This eclectic hybrid of cuisines makes these perogies a warm, delicious surprise at the dinner table.
Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen.
ingredients
Filling
Dough
directions
Boil and mash your 8 baking potatoes. While mashing, toss in 1 Tablespoon of butter.
In a large bowl, combine your mashed potatoes and filling ingredients and mix until a thick paste develops. The most important thing for this curry filling is to develop it to your taste. 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 3 parts for easier rolling.
Roll out 1/3 of the dough on a floured surface until it is 1/4-inch thick.
Using a glass or round cookie cutter, cut the dough into circles.
Spoon 1-2 teaspoons 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 cream or plain Greek yogurt and top with fresh cilantro.