Thirty-minute perogies

The other night while leafing through Melissa Clark’s new cookbook In the Kitchen with a Good Appetite (also the only thing on my Christmas wish list for Adam), I came upon a variation for Turkish Manti, a.k.a. the best lamb dumpling dish I’ve ever tasted. What makes this recipe different is that Melissa modified it to be a weeknight-friendly dinner by deconstructing all the components–the spiced lamb, the yogurt sauce, the brown butter, something resembling the dumpling dough–and serving it up more like a pasta dish. Her secret weapon: farfalle…the bow tie shape has that pinch in the center that is a bit dumpling-like.

That got me thinking….could I do the same with perogy fillings? I had to try, and used Teresa’s Mushroom and Sauerkraut variety as inspiration. While I heated a pot of water to boil, I sliced up the mushrooms and cabbage. Once the pasta went in, I made the “filling”. I also fried up onions separately, just as I would for perogies. The result: a delight and a very close second to the real thing–in about 30 minutes! And even though I can buy perogies at the grocery store, they’re typically quite heavy and don’t have the bigger slices of mushrooms that I enjoy.

This is my Meatless Monday version, but you could definitely add bacon or a beef filling on another day. Next I want to try this idea with a potato puree and farmer’s cheese. One thing to remember is to go easy on the pasta. The filling should be most prominent. And even though it seems a bit strange to put sour cream on pasta, make sure you do. It’s what brings it all together and fools you into thinking you’re eating something that took hours more to prepare. Enjoy!

Thirty-minute Perogies with Mushrooms and Cabbage
Serves 4-6

- 1/2 pound of farfalle (bow tie) pasta
- 2 cups of mushrooms, sliced (about 3/4 pound, I used Cremini, but any will do)
- 1 small head of green cabbage, sliced in thin strips (it will look like a lot, but it will cook down)
- 1 medium onion
- 3 tbsp. of butter
- salt and pepper
- splash of olive oil
- sour cream (or crème fraiche if you’re feeling fancy)
- dill or chives for garnish

Cook farfalle according to package directions in salted water. Meanwhile, prepare the vegetables.

Melt 2 tbsp. of butter over medium heat in a large skillet. Add the mushrooms and cook until mushrooms give off some liquid, about 5 minutes. Add cabbage and stir constantly for 2 minutes. Season with some salt and a good amount of black pepper (or to taste). Cover with lid and turn down heat to medium low. Stir occasionally.

Drain the pasta and coat with a bit of olive oil to prevent sticking. Set aside.

In a small frypan, melt 1 tbsp. of butter over medium heat and add onions. Stir continuously for a few minutes, and turn down heat. Cook until soft and golden.

Add farfalle to the skillet and stir to combine with cabbage and mushrooms.

Divide among 4-6 plates. Top with onions and a dollop of sour cream.

Some dill or chives will make the dish a bit less beige. And a side of something bright and lighter–I had beets, surprise surprise–rounds it out.

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10 Responses to Thirty-minute perogies

  1. I do a similar thing! Use gnocchi instead of pasta for the potato quotient. Onions, bacon cubes and finished with sour cream stirred in off heat before serving. Great!

  2. WOW! This looks AMAZING, thanks Baba!

    Kenneth, if you did your gnocchi like this, and then topped them off with this, your head might explode from pleasure and joy!

    (They also make great nibbles if you serve them as Nigella indicates)…

  3. Sofia – I did 30 minute Pericles today too: I got into my car and drove to the Russian/Ukrainian/Polish deli by the okra and bought 6 bags of them. The store man said, “This brand better no homemade.” I took that to mean they are as good as homemade, though that may be my wishful thinking.

    Seriously, I had wanted to spend my day pinching my own, but I remembered just what a physical endeavor it is. My body aches the next day (and not because I eat too much). So then if you think about Baba and the fact she made Pericles probably once a week, and bread, and ‘pliatzok’ and shredded beets — and all is with nary an electric aid — it’s no wonder she’s in great shape at 88. You should give up the gym membership, clear a few appliances out of your kitchen, and cook for exercise!

    • Pericles! I’ll have to try those sometime. And that you went to buy the Pericles near the okra sounds like you’re talking in code! Were these legal Pericles?

  4. I hate you auto-correct.

  5. Pingback: Varenyky / Perogies …finally. | Brooklyn Baba

  6. Yum!!! Do you serve this with your creamed beets?

    • Funny you ask! Just the other day I made these and served them with beets. However, I didn’t do anything to them! They were just cooked and shredded, and then I just added some balsamic vinegar. I used the beets more as a condiment, next to the sour cream on each plate. It added a nice tang and balance. All that said, you could serve these with creamed beets (they go with everything)….they might even replace the sour cream in the dish, if they’re super creamy! Have fun!

  7. Yum! Thanks I will whip this up mid week soon :)

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