What are Gluten-Free Pierogi?
Gluten-Free Pierogi are the gluten-free adaptation of traditional Polish pierogi. They are dumplings made from a soft dough that’s rolled out, filled with a variety of savory or sweet fillings, and then boiled or fried.
This version uses a mix of gluten-free flours to mimic the texture of regular pierogi, ensuring that they are just as tasty as the original.
Why I Love This Recipe
There’s something so satisfying about making pierogi from scratch. This gluten-free version preserves the traditional flavors and textures, making it possible for everyone to enjoy this beloved Polish dish.
The dough is easy to handle, and the pierogi cook up perfectly every time. Keep in mind, that this dough wont be as pliable as the traditional Pierogi dough, but it will still be the most similar to the original recipe.
Key Ingredients
Gluten-Free Bread Mix: A blend of flours, typically including rice flour, potato starch, and tapioca starch, that serves as the base for the dough. This mix helps create a dough that’s pliable and easy to roll out.
(If You don’t have gluten free flour, look below to find a recipe, for homemade GF flour mix :))
Egg: Adds richness and helps bind the dough together. If you need to make the recipe egg-free, simply increase the amount of water.
Boiling Water: Essential for hydrating the flour mix and ensuring the dough comes together smoothly.
Vegetable Oil: Adds moisture and helps keep the dough soft and workable.
Gluten-Free Rice Flour: Used for dusting the surface and rolling out the dough, ensuring it doesn’t stick.
How to Serve?
This pierogi dough without gluten can be used in a variety of different pierogi types. If You are looking for a classic taste, I would recommend the traditional Pierogi Ruskie filling (potato, onion and farmers cheese), but you can also use filling for meat pierogi, or even sweet blueberry pierogi!
Serve these gluten-free pierogi hot, with a dollop of sour cream or a sprinkle of fresh herbs. They make a great main dish or side, paired with a light salad or some sautéed vegetables. You can also serve them with a drizzle of melted butter and caramelized onions for an extra touch of flavor.
How to Store?
Leftover pierogi can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well—place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. To reheat, simply boil them again or pan-fry from frozen until heated through.
I wouldn’t recommend storing plain pierogi dough for more than one day (tightly wrapped in cling film) in the refrigerator. After this time, the dough will become hard to work with, and it might fall apart, during making pierogi.
Tips for the Best Gluten Free Pierogi Dough
Don’t Overwork the Dough: Knead the dough just until it comes together. Overworking can make it tough.
Keep the Dough Covered: While rolling and filling, keep the unused portions of dough covered with a cloth to prevent drying out.
Use a Fork for Sealing: If you’re having trouble sealing the edges, try using a fork to crimp the dough together. This will help prevent the filling from leaking out during cooking.
How to Make Your Own Gluten-Free Flour Blend
If you prefer to make your own gluten-free flour blend at home, it’s easy and cost-effective. Here’s a simple recipe:
Ingredients:
- 2 cups rice flour (white or brown)
- 2/3 cup potato starch
- 1/3 cup tapioca starch
Instructions:
- Combine all the ingredients in a large bowl.
- Whisk them together until they are thoroughly mixed.
- Store the flour blend in an airtight container in a cool, dry place.
This homemade gluten-free flour blend can be used in a variety of recipes, including this pierogi dough. It provides the right balance of lightness and elasticity, making it a perfect substitute for regular flour in gluten-free baking.
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The Best Gluten-Free Pierogi Dough Recipe
- Total Time: 55 minutes
- Yield: 24 pierogi 1x
Description
These gluten-free pierogi are made with a tender, easy-to-work-with dough that cooks up beautifully. Fill them with your favorite ingredients and enjoy!
Ingredients
- 2 1/2 cups gluten-free bread mix (or make your own GF flour mix – you will find the recipe in the notes above)
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cup boiling water (or 1 1/2 cup if omitting the egg)
- 3 tablespoons vegetable oil
- Gluten-free rice flour for dusting
Optional Fillings:
- Mashed potatoes
- Sautéed sauerkraut
- Sweetened fruit (like blueberries or cherries)
Instructions
Prepare the Dough:
- In a large mixing bowl, combine the gluten-free bread mix and salt.
