We are so excited to share this recipe with you all! We can’t tell you how many times we’ve been asked if we have a recipe for GF perogies. We’re convinced that these little morsels are one of the most sought after foods – especially when they seem almost unattainable in a GF world. It seems like there’s always conversation of how to make GF perogies…

If you’ve never had these incredible bites, hang on, you’re in for a treat! They’re similar to an Asian Dumpling with a twist that credits to Eastern European roots. Meg loves them just boiled. Stacey boils them and then fry’s for a crispier bite. Either way is absolutely delicious, and we can both agree that a dollop of sour cream finishes them off for perfection!

We have waited to post this recipe because we have tried so many variations, tricks and tips and until now, they haven’t been what we wanted. However, our passion project of creating a bread flour has also turned into creating PEROGIES! Our bread flour is THE TRICK. It’s THE TIP- and what has made this recipe a success.

These perogies are so easy to make, and we’re thrilled to say they look and taste just as a perogie should! The filling we’ve used is potato cheddar but feel free to be adventurous. The recipe we share for the dough will wrap and pocket whatever filling is your favourite. Homemade gluten free perogies are attainable! In fact, we’re fairly certain this recipe may become part of your regular rotation. They’re that good.

You’ll begin by making the filling. Chop the onions, boil the potaotes and get mashing to melt the cheese!

Once the filling is all made, let it cool and begin to make the dough. The recipe for the perogie dough is very simple to make and only takes a few minutes. Using only 5 ingredients, your dough is mixed from items we’re fairly certain are in your pantry already. We have used our newest bread flour in this recipe and yes, we strongly encourage you do use this! The texture of these perogies using our bread flour in this recipe is ‘spot-on’. You can use our AP Flour blend, however the perogies will look a little darker and they will have a chewier texture. For best results that we promise will be binge worthy – use the Bread Flour!

Work quickly and use as much of the rolled dough as you can at a time. You can re-roll the dough a few times but then you’ll find that it will become dry and hard to roll out. If this happens, don’t become discouraged. Just simply discard the scraps and keep rolling a new amount of dough.

Be sure to flour your counter well before rolling, and roll the dough as thin as possible! Paper thin.

If you don’t have a circle cookie cutter, don’t stress it! Feel free to use either a glass, bowl, an old jar’s lid- look around your kitchen. Find something approximately something about 3″ in diameter and you’re ready to start making perogies.

After cutting out your circles of dough, fill a small finger bowl with water. Using your finger, dab a small amount of water around the circumference of each dough circle before filling. This will help the edges stick together when you fold the circle in half.

Simply to make a perogie – cut a dough circle, dab a small amount of water around the edge of the circle, add about 1 tsp of filling to the center, fold in half and press the edges together to seal. Voila! You did it.

You can also use a floured fork and press the edges together using a fork. This will ensure even a tighter seal of your dough so you don’t loose any filling during the boiling process. Go ahead and make up the whole batch at once. These perogies can either be boiled fresh or you can freeze them and then pull them out and boil any time you’re ready! If you’d rather not make the entire batch in one go, you can also freeze the filling separately. When you’re ready to make another round of perogies just thaw the filling, whip up some dough and you’ll have fresh perogies within minutes. Enjoy!


Recipe by cutcookingCuisine: EuropeanDifficulty: Moderate


Prep time


Cooking time



GF Perogies! These potatoe and cheddar stuffed bites will be on your ‘favourites’ rotation for sure. A European tradition that we promise our GF version hasn’t compromised on taste or texture.


  • Filling
  • 4 cups mashed potatoes (Boil approx. 6, medium, peeled sized potatoes in salted water until soft)

  • 1/2 cup butter 

  • 1/4 cup milk 

  • 1/3 cup onion, minced

  • 1 1/2 cup sharp cheddar cheese, grated OR 230g Imperial Cheddar cheese

  • Dough
  • 1 1/2 CUT Cooking bread flour

  • 2 large eggs 

  • 1/3 cup warm milk

  • 3 tbsp olive oil

  • 1 tsp salt

  • **optional – 2 tbsp butter if frying perogies, green onions for topping


  • After potatoes are boiled, mash.
  • Combine with mashed potatoes- butter, milk, onion and cheddar cheese.
  • Mash well until cheese melted and everything is well combined.
  • Let filling cool in fridge.
  • Begin making dough by measuring CUT Cooking Bread Flour and rest of ‘dough’ ingredients into medium sized bowl.
  • Knead together until all ingredients are well combined.
  • Transfer dough onto floured surface and continue kneading until smooth.
  • Divide in half. Leaving one part covered in bowl with damp cloth until ready to roll out.
  • Continue rolling other part on floured surface. Roll VERY thin. 1-2mm thick.
  • Remove cooled filling from fridge.
  • Using a round cookie cutter (or glass, dish, lid) approximately 3″ in diameter, begin by cutting circles into the rolled dough. Try and cut the circles as close as possible to use as much rolled dough as possible.
  • Fill a small finger bowl with water. Pick up a dough circle, use flipper if needed to lift off counter. Dab a small amount of water around the edges of the dough circle.
  • Using spoon, add about 1 tsp. of filling to the center of dough circle.
  • Fold dough in half and press edges to seal tight.
  • Ensure sealed well so filling doesn’t cook out. If desired, use floured fork and press edges together.
  • Continue to use all filling and dough until desired amount of perogies made. You can freeze prepared perogies as is, OR move to the next step and continue cooking.
  • Fill large pot with water and bring water to a boil.
  • Add perogies and cook for 4 minutes from fresh. If cooking frozen perogies, boil for 5 minutes.
  • Using strainer or slotted spoon, remove from boiling water. If you’re like Meg, top with sour cream and dig in!…**If you’re following Stacey’s suit, melt about 2 tbsp. of butter in a frying pan on med/high heat.
  • When butter melted and hot, transfer perogies to frying pan. Fry each side flipping after a couple minutes until golden brown. Top with sour cream, green onions and devour.
  • Happy perogies! – Stacey and Meg