Buffalo Pierogies Food

BUFFALO CHICKEN PIEROGI BAKE

Steps:

• Place chicken breasts in slow cooker. Pour wing sauce on top and then sprinkle ranch mix over wing sauce. Cover and cook on low for 6-7 hours.
• Once cooked, place chicken breasts on a plate and shred using 2 forks.
• Drain cooking liquid from slow cooker, reserving ~¼ cup. Return shredded chicken to slow cooker and add reserved cooking liquid; stir until well combined.
• Preheat oven to 400°F.
• Spray a 9"x13" pan with nonstick cooking spray. Spread pierogies evenly on bottom of pan; set pan aside.
• Using a medium saucepan, add garlic, cream cheese and chicken broth. Place over medium heat and cook, stirring often, until cream cheese has melted and mixture is well combined.
• Pour sauce evenly on top of pierogies.
• Using a large mixing bowl, add shredded buffalo chicken, mozzarella cheese, cheddar cheese, red onions, celery, blue cheese and green onions; stir until well combined. Spread this mixture evenly on top of pierogies.
• Bake for 20-25 minutes, or until cheese has completely melted.
• Remove pan from oven and garnish top with additional crumbled blue cheese and green onions.
• Before serving, drizzle top with buffalo sauce and ranch/blue cheese dressing.

BUFFALO PIEROGIES RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Combine oil, hot sauce and chili powder; toss with the pierogies. Coat a baking sheet with non-stick cooking spray and spread pierogies evenly on the baking sheet. Bake at 400ºF for 16 to 18 minutes or until pierogies are puffed and browned. For best results turn over once, halfway through bake time. Serve with blue cheese dressing, carrots and celery. Optional: Deep fry pierogies in 350ºF oil for 3 minutes or until golden brown, as directed on box.

BUFFALO PIEROGIES

Steps:

• Mix the first 3 ingredients together.
• Toss the frozen pierogis with the sauce.
• Spray a baking sheet with nonstick cooking spray.
• Spread the pierogis on the pan and bake at 400F for 20 minutes, turning once after 10 minutes. Serve with blue cheese dressing.

BUFFALO PIEROGIES

Steps:

• Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.
• As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm.
• Fry the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing.
• Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.

BUFFALO STYLE PIEROGI

Steps:

• Preheat oven to 450 F. Line a large baking sheet with parchment paper.
• Bring a large pot of water to a boil. Boil pierogi and stir occasionally for 5 minutes. Drain and set aside.
• In a medium saucepan over medium heat, add all the buffalo sauce ingredients and season with pepper.
• Bring to a simmer while stirring with a whisk. As soon as the sauce begins to bubble, remove from heat and give it a stir with the whisk. Reserve 4 tbsp. of the sauce for dipping.
• In a large bowl, toss pierogi with remaining sauce.
• Roll in breadcrumbs and place on baking sheet.
• Bake for 10-12 minutes until lightly golden and crispy. Serve with extra dipping sauce.

POTATO AND CHEESE PIEROGIES

Steps:

• For the dough: Work the egg, sour cream, butter and salt in a small bowl with a whisk or fork to form a batter. Pour the flour onto a work surface and make a well in the center. Add the sour cream mixture and mix thoroughly with your hands until a dough forms. (The dough is ready to use right away but if you are not forming the pierogies immediately, wrap in plastic and refrigerate the dough for at least 2 hours or up to 2 days.)
• For the filling: Stir together the mashed potatoes, cheese and chives in a medium bowl until well combined. Chill the filling so it is easier to work with.
• To form the pierogies: Roll the dough mass out to 1/8-inch thickness and cut 3-inch rounds. Place 1 to 2 tablespoons of filling in each round, and then fold over into half-moons, being careful not to push filling into the seam. Press closed and crimp with a fork if scalloped edges are preferred.
• Bring a pot of salted water to a rolling boil. Add the pierogies and wait until they float, 3 to 4 minutes. Drain well.
• Serve with a dollop of sour cream and garnish with chives and a crack of black pepper.

BUFFALO PIEROGIES

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
• In a medium bowl, combine hot sauce, oil and chili powder. Add frozen pierogies; toss until well coated. Arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes, turning after 10 minutes.
• Serve with blue cheese salad dressing or salsa and celery sticks, if desired.