RYP Beet Perogies
A Polish-inspired dish of Perogies with a twist. Adding RYP Just Beet It ~ Organic Beet Powder gives it those extra nutrients and not to mention a beautiful colour!
*Exact quantities are not given. This recipe is all about experimenting with how you like it best. But here are the basics :)*
Ingredients:
Filling of choice:
- 8 small Mushrooms
- 1 large White Onion
- 1 clove of Garlic
- 1 Red Pepper
- 1/4 cup Butter
- Pinch of salt and pepper
Dough:
- 2 cups of flour
- 4 tbsp RYP Just Beet It ~ Organic Beet Powder
- 1 egg yolk
- 1 tsp salt
- Boiling Hot Water
Directions:
- Finely chop mushrooms, white onion, garlic and red pepper and sauté in a pan with butter.
- Add in a pinch of salt and pepper and sauté until desired. Set aside.
- To prepare the dough: Combine the flour and the RYP Powder in a large bowl. Mix in the egg yolk.
- Prepare a dry counter space lightly dusted with flour and begin to work the dough. Add in a small amount of boiling hot water every 2 minutes or so to keep the dough at the right texture. This should take about 15 mins until the consistency is "elasticy". *Hint*: This is a great arm workout!
- Use a flour-dusted rolling pin to roll out the dough to about 1/8 of an inch thickness on the dry, flour-dusted counter space.
- With a glass, cut out circles. With a spoon, carefully place approximately 1.5 tsp of sautéed filling into the center of the dough.
- Prepare a pot of boiling water.
- Close the perogie and gently press the edges with a fork. Place closed perogies into the boiled water on medium heat (I did 4 at a time). These perogies are done once they float to the top!
- Place on a plate to cool, don't let them touch! Serve and Enjoy however you like :)
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