Gluten Free & Vegan Perogies
Recipe type: Main Course
Serves: 1½ dozen
Gluten free and vegan perogies!!
  • 1 cup sorghum flour
  • 1 cup chana (chickpea) flour
  • ½ cup tapioca starch
  • ½ cup corn starch
  • 2 teaspoons xanthan gum
  • ¼ teaspoon salt
  • 2 cups vegan sour cream*
  • 4 medium potatoes, peeled and cubed
  • ¼ cup unsweetened plain almond milk (or non-dairy milk of your choice)
  • ½ teaspoon salt
  • 2 onions, diced finely
  • ½ cup vegan margarine
  1. Sift all dry ingredients together.
  2. Add sour cream. Mix well.
  3. Knead on floured surface for 2-3 minutes. Place in a bowl. Cover with a damp towel and let rest while preparing filling.
  4. Boil potatoes until tender. Mash.
  5. Meanwhile, heat margarine in a skillet over medium heat. Add diced onion. Saute until onion is softened.
  6. Add onions to the mashed potato. Add almond milk and salt.
  7. Stir well to combine. Let cool slightly so you can handle it.
  8. Place plastic wrap on your work surface.
  9. Lightly flour the plastic wrap with rice flour.
  10. Cut rested dough into six portions.
  11. Take one portion and dust lightly with flour.
  12. Flour a rolling pin and roll out dough to about ⅛". (You can leave the dough a bit thicker and roll out each individual circle a bit before filling.)
  13. Using a glass or cookie cutter, cut out circles from the dough.
  14. Place about a teaspoon of filling in the center of the circle.
  15. Fold over and pinch the edges together to seal. Use a little bit of water to help seal if needed.
  16. Place on a parchment lined baking sheet and cover with a damp towel to prevent them from drying out.
  17. Bring a pot of water to boil. Reduce heat to medium and just a boil (not a violent rolling boil or the perogies might break open).
  18. Gently place a few perogies at a time in the boiling water.
  19. Let them cook until they start to float, and then about 3 minutes after that (about 5-7 minutes total).
  20. You can eat them like this or fry them in a bit of vegan margarine and fried onions until they are brown on both sides.
Recipe by These Things I Love at