Gluten Free Pierogi

[patriceinil]

Ingredients for the pierogi dough:

2 Cups gluten free flour blend (make sure it doesn't have xanthan gum added, if it does DO NOT add the additional amount in the recipe)

1/2 Cup Sour Cream, room temperature

2/3 Cup Milk, room temperature

1 Large Egg, beaten at room temperature

1/8 tsp salt

2 TBS Arrowroot

1 tsp xanthan gum if not included in flour mix or 3 TBS of Ultra Gel

Mix dry ingredients together in a large bowl.

Beat egg and add to the sour cream. Stir into the dry ingredients.

Add the milk and stir well to combine.

If the dough is very sticky add a bit more flour to get a slightly sticky dough.

Wrap in plastic wrap and allow to rest several hours to over night. I have gotten better results letting gluten free flours rehydrate over night, you get a less gritty texture for the final product.

When the dough has rested, lightly flour parchment paper with gluten free flour. Use very little or it will dry the dough out too much. Roll dough between 2 sheets of parchment paper. Cut to size, brush edge with a bit of beaten egg and add a teaspoon of filling of choice. Fold over and pinch to seal.

Boil in plenty of salted water for 2-3 minutes after they float. Toss with butter or pan fry until lightly browned.

[Farmfresh]

I love these recipes! Keep them comin'!