Gluten Free Potato Pierogi

For the Dough 1/2 cup (112 g) sour cream, at room temperature

milk, at room temperature

egg (60 g, out of shell) at room temperature, beaten

kosher salt

(350 g) all-purpose gluten-free flour (I used my Better Than Cup4Cup Blend), plus more for kneading

xanthan gum (omit if your blend already contains it)

For the filling 1 pound potatoes (about 8 small red skin potatoes or 1 large potato)

small onion, peeled and diced

clarified butter or ghee (can substitute olive oil)

sour cream, at room temperature

(about 2 ounces) shredded cheese (I used a blend of Monterey jack and cheddar)

Kosher salt and freshly ground black pepper,

For finishing 1 egg, beaten

ghee or clarified butter (can substitute olive oil)