Pierogi Dough
INGREDIENTS:
2/3 cup tapioca flour
2/3 cup potato starch flour
2/3 cup brown rice flour
3 tablespoons corn starch
2/3 teaspoon salt
1 teaspoon xanthan gum
1 stick butter
2/3 cup sour cream
3 eggs, beaten
1 teaspoon apple cider vinegar
DIRECTIONS:
Eggs, butter, and sour cream should be cold for best results.
Combine dry ingredients in mixing bowl.
Cut cold butter into slices and work into flour mixture with pastry cutter.
Add eggs, sour cream and vinegar. Stir until well blended. Work dough into a ball using hands, adding a little more flour, as needed. Dough should be not be sticky.
Roll 1/4 of the dough at a time. Roll out as for pie crust. Flour board and rolling pin so dough doesn’t stick to surfaces. You can also roll dough between wax paper sheets, but flour those as well.
Cut 3″ circles out of dough.
Fill centers with approximately 1 tablespoon of cold filling.
Gently fold in half. Gently press edges together to seal.
To freeze: Arrange pierogies onto cookie sheet so none are touching. Freeze until solid. Remove from tray. Store in freezer bags.
To cook: Place frozen pierogies into boiling water. Boil gently until they float to surface (approximately 3-5 minutes). Drain.
To serve: Melt 1 stick of butter. Add 1 chopped onion. Fry until onions are nicely browned. Toss mixture over pierogies.
Makes 4 dozen.
Recipe courtesy Jamie f.