Plump Perogies with Mushroom Filling

Canadian Living Magazine Plump Perogies with Mushroom Filling
 
2 Tbsp Butter 25 mL
1 Onion, sliced 1
  Sour cream  
DOUGH:
3 cups All-purpose flour 750 mL
1-1/2 tsp Salt 7 mL
1  Egg 1
3/4 cup Water (approx) 175 mL
4 tsp Vegetable oil 20 mL
FILLING:
2 Tbsp Butter 25 mL
3 cups Chopped mushrooms 750 mL
1/3 cup Finely chopped onion 75 mL
1 Egg yolk 1
1 Tbsp Chopped fresh dill 15 mL
  Salt and pepper  

DOUGH:
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.

FILLING:
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.

Tip:
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.


Source:

rec.food.cooking, rec.food.recipes