Buffalo Pierogies

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 24 pierogies
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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 


Special equipment:
a deep-frying thermometer
  1. Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.
  2. 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.
  3. 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:

  1. Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.
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