• 3 egg whites
  • 1 cup tapioca starch/flour
  • 1 ½ cups rice flour
  • ½ cup sorghum flour
  • 1 tbsp. xanthan gum
  • 1tsp. salt
  • ½ cup milk
  • ½ cup whipping cream

Combine all ingredients well, until the dough comes together into a ball. Split the dough into quarters, and roll a quarter at a time onto a floured surface till it is quite thin. Using a glass as a template, cut into circles. Place a sm. amount of filling (I used mashed potato and chives) in the center, and then pinch the edges together. Use a fork to seal around the pierogi, and then repeat all steps w/ the remaining dough. Bring a lg. pot of water to a boil, and then boil the pierogis for 5 min.


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