Red Lentil Perogies

Directions

1. In a medium pot, add 3 cups (750 mL) water and 1 cup (250 mL) split red lentils, bring just to a boil, then reduce to a simmer on low heat. When lentils are about 80% cooked, remove about ½ cup of lentils, strain and let cool for later use. Allow remaining lentils to cook until soft. Strain well and place in a large mixing bowl.
2. In a large pot of salted water, add potatoes, bring to a boil, and cook until tender. Drain water from cooked potatoes, and while still very hot, add to the bowl of cooked lentils. Mash together well. Add remaining filling ingredients and mix until smooth. Chill in the fridge until ready to use.
3. To prepare the dough: place all ingredients in a bowl and mix until a ball is formed. Knead for about 1 minute and wrap in plastic wrap. Refrigerate for about one hour before using.
4. To prepare the Dill Cream: in a small bowl, whisk together ingredients and reserve for later.
5. To prepare the garnish: in a large frying pan over high heat, add vegetable oil and allow to heat up until almost smoking. Add quartered mushrooms and sauté on high until golden brown and cooked. Take mushrooms out and reserve in a bowl for later. Place the pan back on high heat and add cabbage and butter. Cook on high heat allowing cabbage to get some color on it. Once cooked, add mushrooms back to the pan along with the ½ cup (125 mL) of reserved split red lentils, and dill. Cook on medium heat for about one minute and you are ready to plate.
6. To make the perogies: roll dough out on a lightly floured surface. Once rolled out, your dough should be quite thin, about ¼ mm. Cut into 2 ½ inch squares. Add about ½ Tbsp (7 mL) of your filling to the middle of each square. Using your finger, lightly wet the edges of your dough with water. Fold corner to corner sealing all sides so that no air is left inside. It’s important perogies are sealed well so that water does not get inside while cooking.
7. For finishing: boil perogies in salted water for about 4-6 minutes. Strain off.
8. When plating make a thin layer of dill cream on the bottom of your plate, add perogies on top, followed by your garnish mix, and enjoy.