In a pot, boil the peeled and cubed potatoes until tender, roughly 15–20 minutes.

Drain and mash the potatoes in a large bowl.

In a skillet, melt butter over medium heat, then sauté the chopped onion until golden brown.

Add the sautéed onions to the mashed potatoes, followed by the grated cheddar cheese. Season with salt and pepper to taste. Mix until well combined, then set aside to cool.

In a large bowl, combine the gluten-free flour and salt.

In a separate bowl, whisk the egg, warm water, and olive oil.

Gradually add the wet mixture to the dry ingredients, stirring until a soft dough forms. If the dough is too sticky, add a bit more flour until it becomes manageable.

On a lightly floured surface (using gluten-free flour), divide the dough into two portions.

Roll out one portion to about 1/8-inch thickness. Use a round cutter or a glass to cut circles, approximately 3 inches in diameter.

Place a teaspoon of filling in the center of each circle.

Fold the dough over to create a half-moon shape, pressing the edges firmly to seal.

Use the tines of a fork to crimp the edges for an attractive finish.

Bring a large pot of salted water to a boil. Drop in the perogies in batches (don’t overcrowd the pot) and cook for about 3–4 minutes, or until they float to the surface.

Remove with a slotted spoon and drain.

Optionally, sauté the boiled perogies in a skillet with some butter for a crispy exterior for about 2-3 minutes on each side.

Serve hot with sour cream and garnish with fresh chives if desired.