Gluten-Free Pierogi with Sweet Cheese Filling

Instructions

1. 1In a large mixing bowl, combine the 1 cup Rice Flour, 0.5 cup Sweet Rice Flour (Mochiko), 0.5 cup Tapioca Starch, and 1 tsp Xanthan Gum. Whisk these dry ingredients together thoroughly until they are evenly mixed.
2. 2Add the 1 Egg to the dry mixture. Gradually pour in the 0.75 cup Warm Water while mixing with a spoon or your hands until a shaggy dough forms, then transfer it to a clean surface. Knead the dough for 3-5 minutes until it becomes smooth and elastic.
3. 3In a separate medium-sized bowl, combine the 1 cup Farmer's Cheese (Twaróg), 0.25 cup Sugar, 1 Egg Yolk, and 1 tsp Vanilla Extract. Mix these ingredients thoroughly with a fork or spoon until the filling is well combined and smooth.
4. 4Lightly dust a clean, flat surface with a small amount of the 1 cup Rice Flour. Roll out the dough using a rolling pin until it is about 0.1588-0.3175 cm (0.15-0.3 cm) thick, then use a 6.35 cm (6 cm) round cookie cutter or the rim of a glass to cut out circles. Gather and re-roll any dough scraps to cut more circles.
5. 5Place approximately 1 teaspoon of the prepared cheese filling in the center of each dough circle. Fold the dough in half over the filling to create a crescent shape, then press the edges firmly together with your fingers and crimp with a fork to seal securely.
6. 6Fill a large heavy-bottomed pot with water and add 1 teaspoon of salt. Bring the water to a rolling boil over high heat (100°C / 100°C), then carefully add the pierogi in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the pierogi float to the surface and appear slightly plump.
7. 7Using a slotted spoon, carefully remove the cooked pierogi from the boiling water and drain them well. Heat a 25.4 cm (25 cm) skillet over medium heat (148.9-176.7°C / 150-175°C) and add the 2 tbsp Butter or Oil.
8. 8Once the butter is melted or the oil is shimmering, add the drained pierogi to the skillet in a single layer. Pan-fry for 2-3 minutes per side, until they are golden brown and slightly crispy, then serve warm.

Substitutions

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