Ingredients:
1/2 cup butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2/3 cup grated mozzarella
2 beaten eggs

Process:

First, combine the butter, water. milk and salt in a pot. Bring to just boiling and turn it off. Then mix it with the tapioca flour until just combined. If you mix it until it is completely smooth you will make flat rounds. Then leave the mixture to sit for 10-20 minutes until the flour rehydrates and the mixture cools. Then stir in the beaten eggs and cheese. The texture might be like cottage cheese. Then I use a cookie scoop to portion out the dough. Cook at 375 degrees for 20 minutes.

They are best the day of but will last a day or two. I am currently experimenting with freezing scenarios;).