Buffalo Pierogies
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 24 pierogies
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 24 pierogies
Ingredients
3 quarts vegetable oil
1/2 cup hot sauce, preferably Frank's RedHot
1/2 stick (4 tablespoons) unsalted butter
1/2 teaspoon cayenne pepper
24 frozen potato cheese pierogies
Blue Cheese Dressing:
1/2 cup sour cream
1/4 cup crumbled blue cheese
1/4 cup mayonnaise
1/8 cup whole milk
1/2 teaspoon cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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.
