Delicious Gluten Free Vegetable Pierogis

Cooking gluten-free, no matter how long you have been doing it, is always difficult. You need the perfect ingredients that will not cause your creation to flop but don’t want to spend $15 dollars on a bag of almond flour. This is exactly what I had in mind when creating this and all of my recipes; not spending a lot of money but having your food taste delicious.

This homemade pierogi recipe is a family favorite that is perfect for those nights when you want to whip up something quick but still want a nutritious meal.



  • 1/2 cup sour cream
  • 1 cup white rice flour
  • 1/2 cup corn starch -potato starch also works
  • 1/2 tsp salt


  • 1/2 white onion chopped
  • 1/3 cup shredded carrots
  • 1/2 cup chopped lettuce
  • 2 large russet potatoes
  • Salt and pepper
  • Sprinkle of cheddar cheese (optional)


  1. Combine all the ingredients for the dough in a mixing bowl. Add more rice flour or corn starch if needed. Combine until a dough forms then place in the fridge for 1/2 hour to firm.
  2. Filling: skin and boil the potatoes. Once they are done chop them up into 1/4 inch square pieces
  3. Add the chopped white onion, shredded carrots, chopped lettuce, potatoes and salt + pepper into a bowl and combine.
  4. Take the dough out of the fridge and roll it out. Then take a circular cookie cutter or glass cup, cut out circles.
  5. Place 1/2 tbsp of your filling into each circle, fold the circle in half and crimp the edges. Repeat until all of your mixture is used up.
  6. To warm, take a frying pan and place 1/2 cup water with 1 tbsp canola oil into it and place your pierogis flat side down into it, cover with a tight lid and let cook on medium-high heat for 11 minutes or until the flat side becomes lightly browned and crispy.
  7. Enjoy πŸ™‚

Delicious gluten-free vegetable pierogis

DIY Lifestyle
Prep Time 10 mins
Cook Time 8 mins
Course Appetizer
Servings 5 servings


  • 5 sheets of rice paper
  • 15 thinly sliced carrot strips & onion strips
  • 1/2 cup bean spouts
  • 1/2 cup lettuce- break off tiny pieces of lettuce
  • 1/2 cup fried egg – replace with tofu if making vegan
  • 3 tbsp gluten free hoisin sauce
  • canola oil
  • olive oil spray
  • olive oil for brushing
  • Teriyaki ginger dipping sauce:
  • 1/2 tbsp fresh ginger
  • 1/4 cup gluten free soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tbsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp sesame oil toasted
  • 1/3 cup water


  • Take skillet and add all the vegetables into it, drizzle canola oil over them and cook until lightly browned/fried
  • While they are cooking fry up egg/ tofu and add to veggie mix
  • While that is cooking, boil a pot of water and add 1 piece of rice paper at a time for a few seconds (until flimsy) into the water, repeat with rest of rice paper until all pieces are ready (pliable) to use
  • Once veggies & egg are done take 1 piece of rice paper, spread a little hoisin sauce over it and roll veggie + egg mixture in remembering to leave a small gap at the edge, roll up, repeat until all the rice paper and mixture are gone
  • Preheat oven to 400 degrees F and spray baking tray with olive oil to avoid sticking, place spring rolls on tray and lightly brush olive oil over them to help avoid sticking.
  • Place rolls in the oven for 10-15 minutes or until a crispy and lightly browned outside can be seen, flip them and put back in oven for another 10 minutes
  • While rolls are cooling start preparing the dipping sauce.
  • Dipping sauce:
  • In a sauce pan combine soy sauce, brown sugar, water, rice vinegar and sesame oil on medium heat till sugar dissolves
  • Add in ginger and stir
  • Add in corn starch, bring to a boil, then reduce heat to simmer on low for 2-3 minutes, or until the sauce thickens
  • Remove from heat and stir in sesame seeds.
  • Serving:
  • Plate your spring rolls, add the dipping sauce to a bowl, ENJOY πŸ™‚

Make this recipe and tag @theresahealeyy in your Instagram photo for a chance to be featured on my blog!

Thanks for reading today’s post and checking out my blog. Next blog post β†’ Wednesday!

𝐻𝒢𝓋𝑒 𝒢 𝑔𝓇𝑒𝒢𝓉 π’Ήπ’Άπ“Ž!

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      1. Glad to hear it! πŸ‘πŸΌπŸ‘πŸΌπŸ˜

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