Gluten-Free Pierogi with Dairy-Free Potato and Onion Filling

Instructions

1. 1Combine the 2 cups of Gluten-Free All-Purpose Flour Blend, 0.5 cup of Tapioca Starch, 0.5 cup of Potato Starch, and 1 tsp of Salt in a large mixing bowl. Add the 1 Egg and 2 tbsp of Olive Oil. Gradually pour in the 0.75 cup of Warm Water while mixing until a shaggy dough forms.
2. 2Transfer the dough to a clean, dry surface and knead it for 3-5 minutes until it feels smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes; this allows the starches to fully hydrate and makes the dough easier to roll.
3. 3Wash the about 680 g of Potatoes and place them in a large heavy-bottomed pot. Cover the potatoes with cold water by at least 2.54 cm (2.5 cm) and add 1 tsp of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork; drain the potatoes completely and mash them thoroughly in the pot until smooth, with no lumps remaining.
4. 4Dice the 1 large Onion into 0.635 cm (0.6 cm) pieces and mince the 2 cloves of Garlic. In a 25.4 cm (25 cm) skillet, melt 1 tbsp of Vegan Butter over medium heat (148.9-162.8°C / 150-160°C); add the diced onion and minced garlic, and sauté for 8-10 minutes, stirring occasionally, until the onion is softened and lightly golden brown, then add this sautéed mixture to the mashed potatoes.
5. 5To the mashed potatoes with the sautéed onion and garlic, add the 0.5 cup of Dairy-Free Sour Cream and 2 tbsp of Nutritional Yeast. Stir well to combine all ingredients thoroughly; add 1/2 tsp of salt to the filling and stir, then taste and add more salt if desired, up to another 1/2 tsp.
6. 6Lightly dust a clean, dry work surface with a small amount of the Gluten-Free All-Purpose Flour Blend. Roll out the rested dough to an even 0.3175 cm (0.3 cm) thickness; using a 7.62 cm (7.5 cm) round cookie cutter or the rim of a glass, cut out as many circles as possible, then gather the dough scraps, gently knead them together, and re-roll to cut more circles until all dough is used.
7. 7Take one dough circle and place approximately 1 tablespoon of the potato and onion filling in the center. Fold the dough over the filling to create a half-moon shape; press the edges firmly together with your fingers to seal the pierogi completely, ensuring no filling can escape during cooking, then repeat with the remaining dough circles and filling.
8. 8Fill a large pot with water and bring it to a rolling boil over high heat, then add 1 tbsp of salt to the boiling water. Carefully place 5-7 pierogi into the boiling water, ensuring not to overcrowd the pot; boil for 3-5 minutes, or until the pierogi float to the surface and the dough appears cooked through and slightly translucent, then use a slotted spoon to carefully remove the cooked pierogi from the water and repeat this process in batches until all pierogi are boiled.
9. 9If desired, melt the remaining 1 tbsp of Vegan Butter in a 30.48 cm (30 cm) skillet over medium heat (148.9-162.8°C / 150-160°C). Add the boiled pierogi in a single layer, without overcrowding the pan; pan-fry for 2-3 minutes per side, or until they are golden brown and slightly crispy.

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