Perogies Two Ways
Gluten Free Perogies 2 ways. Cheddar and Onion that are cheesy classic, as well as savoury Sweet Potato that is creamy with a hint of cinnamon.
Servings Prep Time
28pieces 30minutes
Cook Time
Servings Prep Time
28pieces 30minutes
Cook Time
Perogi Dough
Cheddar and Onion Filling
Sweet Potato Filling with Brown Buttered Sage
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. In the pot of boiling water carefully drop the perogies into the pot and cook until they are floating.
  9. 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.
  10. 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.
  11. 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.
  12. ENJOY!