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Directions:

1. With dough inside the bag or a tightly sealed container (to prevent drying), defrost dough in refrigerator overnight, or for at least 12 hours before using.
2. Roll out dough on a lightly floured surface (only use plain rice flour, do not use premixed flours or dough will become sticky). Should any cracks appear, simply press together with moistened fingers to seal them. Use either water or egg wash to the seal edges.
3. Once formed, cook the perogies or dumplings to your liking, or freeze in a tightly sealed container for up to 1 month.

Please note: These instructions are guidelines only as individual oven temperatures may vary.

Ingredients: Rice flour, water, sweet rice flour, tapioca starch, xanthan gum, canola oil, salt.