I have a “bad blogger” moment to admit to: Before Christmas time I made roughly 150+ perogies and ate them all… yes all of them… k well not all of them because I did share a few dozen with friends and family… but the large majority….. without taking a single picture of them or blogging them. Now full of blogger shame, this past weekend I decided to whip up another batch. However, I must be clinically insane because I’ve made over 300 perogies with this ginormous batch. So everyone can expect one thing: more perogy recipes will be appearing on the blog. Who knows – maybe I will be the Perogy Princess while Bob is the Grilled Cheese King. Let’s get to this ethnic hybrid of perogies!
- 8 baking potatoes filling
- 1 tbsp butter
- 1 tbsp medium curry powder filling
- 3 tsp turmeric powder filling
- 2 tsp ginger powder filling
- Salt & pepper to taste filling
- 1/4-1/2 cup sour cream filling
- 1/4 cup chopped cilantro filling
- 2-3 tbsp milk filling
- 4 1/2 cups flour perogy dough
- 2 cups sour cream perogy dough
- 2 tsp salt perogy dough
- 2 tbsp melted butter perogy dough
- 2 tbsp vegetable oil perogy dough
- 2 eggs perogy dough
- 1 egg yolk perogy dough
- Boil and mash your 8 baking potatoes. While mashing, toss in 1 tbsp of butter.
- In a large bowl, combine your mashed potatoes and filling ingredients and mix until a thick paste develops. The most important thing to this curry filling is to develop it to your tastes. Taste along the way as you add ingredients.
- For the perogy dough, combine all ingredients and mix until a tacky dough forms. I used my KitchenAid mixer for this step and it worked great.
- Divide your dough into three parts for easier rolling.
- Roll out 1/3 of the dough on a floured surface until it is 1/4 of an inch thick.
- Using a glass or round cookie cutter, cut the dough into circles.
- Spoon 1-2 tsp of filling into the centre of the dough circle, lightly pat water onto one half of the circle, fold dough in half and pinch the perogy closed. The water helps to bind the perogy together.
- Set perogies onto a parchment paper lined cookie sheet and freeze.
- To cook perogies: place into a pot of boiling salted water for 5-7 minutes or until the perogies rise to the top of the pot. Serve with a dollop of sour cheese or plain yogurt topped with fresh cilantro.
These little yellow curry perogies are SO incredibly delicious (honestly, I’d like to say they are *bad word* delicious, but that’s not too blog friendly) and even better when served with the sour cream and cilantro. I will definitely be making these again.
If you enjoyed this recipe and would like to see more non-traditional perogy recipes, leave a comment and challenge us to a new flavour!