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Gluten Free Perogies

Gluten Free Perogies
This recipe makes 24 Gluten Free Perogies.

Perogies are on the top 10 list of things I miss/missed when I got sick and had to go allergy free. I am SO glad these recipes now exist!!!

1/2 Cup Sour Cream (LF, non dairy or my fav...0% Greek yogurt)
1 Cup Rice Flour (or any GF flour blend)
1/2 Cup CornStarch
2 Large White Potatoes
1/2 of a White Onion
2 Tbsp Butter (Smart Balance or any other non dairy or vegan "butter")
1/4 Cup Milk (non dairy or 0%/Fat Free LF milk) 
1/2 Cup Shredded Cheese (LF or non dairy)
Salt and Pepper (kosher salt)
1. In a large mixing bowl, mix sour cream, rice flour and cornstarch until a smooth dough forms.
2. Cover the dough and place in the fridge for 1/2 an hour.
3. Peel, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
4. Dice then fry onion in the remaining butter.
5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
8. Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.
9. Fill a large pot half full with water, bring to boil.
10. Add pierogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
12. Serve with a side of sour cream.
Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way. 


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