Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (if not included in flour blend)
- 1 cup potatoes, boiled and mashed
- 1/2 cup shredded cheddar cheese
- 1/4 cup sautéed onions
- Salt to taste
- 2 tablespoons sour cream (optional)
- Butter or oil for pan-frying
Instructions
- Prepare a smooth, slightly sticky dough with gluten-free flour and xanthan gum; rest for 20–30 minutes.
- Boil and mash potatoes, then fold in sautéed onions, cheddar, salt, and sour cream.
- Roll dough to 1/8-inch thickness and cut into 3-inch circles.
- Fill each circle with 1–2 tablespoons of filling and pinch to seal.
- Boil perogies in gently simmering water until they float (about 2–3 minutes).
- Pan-fry in a hot skillet with butter or oil for 2–3 minutes per side for a crisp edge.
Notes
Ensure the filling is cool but pliable, and use a pastry brush to moisten edges for sealing.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling and Pan-Frying
- Cuisine: Eastern European
- Diet: Gluten-Free