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Curry Perogies

BS in the Kitchen
India meets the Ukraine in these curry perogies!
Print Recipe
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Dinner
Cuisine Indian, Ukrainian &amp

Ingredients
  

  • 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

Instructions
 

  • 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.