Ingredients
- For the Dough;
- ½ Cup Sour Cream
- 1 Cup Rice Flour
- ½ Cup Corn Starch
- ½ Tsp Salt
- For the Filling:
- 2 Large White Potatoes
- ½ of a White Onion
- ¼ Cup Milk
- 2 Tbsp Butter
- 1 Cup Shredded Cheddar Cheese
- Salt and Pepper
INSTRUCTIONS
- In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
- Cover the dough and place in the fridge for ½ an hour.
- Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
- Dice then fry onion in the remaining butter.
- Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
- Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
- Get full recipe >> http://www.officiallyglutenfree.com/2014/03/gluten-free-perogies/
