Gluten-Free Perogies

1. Chop yams into bite-sized cubes. Bring a large pot of water to a boil and add the yams. Boil the yams until fork tender, about 15-20 minutes. Drain off the water. Pull out the listed amount for use in the dough and season the rest with salt and pepper then set aside to use as filling (or use a different filling if you prefer).

2. In a large bowl, whisk together flour mixture, tapioca flour, salt and xanthan gum (if using). Add mashed potato/yam and combine. Add egg, sour cream and olive oil and mix together until it comes together as a ball.

3. Roll out the dough on a non-stick surface (baking mat, parchment paper) using a bit of tapioca flour so your rolling pin doesn’t stick. It should be about 1/4 inch thick or so. See related blog link for step-by-step photos. Cut out rounds of dough using a biscuit cutter and gather scraps. Re-roll scraps and cut out additional rounds.

4. Put about a tablespoon of your filling into the middle of your round. Brush some egg white around one half of your round and fold dough in half around the filling. Pinch seams together. Repeat for all the rounds.

5. Bring a large pot of water to boil. Add about 7-8 pierogi to the boiling water at a time, and boil about 3-4 minutes. They are done when they float. Remove them from the water with a kitchen spider or slotted spoon. Repeat boiling the rest.

6. Sauté the boiled pierogi in butter for a minute or two per side to crisp them up, if desired. These are great served with onion fried in butter and a little sour cream.

Notes:
1. Check the related blog link for the flour mix I use if you don’t have one already.
2. At the end of step 4, you can flash freeze them if you like. When you’re ready to eat, just continue with step 5 but boil the frozen pierogi for about 5 minutes, or until they float.