Gluten-Free Pierogi with Potato and Cheese Filling

Ingredients

• 2 pounds Potato
• 1 cup Cottage Cheese
• 0.5 cup Mashed Potato Flakes (gluten-free)
• 1 medium Onion
• 4 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Gluten-free all-purpose flour
• 0.5 cup Tapioca starch
• 1 large Egg
• 2 tablespoons Olive oil
• 0.75 cup Warm water

Instructions

1. 1Place the 2 pounds of potato into a large heavy-bottomed pot. Add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat (212°F / 100°C). Reduce heat to medium-high and boil for 15-20 minutes, or until the potatoes are easily pierced with a fork.
2. 2Drain the cooked potatoes completely. Mash them thoroughly until smooth, then transfer to a large bowl and let them cool for 15 minutes, or until they are only slightly warm to the touch, to prevent the cottage cheese from melting.
3. 3To the slightly cooled mashed potatoes in the large bowl, add the 1 cup of cottage cheese, 0.5 cup of gluten-free mashed potato flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix all ingredients thoroughly with a spoon until well combined and uniform.
4. 4Dice the 1 medium onion into 1/4-inch pieces. In a 10-inch skillet, melt 2 tablespoons of butter over medium heat (325°F / 160°C). Add the diced onion and sauté for 8-10 minutes, stirring occasionally, until the onion pieces are soft and golden brown. Add the sautéed onion to the potato mixture in the large bowl and stir to combine.
5. 5In a separate large bowl, combine the 2 cups of gluten-free all-purpose flour, 0.5 cup of tapioca starch, 1 large egg, 2 tablespoons of olive oil, and 0.75 cup of warm water. Mix with a spoon or your hands until a cohesive dough forms. Knead the dough gently in the bowl for 2 minutes until smooth.
6. 6Divide the dough into two equal portions. On a clean, dry surface, place one portion of dough between two sheets of parchment paper. Roll out the dough using a rolling pin until it is approximately 1/8-inch thick. Using a 3-inch round cookie cutter or the rim of a glass, cut out as many circles as possible. Gather the dough scraps, combine with the second portion, and repeat the rolling and cutting process until all dough is used.
7. 7Place approximately 1 tablespoon of the potato and cheese filling into the center of each dough circle. Fold one side of the dough over the filling to meet the other side, forming a half-moon shape. Press the edges firmly together with your fingers, then crimp them with a fork to create a tight seal, ensuring no filling can escape.
8. 8Fill a large heavy-bottomed pot with at least 4 quarts of water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully lower 6-8 pierogi into the boiling water, ensuring they do not overcrowd the pot. Cook for 3-5 minutes, or until the pierogi float to the surface and the dough appears slightly translucent and cooked through. Remove the cooked pierogi from the water using a slotted spoon.
9. 9In a clean 10-inch skillet, melt the remaining 2 tablespoons of butter over medium-low heat (250°F / 120°C) until it is fully liquid and lightly golden. Serve the cooked pierogi immediately, drizzled with the melted butter.

Substitutions

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