Gluten free pierogi (xanthan gum free) - George Eats

Ingredients

• 750g-1 kg all-rounder potatoes (I used Sebago) washed with skin left on
• 150 g vintage sharp cheddar (vegetarian if it needs to be)
• 50 g butter or 2 tablespoons (40ml) oil of choice
• 100 g oyster mushrooms (chopped)
• Green leaves of 1 large leek thoroughly washed and finely chopped
• 100g spring onion greens, finely chopped
• 50 g sauerkraut (chopped)
• 2.5g (1/2 teaspoon) salt (I used table salt)
• 1/4 teaspoon ground nutmeg optional but delicious
• 1 tablespoon blue cheese ((optional but delicious))
• 320 g (2 cups)* fine white rice flour
• 60 g (1/2 cup)* tapioca flour
• 5g (1 teaspoon) fine salt (I used table salt)
• 15 g psyllium husk powder
• 20ml (1 tablespoon)* oil of choice I used vegetable
• 375 ml (1 1/2 cups)* boiling water, see notes