Gluten Free Pierogies

Gluten-Free Pierogies Recipe

Ever hear that people in Poland have exceptional hospitality? Well, it’s pretty accurate! And part of that comes from the comforting food, like these delicious, steamy pierogies!

3 from 3 votes
Gluten Free Pierogies
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Gluten-Free Pierogies

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Polish
Servings: 6 servings
Calories: 260kcal


For the filling:

  • 1 small shallot , peeled and diced
  • 2 tablespoons clarified butter
  • ½ cup sour cabbage (or sauerkraut)
  • 2 small potatoes , cooked, peeled, and mashed
  • ½ cup mushrooms , washed and sliced
  • ¼ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper

For the dough:

  • 4 ounces gluten-free all-purpose flour , plus more for surface and dusting
  • 2 ounces potato flour
  • 1 ounce buckwheat flour
  • ¼ teaspoon kosher or fine sea salt
  • 4 tablespoons unsalted butter , plus 2 tablespoons for frying
  • 1 cup hot water

For garnish:

  • ¼ cup fresh oregano leaves


  • Prepare the filling. Place the diced shallots and clarified butter in a large pan over low heat. Cook, stirring frequently, until the shallots are translucent, about 4 minutes. Add the sour cabbage, mashed potatoes, and mushrooms. Season with salt and pepper. Fry for 10 minutes, stirring occasionally. Remove from heat. Drain any remaining liquid from the filling, using a colander, and place the filling in a food processor. Pulse until finely chopped and smooth. Set aside.
  • Bring a large pot of salted water to a boil.
  • Sift the flours into a large bowl and add sea salt and 4 tablespoons butter. Mix with a spoon. Add hot water and mix well to combine. The dough will be relatively smooth but still a bit sticky. Turn it onto a lightly floured surface and knead for 2-3 minutes, until firm.
  • Roll out the dough on a lightly floured surface until ⅛-inch thick. Work fast to prevent the dough from getting dry.
  • Using a glass, cut out circles from the dough. Place 1 teaspoon of the filling in the center of each circle. Holding 1 circle in your hand, fold the dough over the filling. Pinch the edges and repeat with the remaining ingredients. Working in batches, transfer pierogies to boiling water. Cook through, about 4-5 minutes. Remove from the pot using a slotted spoon; drain and set aside. Continue until all the pierogies are cooked.
  • Fry the drained pierogies in butter in a large skillet until browned, about 2-3 minutes per side. Decorate with fresh oregano leaves and serve immediately.


Nutrition Facts
Gluten-Free Pierogies
Amount Per Serving
Calories 260 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 32mg11%
Sodium 292mg12%
Potassium 449mg13%
Carbohydrates 33g11%
Fiber 5g20%
Sugar 1g1%
Protein 5g10%
Vitamin A 265IU5%
Vitamin C 16.3mg20%
Calcium 70mg7%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dough Mushrooms Natalia Mantur Pierogies Potatoes Sauerkraut

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