Been craving these for going on 5 years now. Lo and behold, turns out dumpling wrapper/pasta dough = pierogi dough! Filled with more starch and some alternative 'cheese' (or this one) for some cheesy-but-not-cheese, potato-y-but-not-potato goodness.
Ingredients
Dough
1.5 whole pieces boiled cassava (~1+ cup when blended + packed after cooking)
caramelized onions to finish, coconut sour cream or toum as an alternative to sour cream
Instructions
Make filling, blending boiled cassava (or other starch) with cauliflower cheese, oil, salt, and lemon/ACV.
Make dough, blending boiled cassava until smooth (remove any fibrous bits beforehand). Mix with cassava flour, oil, and salt, forming a workable dough ball.
Tear off tablespoon-ish chunks of dough with your fingers, roll into balls and flatten (you can also roll out the entire dough ball with a rolling pin on a floured surface and cut out dumplings shapes) into a more ovular than spherical shape (I did this by stretching and pulling on the dough in the air using gravity to help it elongate).
Lay dough on floured surface and fill with about 1.5 tsps of filling. Close and seal shut. (Trim the edges if desired with a ravioli/pasta cutter or knife.)
Bring a pot of salted water to boil while you are making the rest of the pierogies.
When water is boiling, add in 3-4 pierogies, which should sink to the bottom. When they rise to the top in a few minutes, they are done and can be removed with a slotted spoon.
Repeat with the pierogies until all are boiled, then fry boiled pierogies for a couple minutes in an oiled nonstick pan to brown.
Add caramelized onions and coconut sour cream/toum to serve.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/pierogies-paleo-aip/