After years of not being able to eat perogies. I've finally broke down and made a successful batch of perogies. For being gluten free it is still a very delicate dough like all gluten free doughs.
2 cups corn flour
1/4 cup tapioca starch
2 tbsps guar gum
1 pinch of salt
1 cup warm water
2-3 tbsps vegetable oil
Cornstarch or extra tapioca starch for dusting and kneading
Mix all the above ingredients together well. You will have a sticky dough. Use cornstarch or tapioca starch to dust a clean flat surface. Knead dough and roll out to 1/8" thickness. Flipping the dough and dusting with more starch to prevent sticking. Use a circle cookie cutter to cut out rounds of dough.
Fill with your favourite fillings. Fold in half into semi-circles and press the edges to seal.
Boil perogies in a pot of boiling water till they float freely. Remove from the water and set aside.
In a skillet melt 2 tbsps of butter. Brown some sausage, bacon or kielbasa and sautee some diced onions and peppers. Add perogies and brown the sides. Be careful as the edges may break off, so be gentle. Remember the dough is delicate even when it's cooked. Pan fry till a little bit golden brown.
Serve with sour cream and diced green onion.
Bon apetite!
Vivian
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