-
1
DOUGH: In bowl, whisk flour with salt.
-
2
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.
-
3
If necessary, add more water, 1 tbsp at a time, being careful not to make dough sticky.
-
4
Turn out onto lightly floured surface; knead just until smooth, about 5 minutes.
-
5
Divide in half.
-
6
Cover with plastic wrap or damp tea towel; let rest for 20 minutes.
-
7
MUSHROOM FILLING: Meanwhile, in heatproof bowl, cover dried mushrooms with boiling water.
-
8
Let stand until softened, about 20 minutes.
-
9
Drain, Chop mushrooms finely.
-
10
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.
-
11
Remove from heat; let cool slightly.
-
12
Stir in dill, egg yolk, salt and pepper.
-
13
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.
-
14
With 3-inch round cookie cutter, cut out rounds.
-
15
Place 1 tsp of the filling on centre of each round.
-
16
Lightly moisten edge of half of each round with water.
-
17
Fold in half; pinch edges together to seal and crimp attractively.
-
18
Place on tea towel-lined rimmed baking sheets; cover with damp towel to prevent drying out.
-
19
Repeat with remaining dough and filling.
-
20
(Make-ahead: Refrigerate for up to 8 hours.
-
21
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.
-
22
transfer to colander to drain.
-
23
In large skillet, melt butter over medium heat; cook sliced onion until golden, about 5 minutes.
-
24
Add perogies; toss to coat and warm through.
-
25
Serve with sour cream.
