Mushroom-Cheese Pierogi

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, CA)