- Make a well in the center of the flour and add the egg and boiling water.
- Stir in the vegetable oil and mix until a dough forms.
- If the dough is too dry, add additional boiling water a little at a time.
- Once the dough comes together, knead it lightly until smooth. Cover with a cloth and let it rest for 10 minutes.
Roll and Shape:
- Dust your work surface with gluten-free rice flour.
- Roll the dough out to about 1/4-inch thickness.
- Cut into circles using a cookie cutter or the rim of a glass.
Fill and Seal:
- Place a spoonful of your desired filling (such as mashed potatoes, sauerkraut, or sweet potatoes) in the center of each circle.
- Fold the dough over the filling to create a half-moon shape.
- Press the edges together firmly to seal, using a fork to crimp the edges if desired.
Cook the Pierogi:
- Bring a large pot of salted water to a boil.
- Gently add the pierogi to the boiling water. Cook until they float, then let them cook for an additional 1-2 minutes.
- Remove with a slotted spoon and drain.
Optional: Pan-Fry for Extra Crispiness:
- Heat a tablespoon of butter or oil in a skillet over medium heat.
- Add the boiled pierogi and fry until golden brown on both sides.
Notes
If making the dough egg-free, simply increase the water to 1 cup. The dough will still be easy to work with and delicious.
When rolling out the dough, be sure to keep it well-floured to prevent sticking. Gluten-free doughs can be more delicate, so handle with care.
Pierogi can be made in advance and frozen before boiling. Simply place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Gluten Free
- Cuisine: Polish
Nutrition
- Calories: 180
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 32g
- Protein: 3g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
Can I make this recipe egg-free?
Yes, you can make the dough without the egg by increasing the water to 1 cup. The dough will still be soft and workable.
What other fillings can I use?
You can fill your pierogi with a variety of fillings, including mashed potatoes, sweet potatoes, sautéed mushrooms, or even sweetened fruit like blueberries.
How do I freeze gluten free pierogi?
To freeze pierogi, place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be cooked directly from frozen.
Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and stored in the refrigerator, covered tightly. Let it come to room temperature before rolling out.
Thank you so much for this!!
Thank you for sharing this recipe for gluten free pierogi. I made these today and I must say it was the easiest gluten free dough I’ve tried yet and I’ve tried a few. The dough did not crack as other recipes I’ve tried and was soft and pliable. This recipe is a keeper.
That’s amazing to hear! I’m so happy the dough worked well for you. Thank you for trying the recipe and sharing your feedback—it means a lot! 😊
Your instructions say to put the egg into the flour then add the boiling water. This means the egg would get cooked ???? From the hot water. I am confused.
Is this is a tanzong method ? If so when should i add the egg
Great question! The water should be hot but not boiling—just very warm. That way, the egg won’t cook. It’s not exactly the tangzhong method, but similar in that we’re warming the dough for flexibility. You can let the water cool slightly, then add it after the egg. Hope that helps!
Dziekuje bardzo, Laura! This recipe is fantastic. My Polish Mom and Babcia made pierogi, and I’ve been missing having pierogi. I searched for a gluten-free version, and your recipe (even being gluten-free) is so much like theirs. I used part rice and part cassava flour, and now look forward to trying more fillings in addition to the potato. I’m excited to have more options for meatless, gluten-free Lenten meals. 🤗
Dziękuję bardzo! Your message truly means a lot. I’m so happy the recipe brought back those special memories—and how wonderful that your version with rice and cassava flour worked so well! Can’t wait for you to try more fillings. Wishing you many delicious gluten-free Lenten meals!
Hi! I’m eager to try this recipe and finally introduce my daughter to the Polish cuisine I grew up with. I’m nervous about the flour though. Do I need a GF bread flour, 1:1 flour or something like Fioreglut?
Thank you! 😊 For this recipe, I recommend using a good-quality 1:1 gluten-free flour blend. King Arthur Measure for Measure works very well, and Fioreglut is another great option if you have access to it.
