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. ---------------------------------------------------------------------------
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Ingredients
