Wild Hot Perogies Food

GRANDMA'S POLISH PEROGIES

Steps:

• In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
• Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
• Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
• To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

WILD HOT PEROGIES

Steps:

• Boil water for the perogies.
• Add perogies.
• Boil till they float.
• Drain.
• While your waiting for your water to boil place your butter in a deep skillet, add onions cook till transparent.
• Add the hot sauce.
• Add your drained cooked perogies let them saute for a few minutes.
• Serve and enjoy.
• Cooking does not include waiting for water to boil.

WILD MUSHROOM PEROGIES

Steps:

• 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.
• Turn out onto lightly floured surface; knead just until smooth, about 5 minutes. Divide in half.
• Cover with plastic wrap or damp tea towel; let rest for 20 minutes.
• MUSHROOM FILLING: Meanwhile, in heatproof bowl, cover dried mushrooms with boiling water. Let stand until softened, about 20 minutes. Drain, Chop mushrooms finely.
• 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.
• Stir in dill, egg yolk, salt and pepper.
• 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.
• With 3-inch round cookie cutter, cut out rounds. Place 1 tsp of the filling on centre of each round.
• Lightly moisten edge of half of each round with water. Fold in half; pinch edges together to seal and crimp attractively.
• 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.
• 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.
• 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.

EAST EUROPEAN CHERRY OR WILD BERRY PEROGIES

Steps:

• In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil. Knead the mixture into a soft dough.
• Divide the dough in half and cover for 10 minutes.
• In the meantime fill a large pasta pot with water add a little salt (like you would with pasta) and bring the water to a boil then reduce heat to a simmer.
• If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
• On a floured surface roll each half of the dough into a thin circle ¼ " thick. Cut the dough using a 3 - 4 inch circle cutter (I just use a drinking cup ) re-roll scraps.
• To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries).
• Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal).
• Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
• Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
• Remove with a slotted spoon to a colander so they drain while the others are cooking.
• In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
• Remove to a serving plate.
• Drizzle with heavy cream and sprinkle with a sugar.
• Enjoy.
• * Note if you have small children its a good idea to pit the cherries.

GLUTEN FREE CHEDDAR BACON PEROGIES

Steps:

• Filling:.
• Cook the onion in the butter until tender.
• Add onions and cheese to hot cooked potatoes and mash thoroughly.
• Add bacon, salt, and pepper to taste.
• Set aside, let cool to room temperature before using.
• Dough:.
• Mix flour and salt in a deep bowl.
• Add egg, mashed potatoes, melted butter, and enough water to make dough medium soft.
• Knead until smooth (use floured board).
• Divide dough into 2 parts, cover, let stand 10 minutes.
• Roll dough thin on floured board.
• Cut dough using a round cookie cutter or drinking glass.
• Place spoonful of filling in each circle - fold in half.
• Press edges together with fingers. If dough does not stick, dampen edges slightly.
• Place on floured board and cover with damp towel to keep moist.
• Place perogies in pot of rapidly boiling salt water - do not over crowd pot.
• Stir gently to keep from sticking - do not use a sharp spoon.
• Cook until perogies begin to float and are well puffed, about 3 minutes.
• Remove from pot and drain well.
• Continue to cook remaining perogies.
• If desired, after boiling fry with butter and chopped onions until slightly browned.