Gluten-free living just got better! We all miss these delightful little dumplings, fried with a little butter and onion. Oh, I can't wait!
- 1 bag Pie Crust Mix
- ½ tsp salt
- ¼ c. sour cream
- 2 egg
- ½ c. milk room temp
Potato Cheddar Filling
- 2 c. mashed potatoes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 c. grated cheddar cheese
Combine pie crust mix, salt, sour cream, egg, and milk in a large bowl.
Mix until the dough comes together. If the dough is dry, add more water 1 tablespoon at a time, until it's moist and springy. If the dough is sticky, add tapioca flour, 1 tablespoon at a time, until it's smooth.
Cover loosely with plastic wrap and let rest 30 minutes. This will allow the gluten-free flour to fully absorb the moisture. Divide it in half, wrap the other half in plastic, and set it aside.
On a work surface, lay plastic wrap and dusted it with tapioca flour, roll out the pierogi dough to a 1/8-inch thickness.
Using a 3-inch round cutter, cut the dough. Gather scraps, cover with plastic wrap and set aside.
Using a 1 1/2-inch cookie scoop, portion the filling of choice, on all the dough circles.
Fold the dough over filling to create a half-moon shape. Press edges together, sealing and crimping with your fingers (or use a fork) as for a pie.If the dough is dry, moisten edges with egg wash (1 egg beaten with 1 teaspoon water) before pressing edges together. Roll, cut and fill reserved scraps.
Pierogi can be boiled fresh or frozen. Bring a deep pot of salted water to a rolling boil. Reduce to a simmer and drop 12 pierogi at a time into the water. Stir once so they don't stick to the bottom. When they rise to the surface, cook 5 minutes on each side or until dough is done to your liking (based on the thickness of dough).
Remove with a slotted spoon to a platter that has been smeared with butter. Pierogi will stick together if drained in a colander, even if the colander has been coated with cooking spray.
Repeat until all pierogi are cooked. Serve with melted butter, confectioners' sugar (for sweet fillings) and sour cream, if desired. Or sauté in melted butter until golden. Serve warm!