Gluten-Free Pierogi Dough
A gluten-free pierogi dough recipe provides a versatile base for Polish dumplings, suitable for various fillings.
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Instructions
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Start boiling a large pot of salted water.
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Combine flour, egg, oil, salt, and 1 1/4 cups water in a large bowl or stand mixer; adjust flour or water as needed to form a soft, pliable dough.
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Cover the dough and let it rest at room temperature for 30 minutes, or refrigerate for several hours/overnight.
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Dust parchment paper with gluten-free flour, then roll the dough to 1/16-inch thickness between the sheets.
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Cut 3-inch dough rounds. Place filling on one half, fold, and pinch edges to seal. Cover finished pierogi on a baking sheet to prevent drying.
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Drop about 10 pierogi into the just-under-boiling water, stirring initially. Cook for 5 minutes after they float to the top.
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Remove cooked pierogi to a buttered platter using a slotted spoon.
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Warm pierogi in melted butter and serve immediately.