Chef Dale Mackay

Recipe by

Chef Dale Mackay

View All

Red Lentil Perogies

Servings: makes about 50 perogies

Chef Dale Mackay

Recipe by

Chef Dale Mackay

View All

Ingredients

Directions

Nutrition

Ingredients

    Filling:

    1 cup (250 mL) potato, peeled and cubed

    1 cup (250 mL) dry split red lentils

    1 cup (250 mL) white cheddar, finely grated

    1/4 cup + 1 Tbsp (75 mL) sour cream

    1/4 tsp (1 mL) salt

    Dough:

    3/4 cup (175 mL) warm water

    1/4 cup (60 mL) vegetable oil

    1 egg

    2 cups (500 mL) all-purpose flour

    1/8 tsp (0.5 mL) salt

    Dill Cream:

    1 cup (250 mL) sour cream

    3 Tbsp (45 mL) chopped fresh dill

    1/4 tsp (1 mL) onion powder

    1/4 tsp (1 mL) garlic powder

    Garnish:

    2 cups (500 mL) quartered button mushrooms

    1/4 cup (60 mL) vegetable oil

    3 cups (750 mL) green cabbage

    2 Tbsp (30 mL) butter

    1/2 cup (125 mL) split red lentils, reserved from before

    1 Tbsp (15 mL) chopped fresh dill


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.