Dough:
7 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups Real California sour cream
3/4 cup melted Real California butter
3 large eggs, lightly beaten
Filling:
1 1/2 pounds portobello mushrooms, cut into small dice
4 1/2 tablespoons olive oil
3 tablespoons Real California butter
3 cups diced leeks, rinsed well
3/8 cup minced shallots
3 tablespoons finely chopped parsley minced garlic
3 tablespoons finely chopped fresh thyme
1 1/2 tablespoons minced garlic
2 1/4 cups grated Real California Carmody cheese or Jack
1 1/2 cups Real California butter, for sautéing
1 1/2 cups Real California sour cream
1/2 cup chopped dill
6 cups red cabbage sauerkraut or pickled red cabbage
To make dough, in a mixer with the dough hook attachment, combine flour, salt and baking powder. On low speed, add remaining ingredients until dough is smooth. Cover dough and let rest in a cool place for at least one-half hour.
To make filling, sauté mushrooms in oil and butter on medium-high heat for 2 minutes. Reduce heat to medium and add remaining ingredients except cheese; sauté until no moisture remains. It is very important that the mixture is not wet. Transfer to a large bowl; cool. Add cheese and mix well.
To make pierogi, roll out dough with a pasta machine to next-to-last thinness setting. Place dough on lightly floured work surface; cut into circles with a 3-inch round cutter. Place 2 teaspoons filling in the center of each circle. Brush edges lightly with water and crimp into a half-moon shape, making sure no air is left inside. Press edges together to seal well. (Yield: 144 pierogi)
For each serving, to order, cook 6 pierogi in salted boiling water for 2-3 minutes. In a nonstick pan, melt 1 tablespoon butter and sauté pierogi until golden on both sides. Arrange pierogi on plate and garnish with 1 tablespoon sour cream, 1 teaspoon dill and 1/4 cup red cabbage.
Recipe courtesy of Dane Boryta, Bottle Cap Restaurant, San Francisco, Calif.
