Filling – Mix the filling first
1 – 375 gram container of dry cottage cheese
1 Medium onion
Pinch of salt
Finely dice onion and sauté in butter until soft. In a medium bowl mix the cottage cheese, egg, salt, dill and sautéed onion and set aside.
1 Cup of gluten free all purpose blend flour
1 Cup boiling water
1 TBSP melted buttered
1 tsp of Xanthan Gum
1 Pinch of salt
Mix first five ingredients together.
1 ¼ Cup gluten free all purpose flour blend
2 Eggs beaten
½ TSP gluten free baking powder
If dough is too dry, use a third egg and mix well.
Plus more flour for dusting counter surface for rolling.
Blend in remaining ingredients. On a floured surface knead dough by hand for 1 minute, then roll into a ball. Divide the dough in half and roll out. Cover remaining dough with a damp cloth or place in a plastic bag to prevent from drying out. Using a wide mouth glass, cut circles for the pierogis. Using a brush, brush the edges of each circle to help glue the edges. Using a teaspoon fill each circle with the filling and seal. Repeat process until all of the dough has been used up. Place on cookie sheet. These pierogis can be frozen or made fresh.
For best results when cooking, place pierogis in a large deep frying pan. Fill pan with water until pierogis are immersed, then cover with lid. On medium heat cook water down (may drain any excess water from pan). Fry in butter and serve with sour cream or your favourite gluten free, nitrate free sausage!