Testing Cookbook Recipes–Pierogies

I need help. I am working on putting a gluten-free cookbook together as part of my graphic novel project, ASHES: THE GRAPHIC NOVEL. If you are able, please test the following recipe and comment your results. Did it work? Did the recipe make sense? Thank you!

Pierogies

2 cups Namaste Gluten Free Perfect Flour Blend, plus some for dusting
½ tsp salt
¼ tsp baking powder
1 large egg
2 oz. sour cream, plus ¼ cup sour cream
¼ to 1/3 cup warm water, more if needed
1/3 cup mashed potatoes, seasoned to taste

Blend flour, salt, and baking powder.
Add the egg and 2 oz. sour cream.
Mix until crumbly.
Add ¼ cup water and mix until dough forms a ball. If not, add more water a TBSP at a time.
Put a piece of wax paper on the counter. Roll out some dough to a 1/16 inch thick. Use a round cookie cutter or the mouth of a drinking glass to cut circles.
Place a tsp of mashed potatoes onto one half of the circle. Fold the dough over the mashed potatoes. Crimp with fingers, using water and a fork to seal. Dip finger in a cup of water. Dough may need warmed in your hands before it cooperates.
Boil a pan of water on the left side of stove. Heat a skillet with oil (or sauté onions if you wish!) on the right side. When you have at least four pierogi filled, place in boiling water and let rise to surface, about 4 minutes. Then carefully spoon out and brown the sides in the skillet. Move to a dish to cool while cooking the others.
Serve hot with sour cream if desired.
These may also be frozen and thawed later for a meal!

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