Gluten Free Perogies

This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Rating: 3.33
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Submitted By customer Jillian Ross
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 76
Rating: 3.33
You:
Rate this recipe!
Submitted By customer Jillian Ross
This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine all the ingredients in a mixing bowl. Knead the dough and after some mixing, add more flour or cream if the dough is too wet or dry.

    Divide dough into smaller balls and keep under moist towel to prevent over drying. Roll out dough to 2 - 3 mm thickness using rolling pin, if the dough is sticking, dust surfaces with flour.

    Cut out circle shapes for individual perogies using a large glass. Fill each circle with a small spoonful of filling, and then fold the circle over the dough so it forms a half-moon shaped pocket. Pinch the edges together firmly.

    **The dough is much less stretchy than normal dough so take care to not overfill**

    Keep finished perogies on a baking sheet covered with a wet towel. When ready to serve, boil perogies for 5-6 minutes, stirring very gently. Drain perogies and toss with butter, and serve with sour cream and fried onions.

Products Used in this Recipe
Recipe Comments

6 thoughts on “Gluten Free Perogies

    1. recipe specialist

      Hi Alisha,
      We apologize for the confusion. This recipe does call for both half-and-half (not cream) and milk.

      Reply
    1. recipe specialist

      Hi Krystal,
      We haven’t tried using our Gluten Free 1-to-1 Baking Flour with this recipe, but you should be able to make this substitution without changing the amounts of ingredients.

      Reply

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