Grain Free Herb & Garlic Pierogi Recipe (gluten, nut & dairy free)

One of my favorite meals when I was a kid was pierogies or perogies as I have apparently misspelled it my entire life! Pierogies also known as varenyky, are filled dumplings of East European origin. They are typically made with flour and butter but I decided to make them grain free and dairy free. I promise that they taste just like the traditional pierogies!

I love how you can get really creative with the filling and really make this recipe your own. The best part is the pierogi dough is it's only 4 ingredients and only takes a few minutes to make. The filling is super simple herb & garlic mashed potatoes. If you are avoiding potatoes you can make this recipe using sweet potatoes or yams as a replacement.

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Herb & Garlic Potato Filling
Makes 2 cups time 30 min
Ingredients

  • 3 medium yukon gold potatoes
  • 2 tsp chopped fresh dill
  • 2 tsp chopped fresh chives
  • 2 tsp chopped fresh basil
  • 1 small clove of garlic minced
  • pinch of salt and pepper
  • 1 tbsp ghee

Instructions

1. Peel potatoes and chop into about one inch cubes
2. Put cold water in a medium sauce pan and add potatoes
3. Boil until the potatoes are tender
4. Strain and add to a bowl
5. Add herbs, ghee, salt and pepper
6. Using a hand mixer blend potato mixture until smooth
7. Set aside
 

Grain free pierogi recipe
Makes around 10 time

Ingredients

  • 1 cup tapioca flour
  • 1 large egg
  • 3 tbsp olive oil
  • 1/8 tsp sea salt

Instructions

  1. Place all the ingredients for the dough into a small mixing bowl. Using a spatula mix the ingredients together. Once the dough resembles large crumbs, knead with your hands. Continue kneading for about 5 minutes. At first the dough will look too dry. Do not add extra oil. Continue kneading until the dough looks like playdough. The dough should not be sticky.
  2. Bring a large pot of water to a boil.
  3. Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
  4. Take one piece at a time and roll into a small ball.
  5. Place the ball between saran wrap. Using the bottom of a ramekin or other object, push down, until the dough is a flat circle, about 3″ wide.
  6. Place about 1 tbsp of filling on one side of the dough, keeping towards the center.
  7. Lift the other side of the dough over the filling and seal with a fork pressing down on the edges working from the middle outwards.
  8. Place the uncooked pierogies in batches into the boiling water. If any appear to be sticking to the bottom, use a spoon to gently lift them from sticking. The perogies are done when they float to the top of the water. Allow them to float for a few minutes.
  9. Take the pierogi out and place on a plate.
  10. Place ghee or butter in a frying pan and turn to medium-low heat.
  11. Place the boiled pierogi into the heat pan flipping once.
    (recipe modified from ditch the wheat.com)