Buffalo Pierogies Recipe 435
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 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 MINI PIEROGIES
Yield 5
Number Of Ingredients 8
Steps:
- Traditional: Preheat oven to 400ᵒF. Combine melted butter, cayenne hot sauce and chili powder; toss with pierogies.Coat a baking sheet with nonstick cooking spray and spread pierogies evenly on the baking sheet.Bake for 16 to 18 minutes, or until pierogies are browned. For best results, turn over halfway through bake time.Serve with blue cheese or ranch dressing, carrots and celery. Deep Fryer: Deep fry pierogies in 350ᵒF oil for 3 minutes or until golden brown. Toss with cayenne hot sauce mixture. Air Fryer: Combine melted butter, cayenne hot sauce and chili powder; toss with pierogies.Place pierogies in the air fryer basket.Set the air fryer to 400°F for 12 to 14 minutes, tossing pierogies halfway through.Serve with blue cheese or ranch dressing, carrots and celery.
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- 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.
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- 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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