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Prep Time: 120 Minutes Cook Time: 45 Minutes |
Ready In: 165 Minutes Servings: 4 |
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This is a fantastic recipe that I got from Canadian Living Magazine. There have only been slight modifications. Labour intensive but worth the time and the perogies freeze execellent. Ingredients:
3 tablespoons butter |
1 large onion, sliced |
1 cup sour cream |
pasta dough |
3 cups all-purpose flour |
1 1/2 teaspoons salt |
1 egg |
3/4 cup water, approximately |
4 teaspoons vegetable oil |
3/4 ounce dried wild mushrooms (preferably porcini (or more) |
2 tablespoons butter |
3 cups finely chopped mushrooms (such as oyster, cremini, button or shiitake caps) |
1 small onion, minced |
1 tablespoon chopped fresh dill |
1 egg yolk |
salt and pepper |
Directions:
1. DOUGH: In bowl, whisk flour with salt. In separate bowl, beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in ball. If necessary, add more water, 1 tbsp at a time, being careful not to make dough sticky.
2. Turn out onto lightly floured surface; knead just until smooth, about 5 minutes. Divide in half.
3. Cover with plastic wrap or damp tea towel; let rest for 20 minutes.
4. MUSHROOM FILLING: Meanwhile, in heatproof bowl, cover dried mushrooms with boiling water. Let stand until softened, about 20 minutes. Drain, Chop mushrooms finely.
5. In skillet, melt butter over medium heat; cook soaked and fresh mushrooms and minced onion, stirring often, until tender and liquid has evaporated, about 8 minutes. Remove from heat; let cool slightly.
6. Stir in dill, egg yolk, salt and pepper.
7. Working with half of the dough at a time and keeping remainder covered to prevent drying out, roll out on lightly floured surface to about 1/16-inch thickness.
8. With 3-inch round cookie cutter, cut out rounds. Place 1 tsp of the filling on centre of each round.
9. Lightly moisten edge of half of each round with water. Fold in half; pinch edges together to seal and crimp attractively.
10. Place on tea towel-lined rimmed baking sheets; cover with damp towel to prevent drying out. Repeat with remaining dough and filling. (Make-ahead: Refrigerate for up to 8 hours.
11. In large pot of boiling salted water, cook perogies, in batches and stirring gently to prevent sticking together or to bottom of pot, until they float to top, about 2 minutes. transfer to colander to drain.
12. In large skillet, melt butter over medium heat; cook sliced onion until golden, about 5 minutes. Add perogies; toss to coat and warm through. Serve with sour cream.
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