1/3 cup tapioca flour
1/3 cup cornstarch
2 Tbs potato starch (not flour)
1/2 tsp salt
1 Tbs guar gum
1 Tbs olive oil
Combine flours, salt, and guar gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead for two or three minutes.
Roll out as you would pastry and cut circles using a tart cutter (about 3 ½ inches in diameter) or sharp knife.
Use your fingertips to wet the edges of each circle. Let the water sit for few minutes, making a nice, sticky edge. (By the time you get to the last circle, the first one should be just sticky enough. Spoon some filling into the center of each circle. Fold the circle in half, pinching and crimping the edges until they are sealed tight.
NOTE: A pastry wheel works very well for this.
I like to use left over mashed potatoes and add cheese and onion(minced)
Be creative. You can add bacon bits, green pepper(chopped fine) or whatever you like.
To cook, place perogi in a large pot of salted boiling water for 10 to 15 minutes (and hope you sealed them tightly enough!). Remove with a slotted spoon. Fry in butter until golden brown.
Serve hot with sour cream for dipping.
Any that you are cooking right away, set aside. Any that you will be freezing, place on a cookie sheet and put them in the freezer until they are dry. Once they’re no longer sticky you can put them in freezer bags.