Recipe by Tres Piernas Hombre
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.
- 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 See How It's Made
- 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.
- Turn out onto lightly floured surface; knead just until smooth, about 5 minutes. Divide in half.
- Cover with plastic wrap or damp tea towel; let rest for 20 minutes.
- MUSHROOM FILLING: Meanwhile, in heatproof bowl, cover dried mushrooms with boiling water. Let stand until softened, about 20 minutes. Drain, Chop mushrooms finely.
- 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.
- Stir in dill, egg yolk, salt and pepper.
- 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.
- With 3-inch round cookie cutter, cut out rounds. Place 1 tsp of the filling on centre of each round.
- Lightly moisten edge of half of each round with water. Fold in half; pinch edges together to seal and crimp attractively.
- 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.
- 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.
- 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.