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    You are in: Home / Recipes / Gluten Free Perogies Recipe
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    Gluten Free Perogies

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 09, 2008

      i have to give this recipe five stars even though I had some trouble which I think is my fault. When I boiled these, all the filling came out. Probably needed to seal then better. Thankfully I only tried this with 2 perogies. So for the rest, I pan fried the frozen ones in butter until brown, then baked in oven at 350 for 10 minutes. They were excelent. Thanks....................................... I just wanted to add that I tried this recipe again. This time I made a double batch. half of them I put cheddar potatoes, chopped broccoli and a little cheese and the other I put ricotta cheese, mozzarella cheese, and little garlic. After making them and freezing them on trays, I put six each a foodsaver bag and put in the freezer. Now I just boil in the bag about 5 minutes, and take them out and pan fry with a little butter until brown on both sides. They come out even better.

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    • on October 12, 2009

      This is s fantastic recipe! It's farily high on the complexity and time scales but well worth the effort. I made one minor ingredient modification by substituting the cottage cheese with yogurt (no cottage cheese on hand). This was fine. The other thing I did was to use a tortilla press to make the rounds before filling them. This worked out great using liberally-oiled plastic with the press. I doubled the recipe and ended up with 42 large perogies. They boiled up beautifully - not one broke. I think that freezing them is brilliant for this. I made two types of perogies potato-cheese with roasted garlic and sauerkraut. Rave reviews all round.

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    • on March 03, 2008

      This recipe is amazing. Usually I get about 3 or 4 friends around and quadruple the recipe and just start making them. Putting the dough in the fridge once mixed is imperative. Also I find that rolling the dough between parchment paper allows a very thin perogy dough which is wonderful, and I don't need any oil. Plus I give a little shake of Benefibre to the filling. We celiacs need our fibre.

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    • on September 22, 2007

      These were yummy but I defiantly made my stuffing a little to plain. I also put my dough in the fridge before I tried to roll it out because it was very hard to work with. Oiling is a must! This recipe took me much longer than I though and took a while to get used to, but overall a success! Thank you for giving me back perogies!

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    • on September 20, 2007

      These are amazing! My husband who is not gluten-free thought so too. I ended up making 2 batches to have a bunch in the freezer.

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    • on April 22, 2007

      These taste just like "real" perogies. I just loved them. My husband couldn't tell the difference.

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    • on September 14, 2008

      Delicious!

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    Nutritional Facts for Gluten Free Perogies

    Serving Size: 1 (134 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 297.4
     
    Calories from Fat 56
    18%
    Total Fat 6.2 g
    9%
    Saturated Fat 2.0 g
    10%
    Cholesterol 41.5 mg
    13%
    Sodium 550.2 mg
    22%
    Total Carbohydrate 49.5 g
    16%
    Dietary Fiber 1.7 g
    7%
    Sugars 0.7 g
    2%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    tapioca flour

    xanthan gum

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