I have a “bad blogger” moment to admit to: recently I made roughly 150+ pierogies and ate them all. Yes, all of them. OK, well maybe 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. Now let’s get to this ethnic hybrid of pierogies!

Prep Time: 2 hours
Cook Time: 10 mins
Total Time: 2 hours 10 mins

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Ingredients:
1 Tbsp butter

Filling:
8 baking potatoes
1 Tbsp medium curry powder
3 tsp turmeric powder
2 tsp ginger powder
1/4-1/2 cup sour cream
1/4 cup chopped cilantro
2-3 Tbsp milk
Salt & pepper, to taste

Dough:
4 1/2 cups flour
2 cups sour cream
2 tsp salt
2 Tbsp melted butter
2 Tbsp vegetable oil
2 eggs
1 egg yolk

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Directions:
1. Boil and mash your 8 baking potatoes. While mashing, toss in 1 Tbsp of butter.
2. 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.
3. For the pierogi dough, combine all ingredients and mix until a tacky dough forms. I used my KitchenAid mixer for this step and it worked great.
4. 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.
5. Using a glass or round cookie cutter, cut the dough into circles.
6. 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 pierogi closed. The water helps to bind the pierogi together.
7. Set pierogies onto a parchment paper lined cookie sheet and freeze.
8. To cook pierogies: place into a pot of boiling salted water for 5-7 minutes or until the pierogies rise to the top of the pot. Serve with a dollop of sour cream or plain Greek yogurt and top with fresh cilantro.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.