-
1
1.
-
2
Chop yams into bite-sized cubes.
-
3
Bring a large pot of water to a boil and add the yams.
-
4
Boil the yams until fork tender, about 15-20 minutes.
-
5
Drain off the water.
-
6
Pull out the listed amount for use in the dough and season the rest with salt and pepper then set aside to use as filling (or use a different filling if you prefer).
-
7
2.
-
8
In a large bowl, whisk together flour mixture, tapioca flour, salt and xanthan gum (if using).
-
9
Add mashed potato/yam and combine.
-
10
Add egg, sour cream and olive oil and mix together until it comes together as a ball.
-
11
3.
-
12
Roll out the dough on a non-stick surface (baking mat, parchment paper) using a bit of tapioca flour so your rolling pin doesnt stick.
-
13
It should be about 1/4 inch thick or so.
-
14
See related blog link for step-by-step photos.
-
15
Cut out rounds of dough using a biscuit cutter and gather scraps.
-
16
Re-roll scraps and cut out additional rounds.
-
17
4.
-
18
Put about a tablespoon of your filling into the middle of your round.
-
19
Brush some egg white around one half of your round and fold dough in half around the filling.
-
20
Pinch seams together.
-
21
Repeat for all the rounds.
-
22
5.
-
23
Bring a large pot of water to boil.
-
24
Add about 7-8 pierogi to the boiling water at a time, and boil about 3-4 minutes.
-
25
They are done when they float.
-
26
Remove them from the water with a kitchen spider or slotted spoon.
-
27
Repeat boiling the rest.
-
28
6.
-
29
Saute the boiled pierogi in butter for a minute or two per side to crisp them up, if desired.
-
30
These are great served with onion fried in butter and a little sour cream.
-
31
Notes: 1.
-
32
Check the related blog link for the flour mix I use if you dont have one already.
-
33
2.
-
34
At the end of step 4, you can flash freeze them if you like.
-
35
When youre ready to eat, just continue with step 5 but boil the frozen pierogi for about 5 minutes, or until they float.
