Gluten-Free Pierogies With Cottage Cheese Filling
- 3 cups Bob's Red Mill 1-to-1 Baking Flour Gluten Free
- 1/2 tsp. sea salt
- 1/2 cup water (room temperature)
- 3 eggs
Filling
- 1 cup cottage cheese
- 2 spring onions (diced)
- 1 egg
- Dash of sea salt
- In large bowl, add filling ingredients and mix with spatula until well combined. Set aside.
- In separate large mixing bowl, combine flour and salt. Add water and eggs.
- Using hands, combine mixture until dough is formed.
- Cover dough with plastic wrap and let rest at room temperature for 30 minutes.
- Using rolling pin, roll dough between two pieces of parchment paper to about 1/8-inch thickness.
- Using circle cookie cutter or wide jar lid, cut out circles and place on parchment-lined baking sheet. Continue rolling and cutting until all dough is used.
- Add dollop of filling to the center of each circle. Fold circle in half and pinch edges together with fork to seal.
- Fill large skillet over medium heat with water. Add pierogies and cook for about 3 minutes on each side. (Note: Water should cover about 1/3 of the dumplings’ sides.)
- Once water evaporates, remove pierogies and add light coating of oil. Return to skillet and cook 3 minutes on each side until golden brown.
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