Gluten Free Cheddar Bacon Perogies

"This is a combination of several recipes I have tried over the years. My family prefers these to the perogies bought in Polish bakeries. I also use a rice based "cheddar" to make it dairy free."
photo by busyozmum photo by busyozmum
photo by busyozmum
Ready In:
1hr 10mins




  • Filling:

  • Cook the onion in the butter until tender.
  • Add onions and cheese to hot cooked potatoes and mash thoroughly.
  • Add bacon, salt, and pepper to taste.
  • Set aside, let cool to room temperature before using.
  • Dough:

  • Mix flour and salt in a deep bowl.
  • Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
  • Knead until smooth (use floured board).
  • Divide dough into 2 parts, cover, let stand 10 minutes.
  • Roll dough thin on floured board.
  • Cut dough using a round cookie cutter or drinking glass.
  • Place spoonful of filling in each circle - fold in half.
  • Press edges together with fingers. If dough does not stick, dampen edges slightly.
  • Place on floured board and cover with damp towel to keep moist.
  • Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
  • Stir gently to keep from sticking - do not use a sharp spoon.
  • Cook until perogies begin to float and are well puffed, about 3 minutes.
  • Remove from pot and drain well.
  • Continue to cook remaining perogies.
  • If desired, after boiling fry with butter and chopped onions until slightly browned.

Questions & Replies

  1. Does the gluten free flour have to have xanthan gum in it? I make my own mix, and I didn't add any. While the dough rolled out OK, it fell apart as soon as I tried to fold it over the filling.


  1. These are delicious! I made them for my Polush mother who is now gluten free. She hasn't had any in many years and really enjoyed these saying the filling was very "tasty". She used to make them a lot when I was a child. This is the first time I've made perogies and I discovered that they are very labour intensive but for special ocassions, they're a real treat. Thanks for the great recipe. Just one thing to note: I used 6 large potatoes and could have made another 30-40 perogies if I'd had more pastry. When I make them again, I'll only used 2 large potatoes. I'm sure it'll be plenty. Made for the Aus/NZ recipe swap #24 - Feb 2009.
  2. I would caution everyone to use a GF flour like Cup4Cup, or perhaps whatever GF flour you use that DOES have Xanthan Gum in it, to take out 1/2 cup of the flour and replace it with 1/2 cup of Tapioca Starch. Tapioca starch gives ELASTICITY to dough and would greatly assist in this aspect of making pierogi, or ravioli, etc. The issue with GF flours is that they are missing what gives dough elasticity.
  3. If I could give it a zero, I would. I'm an experienced cook. Dough was unusable, even for a gluten free formulation. Waste of time and ingredients.
  4. Which gluten free flower did you use?
  5. Are you able to freeze these?


<p>Over the years I have developed a love of cooking and baking. This is a very good thing since I have intolerances to most foods. If I don't cook it, I often regret eatting it. <br /><br />I also enjoy reading, crafts, and have a borderline serious addiction to Rock Band <br /><br /><br />November 2008 <br /><br /><a href= target=_blank><br /><br /><img src= alt= /></a> <br /><br />December 2008 <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Hidden-Gems-Event-08 /> <img src= border=0 alt=Photobucket /> <br /><br />January 2009 <br /><br /><img src= alt= /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br /><img src= border=0 alt=Photobucket /> <br /><br />February 2009 <br /><br /><img src= alt= /> <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br />March 2009 <br /><br /><img src= alt= /> <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br /><a href= target=_blank><img src= border=0 alt=Photobucket /></a> <br /><br /><img src= alt= /> <br /><br />April 2009 <br /><img src= alt= /> <br /><br /><img src= alt= /> <img src= alt= /> <br /><br />May 2009 <br /><br /><img src= alt= /> <br /><br /><img src= alt= /><img src= border=0 alt=Photobucket /> <br /><br /><br />June 2009 <br /><img src= alt= /> <br /><br />December 2009</p> <p><a href=;current=09holidayparticipationbanner.jpg target=_blank><img style=border: 0px; src= alt=Photobucket /><br /><br /></a><a href=><img src=;c=7522114 border=0 alt=Hit Counters /></a></p>
View Full Profile

Find More Recipes