How To Make Pierogi with Cottage Cheese | Gluten Free Pierogi with Cottage Cheese

potato

🥗Healthier: sweet potato

💰Cheaper: mashed potato flakes

Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.

cheese

🥗Healthier: cottage cheese

💰Cheaper: processed cheese

Cottage cheese is lower in fat and higher in protein.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Add gluten-free flour, egg, oil, and salt into a stand mixer.

Pour in warm water and mix everything until well combined.

Keep mixing on low, increasing speed if necessary.

If the dough is too wet and sticky, add a little more flour; if too thick, add more water.

Mix until the dough is soft and pileable, checking for stretchiness.

Cover the dough and place it in a bowl, wrapping it in plastic wrap to rest for at least 30 minutes or refrigerate for a few hours or overnight.

Work with small pieces of dough, rolling it out with plenty of flour underneath and on the rolling pin.

Cut out circles from the rolled dough quickly to prevent drying.

Flip the dough circle onto your palm, add filling, and seal the edges tightly.

Place the filled pierogi on a floured board and cover with a towel or cling film to prevent drying out.

Bring a large pot of salted water to a rolling boil.

Reduce heat slightly and drop 5 to 10 pierogi at a time, stirring to prevent sticking.

Cook until they float to the top, then for an additional 5 minutes, monitoring closely to prevent overcooking.

Use a slotted spoon to remove pierogi and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens