Buffalo Chicken Pierogies

Sheez- fall has come and is almost gone.  We just finished up with the Epcot Food and Wine Festival and our big event of the year, the Walt Disney World Service Celebration, which is a crazy busy time of year and has made time fly by.  Sir Wes was such a champ to take on most of the house chores and help me out so much thru the last few months so I wanted to do something special for him.  Which naturally translates to cooking him something.


I saw this recipe at Soph n’ Stuff and could not resist another buffalo chicken adventure.  I have mentioned Sir Wes can’t go without wings for more then 2 weeks, so I try to find ways to switch it up.


Pierogie Dough

•3 cups all-purpose flour
•1 teaspoon salt
•1 egg
•3/4 cup water
•2 tablespoon vegetable oil


Using a food processor, add all ingredients and pulse, slowly adding water until a solid dough forms.  Move the dough out onto a floured countertop and knead a few times until smooth.  Top with plastic wrap and allow it to rest for 30 minutes before rolling and cutting it into rounds.


Buffalo Chicken Pierogie Ingredients

•1 batch pierogie dough, cut into 36 rounds
•2 cups unsalted mashed potatoes
•1/4 cup frank’s red hot sauce
•1 skinless boneless chicken breast, cut into 1 inch cubes
•1/2 cup all-purpose flour
•1 teaspoon chili powder
1 teaspoon cayenne
1 teaspoon garlic powder
•1/2 teaspoon kosher salt
1 teaspoon fresh ground black pepper
•1 egg
•1 cup vegetable oil, for frying
•1/4 cup blue cheese, crumbled into small nuggets
•carrots and celery sticks, for garnish


In a bowl, add frank’s red hot sauce to potatoes and combine with a fork. Set aside.

Blend flour, spices, salt and pepper in a medium bowl. In a small bowl, whisk egg. Take chicken pieces and coat each in egg mixture, then dredge through flour mixture, coating well.

Heat oil in a medium saucepan over medium-high heat. The oil will reach temperature when you drop a pinch of flour into the oil and it sizzles. Working in small amounts at a time, fry the breaded chicken pieces for 2-3 minutes on each side, until the breading is golden brown. Set the pieces aside to drain on a paper towel.


To assemble the pierogie, place a small amount of the potato mixture in the middle of a dough round. Place a chicken piece and a nugget of blue cheese in the center and fold dough over, sealing the edges with a little water, pressing firmly.

Once they are assembled you can either freeze for later or cook the pierogie right away. Frying them, rather than boiling, will retain the crispiness.


Pierogies are such a fun, easy thing to make, the kids will love getting their hands dirty with them!


And more importantly our supportive, wonderful husbands will devour them!  Watch out Mrs. T!!