For the Dough:

1. Make the dough by mixing the flour and salt together in a mixing bowl.
2. Add the yogurt, melted butter, and egg to another bowl and whisk to combine.
3. Pour the yogurt mixture into the flour and stir until a ball of dough forms.
4. Place the dough on the counter or a cutting board and knead it for a minute or so with damp hands until the dough is smooth and elastic.
5. Place the dough back in the mixing bowl and cover with plastic wrap. Allow the dough to rest for 30 minutes.

    

For the Filling:

In a bowl, mix together the potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season, to taste, with salt and pepper.

For the Dipping Sauce:

Whisk together the ingredients and season, to taste, with salt and pepper. Set aside until you are ready to serve.

To Assemble & Cook:

1. Bring a large pot of water to a boil.
2. After the dough has rested, roll it out on a lightly floured surface until it is ¼-inch thick. Using a three-inch biscuit cutter or glass, cut out circles of dough.
3. Place roughly 2 teaspoons of the filling in the center of each dough circle. Brush the edges with egg wash and then fold the dough over the filling, sealing the edges with your fingers. I like to press the edges together with the prongs of a fork to ensure that they are really sealed well.
4. Set formed pierogi on a sheet tray lined with parchment paper.
5. Continue until all the pierogi are formed.
6. Boil the pierogi, in batches, in the water for about 2 minutes or until they float to the top. Remove with a slotted spoon and return to the sheet tray.
7. Heat a large skillet over medium heat and add a couple tablespoons of butter.
8. Once the butter is melted, add the pierogi, in batches of 6-8, to the pan. Cook until crispy and golden, about 2-3 minutes per side.

To Serve:

Garnish the warm buttery pierogi with cranberries and herbs. Drizzle any remaining butter in the pan over the pierogi. Serve immediately with the dipping sauce on the side.