Recipe is slightly adapted from Mennonite Girls Can Cook. This dough can also be used to be Keilke (noodles). This recipe can be doubled, tripled, or quadrupled to make more perogies without a problem. I quadrupled it and made 50 good sized perogies.
Author: Jeanine Friesen
Serves: 1 dozen perogies
1/2 cup cream-style cottage cheese
1 large egg
1/4 cup milk
1 tablespoon oil
1/2 cup brown rice flour
2 tablespoons sweet rice flour
2 tablespoons potato starch
1/4 cup tapioca starch
1/4 cup cornstarch
1 teaspoon xanthan gum
1/2 teaspoon salt
Filling of your choice
Brown rice and/or sweet rice flour for sprinkling on counter
Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
Place all the dry ingredients in the bowl of a stand mixer fitted with a paddle attachment. Run the mixer to combine the dry ingredients. With the mixer running on low, slowly add the wet ingredients until the dough has come together, is not too dry, but is not too sticky.
Turn the dough out onto a counter that has been sprinkled with rice or sweet rice flour. Knead it, adding more flour if the dough is too soft.
Roll the dough into a log, about 1 1/2-inches thick.
Use a sharp knife to cut off about 1-inch of dough.
Pat the dough down on the floured counter, and roll into a circle (slightly oval works best), being sure to sprinkle with flour as necessary, the dough shouldn't stick to the counter or your rolling pin. The dough is rolled to about 1/16" thick, or slightly thinner.
Using a pastry brush, moisten the edge of half the circle with water.
Spoon your filling onto that half. Not too much, or your dough won't reach over.
Using the outside of your hand, press the dough together, being sure to start at the filling and working out so that you don't trap any air in the dough.
Place a small bowl with a sharp edge over the perogy, cutting the edge of the dough into a nice semi-circle.
Double check that the seam is sealed, and place perogy on a baking pan lined with a lint-free cloth (I used paper towels this time). Once the pan is full, cover with plastic wrap and refrigerate. At this point, the perogies could be frozen for another time. Just place in the freezer, and then store in zipper-seal bags once they are frozen.
By rolling the dough for each perogy out separately, you don't have to deal with a large piece of dough, and a lot of scraps. The small pieces that you cut off of the edge during sealing can be kneaded together and re-used, giving you nearly no waste. This is the technique my Grandma taught me, I think it's genius.
To cook the perogies, bring a large pot of salted water to a rolling boil. Boil only a few perogies at a time, or the temperature of your water will drop too much. The perogies will sink when you put them in the water, gently stir them to make sure they are not sticking on the bottom of the pot or to each other. Let the water come to a full boil again. The perogies are done when they are floating. I usually let them boil for another minute or so after they begin floating, but you don't want to over cook them either.
Carefully remove perogies from the boiling water with a slotted spoon, placing them on a parchment lined baking sheet that has also been lightly greased. Be sure they are not touching each other, or they will stick. You can either drizzle them with melted butter, or spray them with a little cooking spray to keep them from sticking to each other.
If you wish, you can fry them at this point, and serve fried perogies. We always eat them at this stage, and fry the leftovers.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/10/gluten-free-perogies.html