BUFFALO PIEROGIES

Buffalo Pierogies image

Provided by Trisha Yearwood

Time 25m

Yield 24 pierogies

Number Of Ingredients 12

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
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

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.

*** Explore more Buffalo Pierogies Recipes »

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