A delightful twist on traditional perogies, these gluten-free potato dumplings are perfect for a comforting meal.
Blend the cottage cheese, egg, milk, and water until smooth.
Ensure the mixture is smooth to create a uniform dough.
Combine the potato starch, cornstarch, tapioca flour, xanthan gum, and salt in a bowl.
Sift the dry ingredients to avoid lumps.
Add the dry ingredients to the liquid mixture and knead until a smooth dough forms.
Knead gently to avoid overworking the dough.
Roll the dough thinly on a floured surface and cut into circles using a round cutter.
Use a consistent thickness for even cooking.
Place a teaspoon of filling on each circle and seal the edges tightly.
Pinch the edges firmly to prevent the filling from leaking.
Boil the dumplings in salted water until they float to the surface, then cook for an additional five minutes.
Avoid overcrowding the pot to ensure even cooking.
Toss the cooked dumplings in melted butter and serve with your choice of toppings.
Serve immediately for the best taste and texture.
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