Gluten Free Perogies 2 Ways (Veg)
Three words, Gluten Free Perogies. If you were to ask me the top five foods I miss most since being diagnosed with celiac disease. Perogies would be on that list. Perogies are something that I grew up eating and were always one of my favourite foods. My parents worked a lot and while they spent as much time with us kids as possible. Sometimes this meant cutting corners to make quick dinners. So the perogies I grew up eating were out of a bag and they were frozen. But little me never minded and loved them all the same.
Having to adopt a gluten free lifestyle means that you have to get creative when it comes to some of your favourite foods. Which is how and why the Gluten Free Treats and Eats kitchen came up with these super delicious gluten free perogies. But the best part is we didn’t only come up with one filling, we came up with two different fillings. Growing up I always had the classic cheddar filling in my perogies. But we wanted to mix things up a bit. So we have your standard cheddar cheese and onion filling. As well as a sweet and savoury sweet potato filling. We should also mention that we use a gluten free 1 to 1 flour from Newton’s No Gluten. You just have to add xantham gum; 1 tsp for every cup of flour.
Sweet Potato Filling
To give a little back story on why we chose to include a sweet potato filling, we have to go back to when we were in University living in St Catharines, Ontario. In St Catharines were was a small shop called Nadia’s that sold all gluten free items from large companies to small local shops. This place was a gluten free persons dream. You could get all kinds of items that you couldn’t find in a regular grocery store and some that you could be these tasted better.
So Nadia’s sold gluten free perogies and some of them were sweet potato. I believe that the company that made them were local to the Niagara Region and they were completely homemade. It was through Nadia’s and this small company that my love for sweet potato perogies was born. Sadly, Nadia’s closed down a few years ago with the increase in gluten free products being available in regular grocery stores and an increase in overhead.
Gluten Free Perogies Two Ways
In saying that, we are happy to bring you both classic cheddar and onion gluten free perogies, and sweet potato gluten free perogies. Both are delicious and flavourful. The classic cheddar and onion is cheesy and tastes just like a regular gluten containing perogie. The sweet potato has a hint of cinnamon, is slightly sweet and is super creamy. Think a mix of sweet and savoury, almost like a dessert perogie but with a dash of sour cream definitely could pass as a savoury dish. Pair either recipe with some veggies or a salad to make it a complete meal. Or serve them as an appetizer.
We hope that you enjoy these perogies as much as we do. If you try them out let us know in the comments below. If you want to make a double batch and freeze some, make sure to check the notes section at the end of the recipe. For other meal ideas check out our Steak Fajitas with Sauteed Bell Peppers.
|Prep Time||30 minutes|
|Cook Time||20 minutes|
- 1 1/4 cup Gluten Free Flour
- 2 tsp Xantham Gum
- 1 cup Plain Greek Yogurt heaping cup
- Corn Starch for rolling
- 1/2 cup water
- 3 medium White Potatoes mashed
- 1/3 cup white onion
- 1 cup Cheddar Cheese shredded
- 2 tbsp butter
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 large Sweet Potato mashed
- 1 tbsp butter
- 2 tbsp Cream Cheese
- 1 tbsp Brown Sugar
- 1 tsp Cinnamon
- 1/2 tsp Vanilla
- 1/2 tsp Salt
- 1/2 tsp Pepper
Cheddar and Onion Filling
Sweet Potato Filling with Brown Buttered Sage
- Prepare 2 large baking sheets with parchment paper. Boil a large pot of water. If your potatoes are not already mashed, boil and mash them now.
- In a medium bowl combine, mashed potatoes (white potato or sweet potato), and all other ingredients in the filling recipe you are using. Set aside.
- Combine gluten free flour, xantham gum and greek yogurt in a bowl until the mixture is sticky. If it is too crumbly or grainy, add a little more greek yogurt.
- Flour a large clean surface with corn starch. Also flour, your hands, a rolling pin and the circle cutter you are using. We used a glass cup that was about 2 diameters wide.
- Roll out the dough on the floured surface with the rolling pin until the dough is as thin as you can make it, without being translucent. Then cut out as many circles as possible and place them on the prepared baking sheet. Continue combining, re-rolling and cutting out circles from the dough until you are left with too little left to use. Discard the excess.
- Scoop a small amount of filling onto half of a cut out piece of dough. Then dip your finger in the cup of water and run it along the perimeter of the dough circle.
- Fold the dough in half to match up the edges and create a crescent or half circle. Then take a fork and press it along the edge to seal the dough edge. This also makes a very pretty edge. Repeat for all of the dough until there are none left.
- In the pot of boiling water carefully drop the perogies into the pot and cook until they are floating.
- A large pan or skillet over medium heat add a couple tablespoons of butter and transfer perogies to pan. If you are making the Sweet Potato Perogies you can also add some fresh sage to the pan and cook it down with the butter before cooking the perogies. This will add some extra flavour to them.
- Once the perogie has browned in the pan, which only takes a few minutes. Transfer them to a baking rack with paper towel underneath or directly onto a paper towel.
- Divide between plates and top with desired toppings. We topped the Cheddar and Onion Perogies with Sour Cream and Bacon Bits. The Sweet Potato Perogies we left plain since we cooked them with the brown buttered sage, however they are also very good with sour cream.