Friday, August 31, 2012

Buffalo Chicken Pierogies

I promised recipes on this blog and so I shall deliver! 

Disclaimer for family: I doubled checked the recipe online to make sure there were others out there like it.  I wanted to make sure I was not giving away a family secret dough recipe.  Plus this dough recipe was given out at my wedding shower so double coverage. 

I took the traditional pierogie and gave a little spice. Note it is better to make the filling prior to the dough. It is a long processes but totally worth it!!!

Buffalo Chicken Filling:

2 chicken breasts
1 bottle of Franks Red Hot
1 stick of butter
1 shredded carrot
1 shredded celery stick

Cook the chicken breasts anyway you normal would but make sure you can pull the chicken. Pull the chicken a little then add to a sauce pan. Add the bottle of Franks, butter, carrot and celery. I usually shred them with a peeler directly into the pan. Let it simmer until the chicken is nice and shredded...about an hour and half. Have crumbled blue cheese off to the side for when you stuff the pierogies.

5 pounds of potatoes
1/2 tsp salt
1/2 stick of butter (optional)
Sprinkle of crumbled blue cheese

Peel and cook potatoes in water until soft
Drain potatoes, while still hot mix cheese, salt and butter
Use a mixer to combine ingredients
Let potatoes cool before using,, they can be warm but NOT hot.
**It is best to make the potatoes ahead of time before you mix dough


8 cups flour
1 stick margarine
4 eggs
1 1/4 cups water
1/2 tsp salt

Put flour into large bowl, mix in salt
Melt margarine in a microwavable bowl, let cool
Mix eggs in separate bowl with water, stir together with a fork
When margarine is cool, mix with eggs and water, stir together with a fork. 
Pour mixture into flour and salt, start to mix with a spoon, once it's most of the way mixed take your hands and totally mix, take out of bowl and knead dough until it's totally combined, put dough into Ziploc bag and let sit for about an hour in the fridge. 

To make a pierogie:
If you have a pasta maker, cut off a piece of dough, roll thru noodle maker until dough is thin, but not too thin, it is best to roll dough on a thicker setting then take the piece of dough and roll it back thru on a lower setting. If you don't have a noodle maker, you can use a rolling pin. Make sure you have a non-stick surface to work on.

Cut dough into rectangles or squares, the pieces don't have to be perfectly shaped.

Spoon some potatoes onto dough, add a little of the buffalo chicken filling, lastly top with a little bit of crumbled blue cheese-fold over and crimp the edges real well, you can't have any open area. After you have about a dozen made, put pierogie in slow boiling water and cook until they float to the top.
Saute butter to put pierogie's in when finished cooking

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