Sage Perogies with Mushroom-Cabbage Filling (2024)

1. To make dough, combine flour, salt and sage in large bowl. In medium bowl, combine sour cream, melted butter, eggs and egg yolk. Mix thoroughly, add to flour bowl, and gently mix using wooden spoon or spatula until a soft dough begins to form.

2. Transfer mixture onto floured surface and knead a few times until a cohesive dough comes together. Divide into four pieces. Wrap each piece in plastic wrap, and refrigerate at least 30 minutes and up to 1 day before rolling.

3. To make filling, heat butter in large pot until foamy. Add onion, bacon and garlic. Cook over medium heat until softened, 2 to 3 minutes. Add mushrooms and raise heat to medium-high. Cook, stirring occasionally, until well-browned, 5 to 8 minutes. Lower heat to medium-low, stir in cabbage, cook 10 minutes further. Add wine and scrape up any browned bits, bring pot to gentle simmer. Cook, stirring occasionally, until cabbage is softened and all liquid has evaporated, about 25 to 30 minutes. Remove from heat and stir in bread crumbs, cheese and salt to taste. Transfer to a baking sheet to cool. Cover and refrigerate until cold before using, up to 1 day.

4. Place chilled dough on lightly floured surface and roll out to roughly 1/8-inch (3-mm) thick. Using a 3-inch (8-cm) ring cutter or similar-sized water glass, cut dough into rounds and set aside. Repeat process with remaining pieces of dough. (Dough scraps can be cut up, boiled and tossed with butter for a rustic pasta.)

5. Place about 2 tsp (10 mL) filling in centre of each dough round. Brush edges lightly with a little egg. Fold over into halfmoon shapes, pinching to seal. Transfer to a parchment-lined baking sheet. When perogies are done, keep covered and refrigerated until ready to cook, up to 2 hours, or freeze on tray until hard then transfer to a freezer bag or airtight container and freeze up to 1 month.

6. When ready to serve, bring a large pot of salted water to a boil. Add perogies, 5 to 6 per person for a main course, or 2 to 3 per person for a side dish. Reduce heat and simmer until dough is cooked and filling is hot, 2 to 3 minutes from fresh, 3 to 4 minutes from frozen. Using a slotted spoon, transfer to a lightly oiled tray. Rest 5 to 10 minutes.

7. Heat a film of oil in heavy-bottom frying pan over medium heat. Add perogies. Cook until well-browned, 1 to 2 minutes per side. Serve hot with sour cream.

Makes about 60 perogies