For the cheese and potato filling
250g/9oz floury potatoes, such as Maris Piper, cut into pieces
3 tbsp olive oil
1 tbsp chives, finely chopped
250g/9oz grated cheddar cheese
For the dumpling dough
250g/9oz gluten free self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp vegetable oil
150ml/5fl oz warm water
300ml/10½fl oz lactose free cream
small handful fresh parsley, to garnish
Serves - 6
For the cheese and potato filling, boil the potatoes in a pan of salted water until soft enough to mash (about 20 minutes). Drain well and set aside to cool.
For the dumpling dough, sift the gluten free flour into a large mixing bowl and make a well in the centre. Fill the well with the salt, oil and water.
Using your fingers, gradually stir the gluten free flour into the wet ingredients, until the mixture comes together as a soft dough.
Turn the dough out onto a lightly floured work surface and knead for 5-8 minutes, or until it is smooth and glossy.
Wrap the dough in a clean tea towel and set aside to rest in a cool room for at least 20 minutes.
When the potatoes have cooled, transfer them to a large bowl and crumble over the cheese. Mash until smooth, then stir in the chives until well combined. Set aside.
To shape the pierogi, roll out the dough onto a lightly (gluten free) floured surface to a thickness of 3mm. Cut 10cm/4in rounds from it using a pastry cutter.
Place one teaspoonful of the cheese and potato filling into half of the pastry rounds.
Brush a little water around the edge of each pastry round, then fold the edges together to create a bulging semi-circular dumpling, pressing the edges together to seal.
Poach the pierogi, in batches if necessary, in a deep-sided pan of boiling water for 3-4 minutes, or until they float to the surface. Drain the water and allow to dry slightly.
Heat a pan with some lactose free butter, then add the pierogi and cook until lightly browned.
To serve, pile the pierogi onto serving plates and serve the lactose free cream in small bowls alongside. Sprinkle with the parsley.
Recipe adapted from: Good Food