Gluten-Free Pierogi with Potato and Cheese Filling

Instructions

1. 1Combine the 2 cups of mashed potato, 1 cup of cottage cheese, 1/2 cup of shredded cheddar cheese, 1/2 cup of sautéed onion, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium-sized mixing bowl. Stir thoroughly until all ingredients are evenly combined to create the filling.
2. 2In a large mixing bowl, whisk together the 2 cups of gluten-free flour blend, 1/2 cup of tapioca starch, and 1 teaspoon of xanthan gum. Add the 1 egg, 2 tablespoons of olive oil, and 1/2 cup of warm water; mix with a spoon or your hands until a cohesive dough forms. Transfer the dough to a clean, dry countertop and knead it gently for 2-3 minutes until it is smooth.
3. 3On a clean, dry surface, roll out the dough to a thickness of about 0.3175 cm (0.3 cm). Use a 5.08-7.62 cm (5-7.5 cm) round cookie cutter or the rim of a drinking glass to cut out as many circles as possible. Place approximately 1 tablespoon of the prepared filling in the center of each dough circle, then fold the dough over to form a half-moon shape and firmly pinch the edges together to seal.
4. 4Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C).
5. 5Carefully drop 4-6 pierogi into the boiling water, ensuring not to overcrowd the pot. Cook them for 3-5 minutes, or until they float to the surface and appear slightly puffed.
6. 6Using a slotted spoon, carefully remove the cooked pierogi from the pot, allow any excess water to drain, and serve immediately with your choice of melted butter, sour cream, or additional sautéed onions.

Substitutions

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