Gluten Free Potato Pierogi Pressure Cooker Recipe
This gluten free potato pierogi recipe features creamy potato and onion filling wrapped in tender, pressure-cooked dough. Perfect for comfort food lovers!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.5 cup sour cream room temperature
- 0.66 cup milk room temperature
- 1 egg beaten, room temperature
- 0.125 teaspoon kosher salt
- 2.5 cups gluten free flour blend plus more for kneading
- 1 teaspoon xanthan gum omit if blend contains it
- 1 pound potatoes 8 small red or 1 large
- 1 onion small, peeled and diced
- 2 tablespoons clarified butter or ghee can substitute olive oil
- 0.5 cup sour cream room temperature
- 0.5 cup shredded semi-hard cheese Monterey jack and cheddar
- kosher salt to taste
- black pepper to taste
- 1 egg beaten, for sealing
Instructions
Instructions
- Peel and chop potatoes. Boil in salted water until fork tender, about 15 minutes.
- While potatoes cook, sauté diced onion in ghee over medium heat until golden and translucent (5–7 minutes).
- Drain potatoes and mash them with sour cream and sautéed onions. Season with salt. Let cool.
- In a bowl, mix sour cream, milk, egg, and salt until smooth. Add flour and xanthan gum gradually. Stir to form dough.
- Knead dough on floured surface until smooth and a little springy. Let rest covered for 15 minutes.
- Roll dough ⅛ inch thick. Cut 3-inch rounds. Fill each round with 1–2 teaspoons of potato filling.
- Fold, seal edges by pinching or with a fork.
- Boil pierogi in salted water in batches until they float (about 3 minutes). Drain and dry on paper towel.
- Sauté pierogi in ghee until browned, about 2 minutes per side. Serve warm.
- Optional: Serve with extra ghee or sour cream for more richness.
Notes
Refrigerate cooked pierogi up to 3 days. Freeze cooked or uncooked pierogi by flash freezing first to prevent sticking. Reheat gently to maintain tenderness.