Pumpkin Ricotta Pierogies (gluten and dairy free)

Name: Pumpkin Ricotta Pierogies (gluten and dairy free)
Ingredients: 1 1/4 cup rice flour; 3/4 cup arrowroot starch; 2 tbsp chickpea flour; 1 tsp psyllium husk; 1/2 tsp salt; 1/2 cup warm water cup; 1/3 cup coconut yogurt; 1 egg; 1 tbsp avocado oil; 2 tsp avocado oil; 1/2 yellow onion, diced; Salt to taste; 1/2 cup pumpkin puree; 1/3 cup dairy-free ricotta (I use kite hill); 1 1/2 tsp dried sage; 1 tbsp chives, chopped; 1/2 cup dairy-free sour cream (I use coconut yogurt)

"These homemade pumpkin ricotta pierogies are about to uplevel your entire holiday season! This version is gluten and dairy-free, but tastes like the real thing...."

INGREDIENTS

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1 1/4 cup rice flour

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3/4 cup arrowroot starch

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2 tbsp chickpea flour

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1 tsp psyllium husk

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1/2 tsp salt

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1/2 cup warm water cup

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1/3 cup coconut yogurt

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1 egg

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1 tbsp avocado oil

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2 tsp avocado oil

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1/2 yellow onion, diced

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Salt to taste

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1/2 cup pumpkin puree

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1/3 cup dairy-free ricotta (I use kite hill)

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1 1/2 tsp dried sage

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1 tbsp chives, chopped

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1/2 cup dairy-free sour cream (I use coconut yogurt)

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