Gluten Free Cheese and Potato Pierogi

gluten free pierogi

Makes about 50 pierogi

Pierogi Dough

1 c tapioca starch

1 c sweet glutinous white rice flour (plus some to dust counter)

1/2 cup potato starch

1/2 cup cornstarch

1 teaspoon salt

2 teaspoons xanthan gum

1/2 teaspoon salt

1/4 cup sour cream

1 egg,

1 cup water

Combine starches and flour and salt. In a small bowl mix sour cream, egg and water in a large bowl. Mix until dough comes together. If dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add more flour, 1 tablespoon at a time, until it's smooth.

On a floured work surface, knead dough for 3 or 4 minutes until elastic. Cover dough with plastic wrap and let rest for at least 30 minutes.

POTATO FILLING:

2 tbsp. butter

2 med. onions, chopped

1/2 lb. cheddar cheese, shredded

2 1/2 c. cooked, hot, mashed potatoes

To Make Potato Filling: Melt butter in medium saucepan and sauté onions until translucent; about 5 minutes. Add onions and cheese to hot mashed potatoes. Mix until cheese melts and potatoes. Let cool before filling. Makes enough to fill about 50 pierogi.

Putting it all together

On a floured surface, roll out dough to about 1/8 inch thick. Using a glass or cookie cutter measuring 2 1/2 inches in diameter, cut out as many circles as possible. Gather dough scraps together, rolling them out again, and continue cutting.

Form filling into 1 1/2-inch balls, and place a ball in the center of each dough circle. Holding a circle in your hand, fold dough over filling, and pinch the edges, forming a well-sealed crescent. Transfer to linen towel. Continue this process until all dough circles are filled.

Place pierogi in boiling water in batches. They will sink to the bottom of the pot and then rise to the top. Once they rise, let them cook for about a minute more. Meanwhile, drizzle platter with remaining 8 tablespoons melted butter. Remove pierogi from pot, and transfer to platter to prevent sticking. Serve immediately.

Mix until cheese melts and potatoes. Let cool before filling. Makes enough to fill about 50 pierogi.