I recently had a breakthrough in my continuing journey in alternative (gluten & dairy- free) cooking and whipped up a batch of perogies that were sans allergens and delicious! Before Will went off gluten and dairy about a year ago, I loved making homemade perogies and we would slather them in sour cream and cheddar cheese among our other favourite toppings. Yum. Then came his and Ari’s diet changes and so many of the meals we loved had to be adjusted or eliminated altogether. Until this attempt, perogies were one of the meals that got the ax (heartbreaking!), and while there are ready- made options, we haven’t found any that we like and sometimes it’s nice to enjoy the process of making your own- pending cooperative kiddos. 😉
There has been and still is a lot of trial and error when it comes to testing gluten and dairy free versions of some of our favourite meals, and sometimes there’s just no winning. This can be frustrating, discouraging, and expensive- especially when I’ve taken the time to make a meal catered to these diet restrictions and my critics don’t approve. But we’re making progress and finding more recipes we enjoy, and with every success I’m gaining a little more confidence and regaining my love of cooking, albeit with edited ingredients. With the cooler Fall & Winter months ahead, I’m looking forward to making more of these suckers. Heck yeah, it’s comfort food season!
Makes approx 10- 12 perogies which serves 1- 2 people depending on appetite 😉
For the dough
2 cups gluten- free flour mix*
1/2 cup water
1/2 tsp salt
*For savoury meals I’m finding using a blend of GF flour mixes is working well to avoid things turning out too dense/ heavy; for this recipe I used equal parts Cloud 9’s Gluten Free Baking Mix and Bob’s Red Mill Gluten Free Flour Blend
For the filling
1 large potato, peeled & mashed
1 medium white or yellow onion, diced
5-6 slices of bacon cooked & chopped into 1/8″- 1/4″ pieces
Other options you could add:
– grated cheese, diced green onion, ham…
Bacon (just cook up extra when you make the filling)
Sauteed diced onion
Kefir cheese, sour cream, or cottage cheese (for dairy allergy- sufferers: we’re loving using kefir cheese as a healthy & tasty dairy- free alternative to regular cheese. This website is excellent & informative if you want to learn more about kefir)
1. Prep and cook the filling ingredients. Combine & set aside to cool a bit while you make the dough.
2. In a large bowl, combine the dough ingredients and mix until combined; you may have to add a little more water or flour mix to get the right texture (moist but not too sticky, so you can roll it).
3. Roll dough to approx. 1/8″ thickness and use a round cookie cutter (you can also use a cup and knife in a pinch).
4. Scoop approx. 1 1/2 tbsp of filling into the middle of each circle. Fold in half and pinch the edges shut to form the perogies (I find this takes a little more finesse than with regular flour dough, but using a fork along the edges can also help if you’re finding it tough just doing it by hand).
5. To cook the perogies, you can boil them, bake them, or both. We like to boil them and then bake them for a few minutes to dry them out a little. To boil: Bring a large pot of water to a boil and pop about half the perogies in the water. They’re ready when they float. Use a slotted spoon to scoop them out and alow to drain for a few seconds before transferring them into a serving bowl. Do the same until all the perogies are cooked. To bake: Preheat your oven to 350 degrees and bake on a lined cookie sheet for approx. 15 minutes. If you like the combined method, simply boil the perogies and bake them for 5- 10 minutes to reduce the moisture.
6. Serve with your favourite toppings and enjoy! We topped ours with diced bacon, sauteed onion, kefir cheese & salsa for a delicious gluten and dairy free option. YUM!