Description
A tender, gluten-free dough made with cream-style cottage cheese and a blend of gluten-free flours, filled with your choice of savory or sweet fillings.
Ingredients
½ cup cream-style cottage cheese (or sour cream, start with ⅓ cup)
¼ cup milk
1 large egg
1 tablespoon oil
½ cup brown rice flour
¼ cup cornstarch
¼ cup tapioca starch
2 tablespoons potato starch
2 tablespoons sweet rice flour
1 teaspoon xanthan gum
½ teaspoon salt
Filling of choice (mashed potatoes, cheese, onions)
Brown rice flour for dusting
Instructions
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Blend cottage cheese, egg, milk, and oil until smooth.
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Mix dry ingredients in a stand mixer.
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Slowly add wet ingredients to dry, mix until dough forms.
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Roll dough thin between plastic wrap.
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Add filling to one half, fold and seal edges.
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Refrigerate perogies before cooking.
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Boil in salted water until they float, then cook 1 more minute.
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Serve warm with butter or sauce.
Notes
- Roll dough to 1/16 inch thickness.
- Keep work surface lightly floured to prevent sticking.
- Freeze uncooked perogies on a tray for longer storage.
- Optional pan-fry after boiling for crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: main dish, dumplings
- Method: Boiling
- Cuisine: Eastern European