I don’t recommend gluten-free bread flour for these pierogi, as it can make the dough behave differently. A standard 1:1 blend will give the best texture and be the easiest to work with. 😊🥟
I’m looking forward to getting your recipe! Are there certain brands of GF flour that you prefer for this? Does it have to be GF bread flour or any GF flour blend?
Thank you! 😊 For gluten-free pierogi, I usually have the best results with a good quality 1:1 gluten-free flour blend. King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 are both great options.
You don’t need a gluten-free bread flour for this recipe—an all-purpose gluten-free blend works best. Different blends can absorb moisture differently, so you may need to add a little extra flour or water to get a soft, workable dough. 😊🥟
Made these today using King Arthur Bread Flour. Used measurements exactly as written in recipe, no adjustments needed. This dough rolled out beautifully without cracking or tearing and sealed perfectly after folding and filling. I used a round biscuit cutter and made 40 pierogi. I froze them on trays to bag and cook later. This will be my new go-to dough recipe!
Thank you so much for sharing your experience! 😊 I’m thrilled to hear the dough worked so well for you. It’s wonderful that it rolled out easily, sealed perfectly, and froze beautifully for later. Knowing you made 40 pierogi and plan to use this as your go-to dough recipe absolutely makes my day. Happy pierogi making! 💛🥟
Can you substitute the tapioca flour with something else. I can’t have tapioca or coconut or teff flours. Thanks
Yes 😊 You can usually substitute the tapioca starch with additional potato starch or cornstarch. Potato starch will give the closest texture and is my first choice for pierogi dough.
Just keep in mind that the dough may be a little less stretchy without tapioca, so handle it gently when rolling and sealing. Many readers have had good results using a blend of rice flour and potato starch only. 💛🥟
Thank you for the recipe. I notice it does not contain any xanthan gum.
It still holds together?
Yes, it still holds together 😊
The reason this recipe doesn’t need xanthan gum is because the combination of potato starch, tapioca starch, the egg, and the hot-water method helps create enough structure and flexibility for the dough. The hot water partially gelatinizes the starches, which makes the dough easier to roll and seal.
That said, if your gluten-free flour blend already contains xanthan gum, that’s perfectly fine too. And if you’d like a slightly more elastic dough, you can add about ¼ teaspoon xanthan gum to the recipe without any problems.
I’ve had great results making it without xanthan gum, but gluten-free flours can vary quite a bit between brands, so a small amount can sometimes make handling even easier.
Omg this so exciting I will finally be able to enjoy a batch for myself along with the regular batch I make for my family 🙌🙌 quick question have you ever used a stand mixer to make the dough ? My hands aren’t as young as they use to be 🥰
❤️Bachie Debbie
Absolutely! 😊 A stand mixer works wonderfully for gluten-free pierogi dough and can make the process much easier on your hands. I recommend using the paddle attachment rather than a dough hook, since gluten-free dough behaves more like a thick batter than a traditional wheat dough.
Mix just until everything comes together into a smooth dough. You may still need a little flour on your work surface when rolling it out, but the mixer does most of the hard work. I hope you enjoy having a batch all to yourself! ❤️
Help! Not sure what I did wrong, but my dough is super soft. I added more GF flour to firm it up and it just falls apart when I fold the dough over to make the pierogi. The dough doesn’t feel dry at all. It is nice and soft. I made your GF flour mix and measured everything according to your instructions…. Not sure what I am doing wrong. I have made many pierogies, so I am not new to pierogi making, other than working with GF flour. I bought the rice flour from the Asian section at the store and Bob’s Red Mill for the potato and tapioca starch. Any advice you can give me would be much appreciated!!
Hi! Thank you for such a detailed message 💛 It sounds like your dough might actually be too hydrated, not too dry. With GF dough, adding more flour after mixing can make it crumble instead of helping.
A few quick tips:
• Try slightly less water next time (even 1–2 tbsp less)
• Make sure the water is hot, not fully boiling
• Let the dough rest 10–15 minutes before rolling
• Roll a bit thicker and handle gently when sealing
Your flours sound perfect, so I don’t think that’s the issue 😊 Let me know if you try again!