Made: 2023-03-26

Stored: 4 x bag of 6, + 4 "taste testers"

References: https://glutenfreeonashoestring.com/gluten-free-potato-pierogi/

What I did:

  1. Ingredients:
    • ½ cup yogurt at room temperature
    • ⅔ cup milk at room temperature
    • 1 egg at room temperature, beaten
    • ⅛ teaspoon kosher salt
    • 2 ½ cups all purpose gluten free flour blend (I used the ATK blend)
    • 1 teaspoon xanthan gum
  2. Method:
    • Boiled up WAY TOO MANY potatoes.
    • Mashed with shredded cheeses
    • Mixed up dough and rolled between two sheets of plastic wrap
    • Used cutter to get circles and then slightly stretched out in hand into ovals
    • One Tbsp of potatoes into each and pinched shut.
    • Boiled until floated in batches and then strained into a greased bowl
    • Once all cooked and oiled they were frozen and then portioned into bags for the freezer

Notes on this batch:

  • Gotta remember next time to do just one or two potatoes as 6 make a whole pot of mashed potatoes
  • They're kinda dry and need to be served with sour cream or sautéed onions.
  • The next batch could likely be improved by a little xanthin or psyllium to give the dough some bounce