Gluten-Free Pierogi with Potato and Cheese Filling (Dairy-Free)

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 3/4 cup Warm Water
• 2 tablespoons Olive Oil
• 2 pounds Potatoes, peeled and boiled
• 1 cup Dairy-Free Cheddar Cheese, shredded
• 1/4 cup Dairy-Free Sour Cream
• 1/2 medium Onion, chopped
• 1 tablespoon Vegetable Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a large bowl, combine gluten-free flour, xanthan gum, and salt.
2. 2Gradually add warm water and olive oil, mixing until a dough forms. Knead for 2-3 minutes on a lightly floured surface.
3. 3Wrap the dough in plastic wrap and let it rest for 30 minutes.
4. 4While the dough is resting, prepare the filling. Mash the boiled potatoes and mix in dairy-free cheddar cheese and dairy-free sour cream. Season with salt and pepper.
5. 5Sauté chopped onion in vegetable oil until softened. Add to the potato and cheese mixture.
6. 6Roll out the dough to about 1/8 inch thickness on a lightly floured surface.
7. 7Use a round cookie cutter or glass to cut out circles from the dough.
8. 8Place a spoonful of filling in the center of each circle.
9. 9Fold the dough over to form a half-moon shape and pinch the edges to seal tightly.
10. 10Steam the pierogi for 8-10 minutes, or until cooked through. Serve hot.

Substitutions

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