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Cyndee Burgess asked for a GF recipe for perogies. Here's one from "Gluten-Free
Gems" by Noreen Moses.

Dough: Make up double recipe of GF noodle dough.

Filling:
 2 cups cold mashed potatoes
 1 cup dry-curd cottage cheese
 1/2 cup minced onion, lightly sauted
 salt and pepper to taste

On a lightly floured board, roll out the dough as you would for a pie crust,
and cut into 4 inch rounds. Place rounded teaspoons of filling in center of
each round. Run a moistened finger around the edges. Fold rounds in half over
filling and press edges together firmly to seal well. Gently drop into a kettle
of boiling water. (Do not crowd them, and keep the water boiling.) After they
rise to the surface, about 8-10 minutes, lift them out with a slotted spoon,
place them into a colander, rinse with hot water and drain. Drizzle a little
melted butter over them and serve with sour cream. Yield: about 24.

[still from Noreen's recipe]: My family likes these little dumplings refried in
butter until browned on both sides, then served with "soured cream" (1 cup
heavy cream + 1 teaspoon vinegar or lemon juice), and fried onions to sprinkle
over all.

Noodles:
 1/2 cup brown rice flour
 1/4 cup corn starch
 1/4 cup potato starch
 1 teaspoon xanthan gum
 1/2 teaspoon salt
 1 egg
 1 teaspoon oil
 4-5 teaspoons water

Sift dry ingredients into a bowl. Beat egg and oil together, then add to of
[sic] dry ingredients, mixing until flour is moistened. Add water, a
teaspoonful at a time. Turn out on board (it will be crumbly!) and knead 5
minutes. Cover ball with wax paper, and let rest 30 minutes. Lightly flour a
board and roll out dough as thin as possible. Let rest and dry, turning once,
until dough feels like soft leather. Roll dough up jelly roll fashion and slice
the desired width (or use your pasta machine).

To dry noodles, hang them over a wooden pole, or spread them out on wax paper.
Let dry for 30 minutes. Cook in boiling, salted water about 8 minutes. Drain
and serve with your favorite sauce. Serves 2. Recipe may be doubled.

Jan Hill, San Diego CA, USA

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