We've made some improvements to our first round of pierogis. They now have a softer, thinner pasta surrounding the potatoes. Filled with mashed potatoes, cheddar cheese and caramelized onion.
To prepare: Boil pierogis for 10 minutes to cook pasta. Saute' sliced onions in butter until medium brown and soft, add pierogis and cook on both sides until lightly browned. Make sure to continue moving the onions around so they don't burn.
INGREDIENTS: Gluten-free flour blend (rice flour, brown rice flour, sorghum flour, tapioca starch, potato starch, cellulose, xanthan gum, vitamin and mineral blend [calcium carbonate, niacin amide (vitamin B3), reduced iron, thiamin hydrochloride (vitamin B1), riboflavin (vitamin B2)), potatoes, cheddar cheese, sour cream, eggs, olive oil, xanthan gum, milk, onion, salt, pepper.
