Wild Hot Perogies Recipes

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.

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
• Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
• Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
• Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
• Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

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.