Quick n' Easy Gluten Free Pierogies
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Quick n' Easy Gluten Free Pierogies


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The recipes inside are created with the assumption that you either understand the basics of how to make a GF dough or that you have your own GF doughs that you wish to use. We have included 2 of our favorites for variety tho.

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The recipes inside are created with the assumption that you either understand the basics of how to make a GF dough or that you have your own GF doughs that you wish to use. We have included 2 of our favorites for variety tho.

First of all, let’s clear something up. Perogies are NOT difficult! Yes they take time and commitment but it’s well worth the effort when you sit down to devour your work. These recipes are just mix n' fill meaning that the only real cooking involved in the fillings are the potatoes, proteins if you are using them and the apples in the GF Apple Pie recipe. Other than that...easy!

We have had many comments from both our online and direct customers as to their attempts and failures when it comes to a good perogie dough. Everything from “It’s too sticky” to “They always fall apart during boiling” and “They’re too chewy.” Well, that’s why we’re here.

Let’s face it, the dough can make or break a good perogie and there is nothing more heartbreaking and /or frustrating than spending all your time and money on making perogies for your dinner table only to have them ruined before they even get to the plate. So let’s give you 2 tried and true recipes that actually do work as well as 3 very different assembly techniques. We are also going to give you our favorite fillings. The dough is one thing but the filling is quite another.

Many people stand by the old favorites with ingredients such as cheese, potato, onion, bacon etc. We happen to believe there is a reason that we have 4 food groups. And that is to use them. And finally, what about the toppings? A little sour cream, bacon, butter, onions, mushrooms can go a long way but what if you had just a few more ingredients to play with?

From the dough, the filling and topping…these 3 components can make or break a great perogie and many people are reluctant to try for fear of failure. Well, that’s not a word in our vocabulary. Failure is NOT an option and we’ll help you every step of the way in making the best Gluten Free Perogies you have ever tasted.

Because Gluten Free Should Never Be Taste Free!

Note: ALL ingredients that we use in the making of our Gluten Free perogies are Gluten Free. Any time you notice the word “Flour” mentioned it is very important that you realize we are referring to white rice flour unless otherwise stated.

Please make sure that you have researched your ingredients completely and are satisfied as to the brand claim of being Gluten Free. Keeping in mind that NOT ALL ingredients are required to be labelled the same in your Country. Also, this guide is made with the assumption that you have the basic understanding of the process in the making of perogies.

Thank you!

Lance & Soo

Hayly.com
...Show less

Cookbook Recipes
Filter By & Scroll Down:                            
Cookbook Recipe
Gluten Free Pierogie Dough #1
 
Cookbook Recipe
Gluten Free Pierogie Dough #2
 
Cookbook Recipe
Gluten Free Potato, Bacon & Cheese Pierogies
 
Cookbook Recipe
Gluten Free Sauerkraut & Sausage Pierogies
 
Cookbook Recipe
Gluten Free Blueberry Perogies
 
Cookbook Recipe
Gluten Free Strawberry Perogies
 
Cookbook Recipe
Gluten Free Apple Pie Pierogies
 
Cookbook Recipe
Gluten Free Chicken & Spinach Pierogies
 
Cookbook Recipe
Gluten Free Burrito Pierogies
 
Cookbook Recipe
Gluten Free Vietnamese Perogies
 
Cookbook Recipe
Gluten Free Korean Perogies
 
Cookbook Recipe
Gluten Free Asian Dipping Sauce
 



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Cookbook Recipe
Gluten Free Pierogie Dough #1
This is an altered recipe that we discovered to work very well from the Mennonites. It’s an easy one to work with and although it calls for xanthan gum we have tried guar gum with the exact same results. The original calls for brown rice flour but we prefer the white. The cottage cheese makes for an additional silky texture that many will love. These guidelines are for all of our recipes and we have created our recipes with the assumption that you are familiar with creating doughs:

Cookbook Recipe
Gluten Free Pierogie Dough #2
This is our favorite recipe for making perogies the old fashioned way. Very simple and about as basic as we can get. We estimate that it took approx. 50 attempts &10 weeks to perfect. We hope you enjoy the results as much as we do.

Cookbook Recipe
Gluten Free Potato, Bacon & Cheese Pierogies
The classic! This recipe can be used with no bacon added as well.

Cookbook Recipe
Gluten Free Sauerkraut & Sausage Pierogies
Who doesn't like sausage in their pierogies or even just as a topping? The sauerkraut? Well, that's old school from my family (ukrainian) to yours.

Cookbook Recipe
Gluten Free Blueberry Perogies
Many people are of the opinion that dessert perogies shouldn’t be fried and to this we say…Nonsense! A little butter in a frying pan after the boil and a nice quick fry to golden brown make for a delicious and crunchy little pie bite. But please, please, please use butter. Some things in life should not be sacrificed.

Cookbook Recipe
Gluten Free Strawberry Perogies
Just for fun… We like to take a little sour cream and mix it with maple syrup to taste. Warm it up just a little and pour over fruit perogies to our heart’s content. Yum!

Cookbook Recipe
Gluten Free Apple Pie Pierogies
A little lemon zest, ginger (sparingly and grated) pecans or almonds, raisins, cranberries, peaches, mango or whatever tickles your fancy will go a long way to making these little critters your family favorite. In other words make YOUR favorite apple pie filling or use ours. For us there is no question as to whether or not these should be fried or deep fried. It’s not a must for everyone but for us it truly is. A little vanilla ice cream dabbed on top with some maple syrup? Absolutely!

