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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A potato pastry from Vegetarian Times. Ingredients:
3/4 cup flour, unbleached |
3/4 cup whole-wheat flour |
1/8 tsp cream of tartar |
1 tbsp vegetable oil |
1 large potato, steamed peeled and mashed |
1 large onion |
1 cup button mushrooms, finely chopped |
1 tsp olive oil |
1/2 cup yogurt |
1 onion |
1 tsp vegetable oil |
Directions:
1. Dough: In a large bowl, combine flours, cream of tartar and a dash of salt. In a separate bowl, combine 1/2 cup plus 1 tbsp warm water and 1/4 cup mashed potato. (Reserve remaining potato for the filling.) Stir the wet mixture into the flour mixture. Knead 5-10 minutes on a floured breadboard until smooth. Cover thte dough and let rest 30 minutes.
2. Filling: Meanwhile, in a skillet, cook the onion and mushrooms in the olive 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.
3. To assemble 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.
4. To cook: Place perogies in a large pot of boiling water; be careful not to crowd them. Remove perogies with a slotted spoon when they float to the surface, about 3 minutes. Transfer to a serving dish.
5. Serving: Saute oinion in 1 tsp vegetable oil. Top perogies with sauted onion and yogurt.
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