Instructions

• Whisk the gluten-free flour and salt together in a big bowl so it's all mixed even.
• Pour in the olive oil, then add the egg and sour cream. Stir till everything looks combined but don’t stress if it’s a bit lumpy.
• Slowly add the very warm water one tablespoon at a time. Mix in between so you don't get a soggy mess. Keep going until the dough is soft but not sticky.
• Dump the dough onto a surface with some flour and knead just for a minute or two until it feels smooth. Cover it with a damp cloth and let it rest for 30 minutes to chill out.
• Roll out the dough to about ⅛-inch thick. Use a cookie cutter or a glass to cut 3-inch circles. Don’t rush this part; you want 'em even.
• Spoon in a little bit of your filling in the middle of each circle. Fold over and pinch edges closed. Press with a fork if you want fancy crimps.
• Fill a pot with water, salt it good, and heat it to a boil. Add pierogi in small batches. Watch 'em float—takes 'bout 3 to 4 minutes. That’s your cue to pull 'em out with a slotted spoon.
• If you like, toss the pierogi in some olive oil in a pan for a quick fry to give 'em a golden, crispy outside.
• Serve 'em warm and dig in!