Cookbook Recipe
Gluten Free Chicken & Spinach Pierogies
Let’s face it. The perogie is a delivery system. And by that we mean it is simply a method that allows a person to gather almost any ingredients you can imagine, mix them together to taste, put them in a wrapper and devour them. So, allow us to share a few non-traditional fillings that we have come to love. From Western flavors to Asian. Yes, we said Asian.

Cookbook Recipe
Gluten Free Burrito Pierogies
As we mentioned...ANYTHING goes when making a perogie so try this one on for size.

Cookbook Recipe
Gluten Free Vietnamese Perogies
These perogies (Dumpling) can be made with either the GF dough you have now mastered or with rice wraps. The rice wraps are a little more delicate to work with but the end result is that you will have a perogie (Dumpling) that will be sure to amaze your family and friends. We will include a GF sauce for you as well but feel free to experiment as always. Called bánh tráng, rice paper is a main staple in Vietnamese kitchens.

Cookbook Recipe
Gluten Free Korean Perogies
As we mentioned previously pierogies can be about anything. And we meant that! These Korean pierogies (mandu) or dumplngs would typically use a lighter flour based dough and sometimes an egg wrap so we went with egg wrap for variety. But remember that if you prefer to use the GF dough we provided earlier then that's what you should do. Either way, delicious!

Cookbook Recipe
Gluten Free Asian Dipping Sauce
This is a sauce that is a favorite in our household. We use it to dip any Asian inspired pierogies (dumplings) into and it just works!

The recipes inside are created with the assumption that you either understand the basics of how to make a GF dough or that you have your own GF doughs that you wish to use. We have included 2 of our favorites for variety tho. First of all, let’s clear something up. Perogies are NOT difficult! Yes they take time and commitment but it’s well worth the effort when you sit down to devour your work. These recipes are just mix n' fill meaning that the only real cooking involved in the fillings are the potatoes, proteins if you are using them and the apples in the GF Apple Pie recipe. Other than that...easy! We have had many comments from both our online and direct customers as to their attempts and failures when it comes to a good perogie dough. Everything from “It’s too sticky” to “They always fall apart during boiling” and “They’re too chewy.” Well, that’s why we’re here. Let’s face it, the dough can make or break a good perogie and there is nothing more heartbreaking and /or frustrating than spending all your time and money on making perogies for your dinner table only to have them ruined before they even get to the plate. So let’s give you 2 tried and true recipes that actually do work as well as 3 very different assembly techniques. We are also going to give you our favorite fillings. The dough is one thing but the filling is quite another. Many people stand by the old favorites with ingredients such as cheese, potato, onion, bacon etc. We happen to believe there is a reason that we have 4 food groups. And that is to use them. And finally, what about the toppings? A little sour cream, bacon, butter, onions, mushrooms can go a long way but what if you had just a few more ingredients to play with? From the dough, the filling and topping…these 3 components can make or break a great perogie and many people are reluctant to try for fear of failure. Well, that’s not a word in our vocabulary. Failure is NOT an option and we’ll help you every step of the way in making the best Gluten Free Perogies you have ever tasted. Because Gluten Free Should Never Be Taste Free! Note: ALL ingredients that we use in the making of our Gluten Free perogies are Gluten Free. Any time you notice the word “Flour” mentioned it is very important that you realize we are referring to white rice flour unless otherwise stated. Please make sure that you have researched your ingredients completely and are satisfied as to the brand claim of being Gluten Free. Keeping in mind that NOT ALL ingredients are required to be labelled the same in your Country. Also, this guide is made with the assumption that you have the basic understanding of the process in the making of perogies. Thank you! Lance & Soo Hayly.com

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Cookbook Recipe
Quick n' Easy Gluten Free Pierogies

2.99

The recipes inside are created with the assumption that you either understand the basics of how to make a GF dough or that you have your own GF doughs that you wish to use. We have included 2 of our favorites for variety tho. First of all, let’s clear something up. Perogies are NOT difficult! Yes they take time and commitment but it’s well worth the effort when you sit down to devour your work. These recipes are just mix n' fill meaning that the only real cooking involved in the fillings are the potatoes, proteins if you are using them and the apples in the GF Apple Pie recipe. Other than that...easy! We have had many comments from both our online and direct customers as to their attempts and failures when it comes to a good perogie dough. Everything from “It’s too sticky” to “They always fall apart during boiling” and “They’re too chewy.” Well, that’s why we’re here. Let’s face it, the dough can make or break a good perogie and there is nothing more heartbreaking and /or frustrating than spending all your time and money on making perogies for your dinner table only to have them ruined before they even get to the plate. So let’s give you 2 tried and true recipes that actually do work as well as 3 very different assembly techniques. We are also going to give you our favorite fillings. The dough is one thing but the filling is quite another. Many people stand by the old favorites with ingredients such as cheese, potato, onion, bacon etc. We happen to believe there is a reason that we have 4 food groups. And that is to use them. And finally, what about the toppings? A little sour cream, bacon, butter, onions, mushrooms can go a long way but what if you had just a few more ingredients to play with? From the dough, the filling and topping…these 3 components can make or break a great perogie and many people are reluctant to try for fear of failure. Well, that’s not a word in our vocabulary. Failure is NOT an option and we’ll help you every step of the way in making the best Gluten Free Perogies you have ever tasted. Because Gluten Free Should Never Be Taste Free! Note: ALL ingredients that we use in the making of our Gluten Free perogies are Gluten Free. Any time you notice the word “Flour” mentioned it is very important that you realize we are referring to white rice flour unless otherwise stated. Please make sure that you have researched your ingredients completely and are satisfied as to the brand claim of being Gluten Free. Keeping in mind that NOT ALL ingredients are required to be labelled the same in your Country. Also, this guide is made with the assumption that you have the basic understanding of the process in the making of perogies. Thank you! Lance & Soo Hayly.com