Buffalo Chicken Pierogi Bake Recipes
BUFFALO PIEROGIES RECIPE - (4.3/5)
Provided by Tufgrlz
Number Of Ingredients 8
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
Tonight we had these withour dinner as a side/appetizer type thing. They went over very well! I think these would be just as good if you fried the pierogis and then tossed them with the sauce. This is adapted from a recipe by Sara Moulton.
Provided by Miss Erin C.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
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
Provided by Trisha Yearwood
Categories main-dish
Time 25m
Yield 24 pierogies
Number Of Ingredients 12
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.
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BUFFALO CHICKEN PIEROGIES - URBAN COOKERY
From urbancookery.com
Servings 23-25Total Time 1 hrCategory Appetizer
- Season Chicken with Onion Powder - Heat up a skillet with a little Canola Oil (just enough to lightly coat the bottom). Add in your chicken, cook for 5 minutes, flip over and cook another few minutes until completely cooked through.
- Place cooked chicken on a resting rack and let sit 5-10 minutes. At this point, shred your chicken with 2 forks. Mix together in a bowl with the Frank’s Red Hot. Place in fridge until ready to use.
- Now prepare your dough. In a food processor, fitted with a dough blade combine all your dough ingredients. Pulse until the mixture starts to come together. Start with 1/2 a cup of Sour Cream, and add a little at a time if needed to help the dough come together.
- At this point turn your dough out on a lightly floured surface and roll out less than 1/4” thick. Using a 3” circular cutter, cut out your circles.
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