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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		sliced	60.0	14.01	1.65	0.15
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
pasta dough				18.9125	0.0	4.2075	0.1062
purpose flour	3	cups		18.9125	0.0	4.2075	0.1062
salt	1 1/2	1/2		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
water	3/4	cup		0.0	0.0	0.0	0.0
vegetable oil	4	teaspoons		156.3093	0.0	0.0	18.1333
wild mushroom	3/4	ounce		18.9125	0.0	4.2075	0.1062
butter	2	tablespoons		256.5	11.7855	8.0145	21.6
mushroom	3	cups	chopped	-	-	-	-
onion	1		minced	60.0	14.01	1.65	0.15
dill	1	tablespoon	chopped	20.13	3.6412	1.0547	0.9596
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt pepper				18.9125	0.0	4.2075	0.1062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.