Pierogi are filled dumplings that originated in Asia and Eastern Europe. They can also be known as varenyky in Ukrainian (“pierogi” is a Polish word). Pierogi can be sweet or savory, and filled with a variety of preparations including potato, beef, different cheeses, mushrooms, sauerkraut, and more.
Boil the potatoes and drain them, then add the cheese, salt, and pepper.
Mash and stir the potatoes to mix well. Place the potato mixture in the refrigerator until cooled completely.
Mix together the farmers cheese, egg yolk, and salt and refrigerate.
Whisk together the gluten free flour, tapioca starch, xanthan gum, and salt.
Work the eggs and sour cream into the flour with your hands until it is crumbly.
Slowly pour in the water while working it into the flour mixture with your hands.
Once the dough comes together, knead it until it is fairly smooth and elastic. Form dough into ball and rest.
Roll out the dough into circles. Add the your filling of choice to the dough and press the edges together.
Bring a shallow pan of water to a gentle simmer and add about 4-8 pierogi at a time.
Place the pierogi in a baking pan or on a sheet pan sprayed with cooking spray until ready to cook.
You can cook the pierogi in butter in a skillet until heated through. I prefer for bake them in the oven with butter.
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