Russian Perogies
Russian Perogies
makes 28
DOUGH
3/4 cup unbleached white flour
3/4 cup whole-wheat flour
1/8 ts cream of tartar
dash salt
1/2 cup plus 1 tb lukewarm water
1 tb vegetable oil
1 large potato, steamed, peeled and mashed
FILLING
1 large onion, chopped
1 cup white button mushrooms, finely chopped
1 ts virgin olive oil
salt and freshly ground black pepper to taste
TOPPING
1/2 cup yogurt
2 tb bacon-flavored soy bits
1 or 2 onions, chopped and sauteed in
1 ts oil
DOUGH
In a large bowl, combine flours, cream of tartar and salt. In a separate
bowl, combine the water, oil and 1/4 cup mashed potato (reserve
remaining potato for the filling). Stir the wet mixture into the flour
mixture. Knead 5 to 10 minutes on a floured breadboard until smooth.
Cover the dough and let rest 30 minutes.
FILLING
Meanwhile, in a skillet, cook the onion and mushrooms in the oil,
stirring, over medium heat until lightly browned, about 5 minutes.
Transfer to a bowl and combine with the reserved potato. Season with
salt and pepper.
To assemble the perogies, divide the dough in half. Roll out each half
to a 1/8-inch-thickness on the floured board. Cut out 3-inch circles
with a cookie cutter or a glass dipped in flour. Place a generous
teaspoonful of the filling in the center of each circle. Fold in half,
and pinch together the edges to seal. Keep the filled perogies between
two dishcloths to prevent drying.
Cook the perogies in a large pot of boiling water; be careful not to
crowd them. Remove the perogies with a slotted spoon when they float to
the surface, about 3 minutes. Transfer to a serving dish. Top with the
yogurt, soy bits and onions.
(Source: The Vegetarian Times Complete Cookbook).
Source: rec.food.recipes
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