato water for dough.
  2. Mix the cottage cheese, egg, milk, oil and potato water using an electric mixer
  3. In a separate bowl, mix the dry ingredients for the dough together and using a dough attachment (if you have one), mix the dry ingredients with the wet ingredients
  4. Cover dough with towel and set aside while preparing filling
  5. Prepare filling by mixing all ingredients together.  You can add or change ingredients to suit your preferences.
  6. Roll out 1/4 of dough as thin as possible in between two pieces of plastic wrap (makes it easier to roll).   Cut dough with a 2 1/2″ round cutter (I used a water glass).  Place a teaspoon of filling in the center of circle, brush a small amount of water around the edges and seal together.  Repeat with the remaining dough, 1/4 at a time.
  7. Line a baking sheet or plate with parchment paper, place perogies on top and freeze perogies for approximately 1 hour. 
  8. In a pot of boiling, salted water add perogies.  They are done when they float to the top.  Remove perogies with a slotted spoon.
  9. Fry perogies with a small amount of olive oil and sliced red onion in a pan
  10. Serve with sour cream
Perogy dough with filling
Completed perogies before being frozen
Let's eat!

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