Gluten-Free Pierogi with Potato and Cheese Filling (Using Rice Flour)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Rice Flour, 0.5 cup of Tapioca Starch, and 0.5 tsp of Salt. Whisk these dry ingredients together until they are well mixed. Add the 1 Egg and 0.75 cup of Warm Water, then mix with a spoon or your hands until a smooth dough forms. Knead the dough gently in the bowl for 2-3 minutes until it comes together.
2. 2Cover the dough tightly with plastic wrap or a clean kitchen towel and let it rest on your counter for 30 minutes. This resting period allows the flours to fully hydrate, making the dough easier to roll out and work with.
3. 3While the dough rests, prepare the filling. Wash the about 680 g of Potatoes and place them in a large pot. Cover the potatoes with cold water and bring to a boil over high heat (approximately 100°C / 100°C). Boil for 15-20 minutes, or until the potatoes are fork-tender. Drain the water completely and mash the potatoes thoroughly in the pot until smooth.
4. 4Peel and finely chop the 1 medium Onion into very small pieces, about 0.3175 cm (0.3 cm). In a medium skillet, melt the 2 tbsp of Butter over medium heat (approximately 162.8-176.7°C / 160-175°C). Add the chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are soft and golden brown.
5. 5In a medium bowl, combine the mashed potatoes, about 113 g of Cream Cheese, and about 113 g of Cheddar Cheese. Add the sautéed golden brown onion to this mixture. Mix everything together until all ingredients are well combined and the filling is smooth.
6. 6Lightly dust a clean, dry surface with a small amount of rice flour (from the remaining 2 cups). Roll out the dough using a rolling pin until it is about 0.3175 cm (0.3 cm) thick. Use a 5.08-7.62 cm (5-7.5 cm) round cookie cutter or the rim of a glass to cut out circles from the dough. Gather any dough scraps, gently knead them together, and re-roll to cut out more circles until all dough is used.
7. 7Place 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 together firmly with your fingers, then crimp them with a fork to seal completely, ensuring no filling can escape.
8. 8Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C). Carefully lower 5-7 pierogi into the boiling water at a time, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until the pierogi float to the surface and the dough appears slightly translucent. Remove the cooked pierogi from the pot using a slotted spoon and let them drain briefly.
9. 9In a medium skillet, heat the 2 tbsp of Oil over medium heat (approximately 162.8-176.7°C / 160-175°C). Once the oil is hot, add the cooked pierogi in a single layer, making sure not to overcrowd the pan. Fry for 3-5 minutes per side, turning once, until they are golden brown and slightly crispy on both sides. Serve the pierogi immediately while hot.

Substitutions

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