Gluten Free Potato Pierogi

Name: Gluten Free Potato Pierogi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: European, Eastern European
Ingredients: Save; 1/2 cup (112 g) sour cream, at room temperature; 2/3 cup (170 g) milk, at room temperature; 1 egg (50 g, weighed out of shell) at room temperature, beaten; 1/8 teaspoon kosher salt; 2 1/2 cups (350 g) all purpose gluten free flour blend (I used my Better Than Cup4Cup Blend), plus more for kneading; 1 teaspoon xanthan gum (omit if your blend already contains it); 1 pound potatoes (about 8 small red skin potatoes or 1 large potato); 1 small onion, peeled and diced; 2 tablespoons clarified butter or ghee (can substitute olive oil); 1/2 cup (about 2 ounces) shredded cheese (I used a blend of Monterey jack and cheddar); Kosher salt and freshly ground black pepper, to taste; For finishing; 1 egg, beaten; 2 tablespoons ghee or clarified butter (can substitute olive oil)

Instructions

Prep:40minCook:10min

There are many ways to make pierogi, and everyone seems to have their favorite. This is my favorite recipe for gluten free potato pierogi, as the dough is made with both milk and sour cream. There’s no way around it. Pierogi takes some time to prep. I promise that this dough will work – just […]

Updated at: Thu, 17 Aug 2023 02:45:42 GMT