GLUTEN-FREE MEAT PEROGIES

Ingredients:

A. Dough:

1 cup sorghum flour,

1 cup chickpea flour, or chana flour,

1/2 cup tapioca starch,

1/2 cup corn starch,

1 large fresh lemon juiced,

1/4 teaspoon salt or sea salt,

1 cup nutritional yeast,

B. Filling:

4 medium potatoes, peeled and cubed,

1/4 cup textured vegetable protein, or ground beef if meat dish,

1/4 cup water,

1/2 teaspoon sea salt or salt,

2 onions, minced,

1/2 cup vegetable shortening or vegetable based margarine,

Directions:

1. First make the dough! Sift all dry dough ingredients together in a large bowl. Add non-dry dough ingredients, and mix well.  Knead on a floured surface for 2 to 3 minutes. Place in a clean large bowl. Cover with a damp towel and let rest while preparing filling.

2. Then, make the filling! Boil the potatoes until tender, and mash throughout.  Meanwhile, heat the margarine in a skillet over medium heat.  Add diced onion and texturized vegetable protein or ground beef if making a meat dish.  Saute until the onion until soft.  Add mixture to the mashed potatoes.  Add water and salt.  Stir well in a food processor.  Let cool so that you can handle the filling with your hands.

3. Next, assemble the perogies.  Lightly rice flour or gluten free flour a flat clean surface. Cut rested dough into four portions.  Take one portion at a rime, and lightly dust with rice flour.  Flour a rolling pin and roll out dough to approximately 1/8". Lightly moisten top of dough with a light spray of water. Use a drinking glass or cookie cutter, to cut out circles from the dough for a perogie shell. Place 1 teaspoon of the filling in the center of the circle (shell). Fold over and pinch the edges together to seal. Use a little water to help seal the shell if needed.  Place rest if perogies on a parchment lined baking sheet.  Bring a large pot of water to boil with a pinch of salt or sea salt. Reduce heat to medium. Gently place a few perogies at a time in the boiling water.  Let them cook for 6 to 8 minutes.  Add salt or sea salt and pepper to taste (optional).  The perogies are finished once they completely float.

4. Serve, or fry in a skillet until golden brown before serving.