Gluten-Free Pierogi with Cheese and Potato Filling

Ingredients

• 2 large Potato, peeled and boiled
• 1 cup Farmer's Cheese (Twaróg)
• 0.5 medium Onion, finely chopped
• 2 tablespoons Butter
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 cups Gluten-Free All-Purpose Flour Blend
• 1 large Egg
• 0.75 cup Warm Water

Instructions

1. 1Melt the 2 tablespoons of Butter in a 10-inch skillet over medium heat (approximately 300-325°F / 150-160°C). Add the 0.5 medium Onion, finely chopped, to the skillet. Sauté the onion for 5-7 minutes, stirring occasionally, until it is softened and golden brown, then remove the skillet from the heat.
2. 2In a large bowl, mash the 2 large peeled and boiled Potatoes until smooth. Add the sautéed 0.5 medium Onion, the 1 cup of Farmer's Cheese, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black Pepper to the mashed potatoes. Mix all ingredients thoroughly until well combined, then set the filling aside to cool completely for at least 15 minutes, which will make it easier to handle.
3. 3In a separate large bowl, combine the 2 cups of Gluten-Free All-Purpose Flour Blend, the 1 large Egg, and the 0.75 cup of Warm Water. Mix with a sturdy spoon or your hands until a smooth, cohesive dough forms; the dough should be soft but not overly sticky.
4. 4Place the dough on a piece of parchment paper or a non-stick silicone mat. Roll out the dough to an even thickness of approximately 1/8 inch (0.3 cm). Using a round cookie cutter or the rim of a glass, cut out circles that are about 2.5-3 inches (6-7.5 cm) in diameter; gather any dough scraps, gently re-roll them, and cut out additional circles until all dough is used.
5. 5Place about 1 tablespoon of the cooled cheese and potato filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Carefully pinch the edges together very tightly to seal, ensuring no gaps remain for the filling to escape during cooking.
6. 6Fill a large pot with at least 4 quarts (approximately 4 liters) of water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully lower 5-7 pierogi into the boiling water at a time, making sure not to overcrowd the pot. Cook for 3-5 minutes; the pierogi are done when they float to the surface and appear slightly plump.
7. 7Using a slotted spoon, carefully remove the cooked pierogi from the boiling water and transfer them to a serving plate. Repeat the cooking process with the remaining pierogi, boiling them in batches. Serve the pierogi immediately.

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