GF Pierogi

I woke up wanting pierogies, so I made some.  They turned out perfectly, just like a traditional pierogi.  

Ingredients 

Dough:

1/2 cup sour cream

2/3 cup milk

Pinch salt

1 teaspoon xanthan gum

2 1/2 cups any gluten free flour blend.  For this recipe I used Bob's Red Mill biscuit and baking mix

Blend well and let rest for five minutes.  Roll into rounds, fill, and pinch edges to seal.  Drop into boiling water for a few minutes, until done.  Remove from boiling water and top with freshly ground black pepper.  Let sit for a few minutes before serving, or pan fry or broil before serving. These are excellent the next day heated up in the toaster oven, topped with cheese!

Filling:

Boil 1# potatoes, peeled and chopped.  Drain and mash with one onion, sautéed in butter, add 1/2 cup sour cream, 1/2 cup milk.  Add salt and pepper to taste, mash until smooth and creamy.