Pierogies

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

Photos: