Deep Fried Curried Perogies

I recently saw a play called Deep Fried Curried Perogies. It’s a one woman show that’s travelling the Fringe Festival circuit right now. An Edmonton writer and actor named Michelle Todd stars in the play. It was fun. Deep Fried Curried Perogies focused on defining a person’s cultural identity -- one of my favourite topics. Apparently, Todd wrote the play while she was pregnant with her son. She’s said in past interviews that one day -- while in a pregnant hormonal state -- she freaked out over how her soon-to-be-born child would define his cultural heritage. Michelle Todd is Filapino-Jamaican. Her partner is Ukranian-British. She phoned her partner in hysterics about what food their child would bring to his school heritage day.... a deep fried curried perogy? That’s how the play was born.
Todd says she grew up with her father and mother’s culinary customs practiced. Rice was big in the household. So were rotis. One of her comfort foods growing up was congee. She never had deep fried curried perogies growing up. But her partner encouraged her to try making them before taking the play on the road. So Michelle Todd devised her own way to make deep fried curried perogies. Actually, her version is pan-friend curried perogies. Michelle melts some butter in a pan on medium high heat. She takes a few perogies (can be store-bought or made from scratch) and fries the perogies in the buttered pan. Then he adds some spices -- tumeric chilli powder, cumin, salt, pepper -- with some sour cream. She then coats the perogies with the mixture and fries them longer. I’d like to try the recipe the next time I fold perogies. They sound delicious.