Best 3 Gluten Free Cheddar Bacon Perogies Recipes

GLUTEN FREE PEROGIES

Steps:

• Place first five ingredients in a blender and blend until smooth. Pour into a medium sized bowl.
• Sift and mix dry ingredients together and add to liquid mixture.
• Knead well with hands until dough is smooth.
• Cover and let stand while you make the filling.
• Roll thin on an oiled surface. Cut with 2 1/2 inch round cutter. Place teaspoonful of filling on each piece and seal edges tightly together.
• Drop perogies into boiling salted water. Boil for five minutes after the perogies float to the top of the water.
• Toss in melted butter and serve with onion, bacon bits and sour cream.

GLUTEN FREE CHEDDAR BACON PEROGIES

Steps:

• Filling:.
• Cook the onion in the butter until tender.
• Add onions and cheese to hot cooked potatoes and mash thoroughly.
• Add bacon, salt, and pepper to taste.
• Set aside, let cool to room temperature before using.
• Dough:.
• Mix flour and salt in a deep bowl.
• Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
• Knead until smooth (use floured board).
• Divide dough into 2 parts, cover, let stand 10 minutes.
• Roll dough thin on floured board.
• Cut dough using a round cookie cutter or drinking glass.
• Place spoonful of filling in each circle - fold in half.
• Press edges together with fingers. If dough does not stick, dampen edges slightly.
• Place on floured board and cover with damp towel to keep moist.
• Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
• Stir gently to keep from sticking - do not use a sharp spoon.
• Cook until perogies begin to float and are well puffed, about 3 minutes.
• Remove from pot and drain well.
• Continue to cook remaining perogies.
• If desired, after boiling fry with butter and chopped onions until slightly browned.

LAZY PEROGIES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking dish.
• Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Using a potato masher, mash the potatoes with the milk and butter until smooth. Stir in 1 teaspoon of onion salt, and season with salt and pepper. Set the mashed potatoes aside to cool. When cooled, mix with shredded Cheddar cheese.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and almost crisp, about 10 minutes. Place the onion into the hot bacon fat, and cook and stir until the onion is translucent, about 8 minutes. Break the bacon into pieces with a spoon or spatula, and set the bacon and onion aside. Mix the cottage cheese, egg, and 1 teaspoon of onion salt in a bowl.
• To make the casserole, place 3 lasagna noodles into the prepared baking dish, and spread with the cottage cheese mixture in an even layer. Top the cottage cheese with 3 more lasagna noodles, then spread potato-cheese mixture in a layer. Top the mashed potato layer with 3 more noodles, then spread the bacon and onion into an even layer on top of the casserole.
• Cover the casserole with aluminum foil, and bake in the preheated oven until the cheese is melted and the casserole is hot, about 30 minutes. Allow to set for about 10 minutes before serving.