Gluten Free Potato Pierogi

Name: Gluten Free Potato Pierogi
Yield: 40
Ingredients: For the Dough; 1/2 cup (112 g) sour cream, at room temperature; 2/3 cup (170 g) milk, at room temperature; 1 egg (60 g, out of shell) at room temperature, beaten; 1/8 teaspoon kosher salt; 2 1/2 cups (350 g) high-quality all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading; 1 teaspoon xanthan gum (omit if your blend already contains it); For the filling; 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 (112 g) sour cream, at room temperature; 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

Gluten Free Potato Pierogi was pinched from <a href="http://glutenfreeonashoestring.com/gluten-free-potato-pierogi/" target="_blank">glutenfreeonashoestring.com.</a>

"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 … more »..."

INGREDIENTS

•

For the Dough

•

1/2 cup (112 g) sour cream, at room temperature

•

2/3 cup (170 g) milk, at room temperature

•

1 egg (60 g, out of shell) at room temperature, beaten

•

1/8 teaspoon kosher salt

•

2 1/2 cups (350 g) high-quality all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading

•

1 teaspoon xanthan gum (omit if your blend already contains it)

•

For the filling

•

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 (112 g) sour cream, at room temperature

•

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

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