Gluten-Free Pierogi with Potato and Cheese Filling

Ingredients

• 2 cups Gluten-free all-purpose flour
• 1 tsp Xanthan gum
• 1 large Egg
• 2 tbsp Olive oil
• 0.75 cup Warm water
• 1 lb Potatoes
• 4 oz Cream cheese
• 0.5 cup Cheddar cheese
• 0.5 medium Onion
• 2 tbsp Butter
• 0.75 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Combine the 2 cups of gluten-free all-purpose flour and 1 tsp of xanthan gum in a large bowl. Add the 1 large egg and 2 tbsp of olive oil. Gradually pour in the 0.75 cup of warm water, mixing with a spoon until a shaggy dough forms.
2. 2Transfer the dough to a clean, dry countertop or continue kneading it in the bowl for 2 to 3 minutes until it becomes smooth and elastic. Cover the dough tightly with plastic wrap and let it rest at room temperature for 30 minutes; this allows the gluten-free flours to hydrate and the dough to become easier to roll.
3. 3Place the 1 lb of potatoes in a large heavy-bottomed pot and cover them with cold water. Bring the water to a rolling boil over high heat (around 212°F / 100°C) and boil for 15 to 20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly, then return them to the pot and mash until smooth. Stir in the 4 oz of cream cheese, 0.5 cup of cheddar cheese, 0.75 tsp of salt, and 0.25 tsp of black pepper until well combined.
4. 4Dice the 0.5 medium onion into 1/4-inch (0.6 cm) pieces. Melt the 2 tbsp of butter in a 10-inch skillet over medium heat (around 300°F / 150°C). Add the diced onion and sauté for 5 to 7 minutes, stirring occasionally, until the onion is soft and translucent with golden-brown edges. Add the cooked onion to the mashed potato mixture and stir until evenly distributed.
5. 5Divide the rested dough in half. On a clean, dry countertop, place one half of the dough between two sheets of plastic wrap or parchment paper. Roll the dough out evenly to a thickness of about 1/8 inch (0.3 cm). Use a 3-inch (7.5 cm) round cookie cutter or the rim of a glass to cut out as many circles as possible. Gather the scraps, gently re-roll, and cut more circles. Repeat with the second half of the dough.
6. 6Place about 1 tablespoon of the potato and cheese filling in 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 to seal, then crimp with a fork to ensure a tight seal and decorative edge.
7. 7Fill a large heavy-bottomed pot with water and add the remaining 0.75 tsp of salt. Bring the water to a rolling boil over high heat (around 212°F / 100°C). Carefully drop 5 to 6 pierogi into the boiling water, ensuring they do not overcrowd the pot. Cook for 3 to 4 minutes after they float to the surface; they will appear slightly puffed and tender.
8. 8Use a slotted spoon to carefully remove the cooked pierogi from the pot. Place them on a plate and serve immediately.

Substitutions

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