Gluten Free Perogies

We have not had perogies in over four years and I miss perogies!  So, I remedied that situation last week by attempting (and succeeding!) in making roughly three dozen perogies.  They were heavenly!  Now before you go getting all excited these are probably not "authentic" perogies but I did my best and they were so well received that we ate them twice.  They do take about an hour to make but they are well worth the effort.

Dough Recipe:
3-1/2 c gluten free all-purpose flour (I make the mix from Silvana's Kitchen)
3 large eggs
2 tbsp sour cream
3/4 to 1 c water

Filling:
2 c mashed potatoes
1 c shredded cheddar cheese
1/4 c melted butter (you might not need this if your potatoes are already very moist but ours were dry and needed more moisture)

For the dough:
In a mixer combine flour, eggs, and sour cream.  Slowly add water until the mixture is combined.  Cover the dough with plastic wrap and let it rest 20-30 minutes while you prepare the filling.  DO NOT knead the dough, gluten free does not do well with kneading.

For the filling:
Combine mashed potatoes, shredded cheese, and melted butter in a bowl.

Assemble and cook:
Bring a large pot of water to boil on the stove.  Scoop dough out by the rounded tablespoonful onto a floured surface.  Roll each tablespoon to about 1/8 inch thick.  Transfer rolled discs to a sheet of wax paper covered with a damp towel.

Once the dough is rolled out, place each disc one at a time in your hand and fill with a tablespoon of filling.  Fold the round in half and firmly pinch the edges together.  Place the assembled perogies on a sheet of wax paper and cover them with plastic wrap until you are ready to cook them.

Drop 4-6 perogies at a time into the boiling water.  Once they float back to the surface, cook them 2-4 minutes, remove and place on a towel to cool.

Saute and cook:
Heat a tablespoon of butter in a skillet and briefly saute the perogies in batches until they are brown and crispy on the outside.  Drain on towels.

Portions of this recipe adapted from: My Gourmet Connection