Gluten Free Boiled Potato Pierogi | How to Make Potato Pierogi
Oct 20, 2026
These Gluten-Free Pierogi will be perfect for those who have gluten intolerance! Pierogi has become so popular that we eat them everywhere in Russia, Latvia & all over Eastern European countries! To me, nothing says more comfort food than these yummy potatoes and onion-filled dumplings!
This recipe uses store-bought self-raising gluten-free flour. It works like a charm, although you might have to play with the amount of flour and water you use. The resulting dough is a little gritty and dense, but it beats not being able to have pierogi at all.
Vareniki also are known as Perogies is a staple Slavic dish for centuries. Although time-consuming, they are simple to make with easy-to-find ingredients. Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogies technique takes time, and after a while, you will develop your own system.
They're delicious garnished with some of the fried onion held back from the filling, as well as a drizzle of melted butter or a dollop of sour cream. Eat them as a side dish or serve with a green salad to make them a meal.
AI GeneratedMay contain errors
Hi guys! Hello everyone! Welcome!
Today I'm going to show you how to make gluten-free
pirogi stuffed with potato filling. It's so so amazing.
We'll be making it in a traditional
way, boiled, and if you are gluten-free intolerant,
this recipe will be for you. It's really really
delicious and amazing.
And of course, if you want to become a member of my online cooking
school you can join us at aliceyummyfood.com slash recipes
and I can't wait to meet you there
and for you to join thousands of other students just like you
and make my amazing recipes. Now
let's get started. To make the potato filling you're going to chop
and add your potatoes into
a pot with water. I use cold water and a little bit of salt
and we're going to place this onto
the stove and cook this for about 20
to 25 minutes until they're ready chop your onion nice and fine
i like to have it very very fine
so i don't feel it in my potatoes and then add oil into your pan
together with a little bit of butter
and then add your onions we're going to fry our onions with
butter for five seven minutes until they're golden
and release a lot of their natural sweet juices
and sweetness and just leave it there once
your potatoes are cooked we're going to add
butter and cheese inside together with salt
and cream cheese you're going to mix everything
together until it's nice and smooth you can use potato masher
or just do it with a spoon or fork
until the mixture is nice
and thick we want our potato to have nice thick filling just like so
because otherwise it'll be hard to put it inside once
your onions are nice and crispy you're gonna
add that into your mashed potato mix everything
really well season it again to your taste
and mix everything one more time
the mixture should look just like this and it will be so
yummy try not to eat your entire filling before
making pierogi to make our gluten-free dough we're
going to add everything into our stand mixer we're going
to combine our flour egg oil and salt with
warm water we're going to mix everything until
the mixture is well combined and just keep mixing it
on low increasing the speed if you need to if your dough is too wet
and sticky you can add a little
bit more flour but just be careful as you don't want to go over the top
and make it super dry
the drier the flour the easier it breaks i mean
the drier the dough if the dough is too thick you
can add a little bit more water you want to mix
the dough until it's soft and pliable mass okay
and if you see here i did a little test with my hand
and this is kind of really really important
because this is what's going to help you
to determine if your dough is ready or not if it
breaks in your hand and it doesn't stretch too much it might
be too fragile this dough is already
super fragile so it's not like the same
as any other dough if you've ever if you've never made
gluten-free recipes and to be honest it's very very long process
but as long as it's pileable
in your hand and you can squeeze and stretch it
then it should be good if you feel like it's
breaking too much you can add a little bit more water inside
and just keep mixing but just add a
little bit at a time once you're happy
with your dough you're going to cover it and place it into
another bowl and cover it in plastic wrap
and leave it to rest in a room temperature for at
least 30 minutes or so alternatively you can
also put it into the fridge for about few hours or
leave it overnight the dough is really tricky
to work with and it does break and it's normal so if
it happens to you don't worry just re-roll it
and just keep going what i found the best is to use a
a lot of flour as you roll it out
and work in small pieces of the dough rather than the whole
dough in you know in full so break a little bit of your dough
and just keep rolling it out with
lots of dough underneath
and on your rolling pin you could potentially even roll it out between
two sheets of parchment paper it might make it easier
and once you roll it out you can make it
a bit thinner and you want to just cut out
the circles as quickly as you can and you do have to
work pretty fast with this dough as it dries out it becomes more crispy
and dry meaning that you
won't be able to make any shapes that you want
then take your dough you what's really important
is that you flip it over place it onto your palm
and then add your filling and then just seal the
edges around the corners just like
so and just go around make sure it's nice and tight and just
repeat the process with all of your dough
and your fillings and you do have to work really really
fast as i've mentioned before once you've rolled out
your shapes what you want to do you want to
place them onto your floured board and cover it in towel
or cling film so that our pierogi or
vareniki don't dry out this is really really important
and essential so make sure you do that
and once you've done all of your pierogi you might want
to do some at a time and then leave the dough
under the towel or wrapped in cling film you're going
to boil the water you want to make sure
it's nice and boiling before adding your pierogies
in and again this is really really important again
don't be tempted to add too much filling
as they will break it's not the same dough as you're used
to working especially if you've never worked
with gluten-free dough before and once you bring a
large pot of salted water to boil you're going
to reduce the heat slightly so the water is just
rolling boil and you're going to drop about five
to ten pierogies at a time into the water
stirring so they don't stick to the bottom of the pan
and once they start to float to the top
you're going to cook it for additional five minutes
or so they can overcook very very quickly
so you do have to watch out and you have to be careful
while cooking them so what i recommend
is just kind of monitoring them maybe take one out check it
if you're happy with it
and then use a slotted spoon to remove
your pierogi at a time you do want to serve them
straight away and enjoy it straight away what i usually like
to add some sour cream
and fresh dill
and just dip it in and enjoy these potato pierogis they are so yummy
the filling makes it and i just love it so much
Thank you.