"Pierogi stuffed with potatoes & cheese. Made allergy friendly."
Gluten free pierogi
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Prep time: 40mins
Cook time: 10mins
Serves or Makes: 3
Recipe Card
ingredients
- 2 cups Gluten free flour
- 12 teaspoon Salt
- 1 Egg (room temperature)
- 1/2 cups Sour cream
- 1/4 cups Butter (softened)
- 2 cups Mashed potatoes
- 2 cups Shredded cheese
Method
Step 1
Add salt to 2 cups gluten free flour, mix in egg to create a sort of clumpy mixture.
Step 2
Add 1/4 cup softened butter, and 1/2 cup sour cream. Mix together well. The dough will be a little rough, don’t worry!
Step 3
Fold dough onto itself in the bowl, to form a ball. Wrap tightly in plastic. Place in fridge for at least 30 minutes while you prepare your filling.
Step 4
Mix cheese into mashed potatoes. Season with salt, pepper, and honestly anything else you like.
Step 5
Once your dough has chilled, slice it in half. Roll flat, & use a round shaped cutter.
Step 6
Place your mashed potato mixture in the center of your circle, fold over & pinch together.
Step 7
Add pierogis to boiling water, stirring a bit to keep them from sticking. They’ll float once they’re done!