Preparation Steps

• In a large bowl, whisk together the gluten-free flour blend and salt.
• In a separate small bowl, whisk together the egg and sour cream.
• Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. Gradually add the water, a tablespoon at a time, until the dough comes together. It should be soft but not sticky.
• Turn the dough out onto a lightly floured surface and knead for a minute or two until smooth. Cover with a damp cloth and let rest for 10 minutes.
• While the dough rests, prepare the filling. In a bowl, combine the mashed potatoes, cheddar cheese (if using), caramelized onions (if using), salt, and pepper. Mix well.
• Divide the dough into two equal portions. On a lightly floured surface, roll out one portion of dough into a circle about 10-12 inches in diameter and 1/8 inch thick.
• Using a round cutter (about 3 inches in diameter), cut out circles from the dough. Re-roll scraps as needed.
• Place about 1-2 teaspoons of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Crimp with a fork for extra security.
• Repeat with the remaining dough and filling.
• Bring a large pot of generously salted water to a rolling boil. Carefully drop the perogies into the boiling water, a few at a time, without overcrowding the pot.
• Boil for 3-5 minutes, or until the perogies float to the surface and the dough is cooked through. Remove with a slotted spoon.
• In a large skillet, melt the butter over medium heat. Add the boiled perogies and cook for 2-3 minutes per side until golden brown and slightly crispy.
• Serve hot, topped with additional butter, sour cream, and chives if desired.