Gluten Free Perogies (Paleo)
Gluten Free Perogies
These gluten free perogies are filled with a bacon and sweet potato filling and made with gluten free dough. They are a fun comfort food dinner.
My family was cooking perogies one night and it made me think I should try to make gluten free perogies.
I’ve been playing around with tapioca flour and I love how it resembles “dough.” You can knead it, stretch it… it’s very versatile.
I used to be a snob towards tapioca flour because I couldn’t see past the high starch factor. In reality just because you make something with tapioca flour doesn’t mean you’re going to consume it daily and that’s the case for me.
It’s a neat flour to work with that expands gluten free baking for me and some people see it as a “junk” flour to be avoided because it contains a lot of carbs but I see it as a treat that will be used once in a while to provide something that almond flour and coconut flour cannot do.
I felt it was best to give you a visual tutorial on how to make the perogies. I photographed my mother walking you through the steps.
I hope you enjoy it.
Gluten Free Perogies Ingredients
- a sweet potato
- onions
- bacon
- grass fed ghee/butter/or preferred fat
- sea salt
- some tapioca starch (also known as tapioca flour)
- egg
- olive oil
How to Make Gluten Free Perogies
Begin by making the filling.
Cook bacon in a skillet. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
In a medium-sized pot. Place the sweet potato cubes. Cover the sweet potatoes with water and bring to a boil. Boil until a fork can easily go through the sweet potatoes.
Drain the water from the pot.
Chop the bacon into small pieces.
Place the bacon, cooked onions, ghee, and salt in the pot with the sweet potatoes and mash until smooth.
Set aside.
Next, make the gluten free perogies dough.
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. ***I’m highlighting this part because many people have commented that their dough was crumbly but you need to keep kneading it, and it will come together.
Bring a large pot of water to a boil.
Roll the dough into a large tube. Cut pieces that are about 1″. Cover all of the pieces with saran wrap.
Take one piece at a time and roll it into a small ball.
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.
Place about 1 tbsp of filling on one side of the dough, keeping it towards the center.
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.
Place the uncooked perogies 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.
Take the perogies out and place them on a plate.
Place ghee/butter/bacon fat, etc in a skillet and turn to medium-low heat.
Place the boiled perogies into the heat pan flipping once.
Serve with some sour cream and a sprinkle of parsley.
How to store gluten free perogies
You can store gluten free perogies in your refrigerator for up to 5 days. Reheat by refrying them or baking them until heated through. You can also store them in an airtight container in your freezer for up to 3 months.
Paleo Perogies
These perogies are Paleo approved because they use tapioca as the flour. They are grain free.
Can I use another flour?
This recipe was developed using tapioca starch (also known as tapioca flour). It is best to only use tapioca starch to make these perogies. I did not test using arrowroot starch.
More Gluten Free Dinner Recipes
- Paleo Meatloaf
- Paleo Shepherd’s Pie
- Honey Lemon Chicken
- Chorizo Pulled Pork
- Keto Cabbage Rolls
- Slow Cooker BBQ Ribs
- Instant Pot Turkey Chili
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Gluten Free Perogie Recipe
Gluten Free Perogies
These gluten free perogies are filled with a bacon and sweet potato filling and made with gluten free dough. They are a fun comfort food dinner.
Ingredients
Filling
- 3/4 cup sweet potato, cubed
- 1/4 cup onions, finely diced
- 1 slice of bacon
- 1 tbsp grass fed ghee/butter/or preferred fat
- 1/8 tsp sea salt
Dough
- 1 cup tapioca starch
- 1 large egg
- 3 tbsp olive oil
- 1/8 tsp sea salt
Instructions
- Begin by making the filling. Cook bacon in a skillet. Set the cooked bacon aside and saute the onion in the bacon fat until translucent.
- In a medium-sized pot. Place the sweet potato cubes. Cover the sweet potatoes with water and bring them to a boil. Boil until a fork can easily go through the sweet potatoes.
- Drain the water from the pot.
- Chop the bacon into small pieces.
- Place the bacon, cooked onions, ghee, and salt in the pot with the sweet potatoes and mash until smooth. Set aside.
- Next, make the gluten free perogies dough. 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. ***I'm highlighting this part because many people have commented that their dough was crumbly but you need to keep kneading it, and it will come together.
- Bring a large pot of water to a boil.
- Roll the dough into a large tube. Cut pieces that are about 1". Cover all of the pieces with saran wrap.
- Take one piece at a time and roll it into a small ball.
- 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.
- Place about 1 tbsp of filling on one side of the dough, keeping it towards the center.
- 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.
- Place the uncooked perogies 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.
- Take the perogies out and place them on a plate.
- Place ghee/butter/bacon fat, etc in a skillet and turn to medium-low heat.
- Place the boiled perogies into the heated pan flipping once.
- Serve with some sour cream and a sprinkle of parsley.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 115mgSodium: 440mgCarbohydrates: 72gFiber: 3gSugar: 8gProtein: 7g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
