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Pumpkin Ricotta Pierogies (gluten and dairy free)

  • Author: Michelle
  • Yield: 16 pierogies 1x


Units Scale

For the pierogi dough

  • 1 1/4 cup rice flour
  • 3/4 cup arrowroot starch
  • 2 tbsp chickpea flour
  • 1 tsp psyllium husk
  • 1/2 tsp salt
  • 1/2 cup warm water cup
  • 1/3 cup coconut yogurt
  • 1 egg
  • 1 tbsp avocado oil

For the filling

  • 2 tsp avocado oil
  • 1/2 yellow onion, diced
  • Salt to taste
  • 1/2 cup pumpkin puree
  • 1/3 cup dairy-free ricotta (I use kite hill)
  • 1 1/2 tsp dried sage

To serve

  • 1 tbsp chives, chopped
  • 1/2 cup dairy-free sour cream (I use coconut yogurt)


  1. To make the dough, combine the dry ingredients in a large bowl and whisk well. Add the yogurt, egg, water, and oil and stir until a dough forms. Use your hands to knead the dough for about a minute to fully combine. Set the dough in the fridge for 30 minutes to set.
  2. Using a pan, heat the oil over medium heat. Saute the onion and lightly salt. The onion should be soft and translucent. Add to a bowl and combine with the pumpkin puree, ricotta, sage, and extra salt to taste. Set aside.
  3. Dust a clean surface with arrowroot starch, and dust a rolling pin as well. Roll out the dough into a thin layer, about 1/4″ thick. Use a biscuit cutter (or a cup) to cut out the pierogi circles. You should have about 16 larger pierogies, or 20 smaller.
  4. Working with one piece of dough at a time, spoon about 2-3 tsp worth of the filling into the center of the dough. Fold over into a half moon, sealing the dough with your finger. Crimp the dough with a fork on both sides. Set aside on a clean plate and repeat for all of the dough and filling.
  5. Bring a pot of well-salted water to a boil and boil the pierogies in two batches, stirring to prevent sticking. Remove from the pot once they float.
  6. Using a large pan, add some oil to the base of the pan over medium heat. Fry the pierogies in two batches for a few minutes on each side or until crisp. Set aside.
  7. Serve the pierogies topped with chives and with a side of dairy-free sour cream of choice.


  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 pierogi
  • Calories: 108
  • Fat: 3.2g
  • Carbohydrates: 17.4g
  • Fiber: 1g
  • Protein: 2g