When I saw this recipe posted over at Mennonite Girls Can Cook, I knew it was going to be on my MUST TRY list! And boy, I have not been disappointed. Although I have not used the dough for perogies yet, we have loved the noodles with some cream gravy & onions…yum! After going gluten-free, I thought that the perogies & keilke were off the list for life, but that wasn’t the case at all. Thank you, Julie, for the great recipe!! The dough rolls out and cuts fabulously, and when they cook up, they separate nicely. Very impressed! We’ve started making a triple batch of this recipe, so there would be enough for lots of leftovers too, because fried up the next day, they taste fantastic! This Mennonite girl is happy. 
Ingredients:
- 1 1/2 cup cream-style cottage cheese
- 1 egg
- 1/4 cup milk
- 1 Tbsp oil
- 1/2 cup brown rice flour
- 1/4 cup potato flour (I’ve been using potato starch without a problem, only saw now that it is supposed to be flour)
- 1/4 cup tapioca starch
- 2 tsp xanthan gum
- 1/2 tsp salt
Directions:
- Place first 4 ingredients into blender and mix until totally smooth.
- Put dry ingredients in plastic bag and mix thoroughly.
- Pour liquid ingredients into bowl and add the dry ingredients. Mix thoroughly, turn out onto dusted counter and knead until smooth – redust as needed until dough is non-sticky. I like sweet rice flour for rolling gluten-free dough but you can also use tapioca flour (Because of the cottage cheese in the dough the dough has a bit of a different texture but it handles well.)
- Roll dough out as thin as possible and cut out your circles using cookie cutter or tumbler.
- Add your preferred filling and pinch edges of pergoies firmly.
NOTE: Always freeze your perogies before cooking – keeps a better seal on edges
Drop frozen perogies into boiling salted water with a tbsp of oil added. Boil for about 5 minutes. Drain drizzle with melted butter, or brown in butter in frying pan — then serve with cream gravy and fried onions.
Noodle (Keilke) Variation:
- Roll out your dough as thin as possible. Cut dough into 2-3″ strips. Re-dust with sweet rice flour, and stack three strips of dough on top of one another. Cut through 3 strips of dough at a time, giving you 3 noodles for every cut. Between a 1/4 to an 1/8″ works well. Repeat until all the dough has been rolled & cut.
- Boil them for several minutes in salted water, then drain well in colander.
- Toss with some cream gravy and serve, or transfer to frying pan and brown noodles in olive oil and butter.
Source: Mennonite Girls Can Cook
Good job Jeanine..you certainly are doing a good job in food prep. You are not missing any kind of food that you enjoy. Great pic..makes me hungry for homemade noodles.
Oh my Jeanine now I am hungry for noodles too..how far again to your house?? lol
Julie does a great job of submitting gluten free recipes on our blog.
Seeing that pic makes me hungry for them too, Betty.
How far?? Well, just over the river & through the woods! lol
And Julie does an AMAZING job with GF recipes! Love it!
Holy moly!!! Between yesterday and today’s posts, I am in need for some pierogi goodness right away!!! Um, what time is dinner tonight?!
Hi Jeanine,
After complaining about GF bread, I tried this recipe and have to say its the best one yet. My bread was flat on top, maybe because I had to substitute some ing. I can’t do dairy so I used rice milk instead of the water and left out the skim milk powder. I also subbed honey for the sugar, and used traditional yeast because that was what I had. My whole family enjoyed it!
Love the new look. Surprise!! I had some cottage with MALTODEXTRIN and had a reaction. The carton was labled gluten-free but it seems some people aren’t up on that. I did e-mail the distributers. Margaret
Jeanine, is there a dairy free version for this receipie?
Thank you in advance
I don’t have a dairy free version of these same noodles, since this recipe relies quiet heavily on dairy. However, here is a recipe that a reader made for a homemade noodle that does not have any dairy. http://www.thebakingbeauties.com/2011/01/aines-real-honest-to-goodness-noodles.html
Will that receipe work for vareniki you think ?
No, I don’t think it would. Makes great noodles for noodle soup though.
For vereniki, I’d probably lean towards using a tortellini dough instead. I’ve had my eye on this one, although I haven’t tried it yet: http://noglutennoproblem.blogspot.ca/2011/07/gluten-free-ratio-rally-tortellini.html
I tried to make these perogies but the dough was incredibly sticky. I could barely knead it because the dough just stuck to my hands and adding more tapioca flour didn’t see to help. What did I do wrong? Are you supposed to chill the dough first?
I would really like to make these but cannot find cream style cottage cheese. Is there a substitute or could I blend small curd? I live on the west coast, maybe a regional thing? Thanks.
Hmm…I’m not sure! The gal that created this recipe also lives on the west coast, so that shouldn’t be a problem. Any creamy cottage cheese should work, just not the very dry cottage cheese.
You could try adding a little heavy cream to dry cottage cheese. I have used that as a sub for other recipes using creamed cottage cheese with good results.
Thanks, Robin!