LOCATION: Recipes >> Polish >> Pierogi 27
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Pierogi 27
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Perogies with Mushroom Filling
2 tbsp butter (25 mL)
1 onion, sliced
sour cream
3 cups flour (750 mL)
1-1/2 tsp Salt (7 mL)
1 egg
3/4 cup water (approx) (175 mL)
4 tsp vegetable oil (20 mL)
2 Tbsp butter (25 mL)
3 cups chopped mushrooms (750 mL)
1/3 cup finely chopped onion (75 mL)
1 egg yolk
1 Tbsp chopped fresh dill (15 mL)
salt and pepper
In bowl, combine flour with salt. 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 1 Tbsp (15 mL) water at
a time, being careful not to make dough sticky.
Turn out dough onto lightly floured surface; knead about 10 times
or just until smooth. Halve dough; cover with plastic wrap or damp
cloth. Let rest for 20 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook mushrooms
and onion for 7 to 9 minutes or until moisture has evaporated.
Remove from heat; stir in egg yolk and dill. Season with salt and
pepper to taste.
Working with one portion of dough at a time and keeping remaining
dough covered, roll out on lightly floured surface to about 1/16-inch
(1.5 mm) thickness. Using 3-inch (8 cm) round cutter, cut dough
into rounds.
Place 1 tsp (5 mL) filling on each round. Lightly moisten edge of
one half of dough with water; pinch edges together to seal and
crimp attractively. Place on cloth; cover with damp cloth to prevent
drying out. Repeat with remaining portion of dough.
In large pot of boiling salted water, cook perogies, in batches,
for 1-1/2 to 2 minutes or until they float to top, stirring gently
to prevent perogies from sticking together or to bottom of pot.
With slotted spoon, remove to colander to drain.
In large heavy skillet, melt butter over medium heat; cook onion
for about 5 minutes or until golden. Add perogies and toss to coat
and warm through. Serve with sour cream.
Note: You can cover the perogies with a damp towel and refrigerate
them for up to 8 hours before cooking. Freeze uncooked perogies
with the mushroom filling on baking sheets, then pack them in
freezer bags and freeze for up to 1 month. Do not thaw them before
cooking.
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