Recipe courtesy of Trisha Yearwood
Recipe courtesy of Trisha Yearwood
Buffalo Pierogies
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- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 24 pierogies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1155
- Total Fat
- 127 g
- Saturated Fat
- 15 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 39 mg
- Sodium
- 260 mg
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 24 pierogies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 1155
- Total Fat
- 127 g
- Saturated Fat
- 15 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 7 g
- Cholesterol
- 39 mg
- Sodium
- 260 mg
Ingredients
Blue Cheese Dressing:
Directions
Special equipment:
a deep-frying thermometer- 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.
Blue Cheese Dressing:
- Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.
