Tradition isn’t always traditional.
Buffalo Blue Cheese Pierogi
Serves 6-8
Why should your wings have all of the fun? These Polish dumplings filled with mashed potatoes and blue cheese, and tossed in Buffalo sauce, may be the perfect new way to enjoy your favorite game day flavors. Dumplings, whether Polish pierogi or Chinese pot stickers, take some handiwork so get the family together in the kitchen to do a little cooking before sitting down to enjoy the big game.
For potato filling:
2 large Russet potatoes
4 tbs butter
1/4 cup crème fraiche or sour cream
2 oz creamy blue cheese like Gorgonzola
For dough:
2 cups flour
1/2 tsp salt
1 large egg
1/3 cup warm water
For Buffalo sauce:
3/4 cup hot sauce like Frank’s Red Hot or use Harissa for a fun twist!
1/4 cup apple cider vinegar
5 tbs cold butter plus 3-4 tbs extra to panfry pierogi
Directions:
Make potato filling: Place potatoes in a pot, skins on, and cover with water by 2”. Place over high heat, bring water to a boil, and cook until a knife can be easily inserted into the center without splitting the potato. Remove potato from water and press through a food mill or ricer. Stir butter, crème fraîche and cheese into hot, freshly-milled potato. Season to taste with salt and pepper. Cool and chill in refrigerator for 2-3 hours before using to fill pierogi.
Make dough: Place flour in a large mixing bowl. Make a well and add egg to middle. Mix in egg. Add 1/3 cup water and mix together. Add additional water as needed to make a dough that is tacky but not wet. Knead until smooth and the dough springs back slightly when pressed with a finger, about 6 minutes. Place dough on the counter under an inverted bowl and let rest for at least 20 minutes for the gluten to relax.
Assemble: When ready to make pierogi, roll dough out on a lightly floured surface to 1/8” thick. You should just be able to see the pattern of your counter through the dough. Cut circles with a 3 1/2” biscuit cutter or drinking glass. Fill with a tablespoon of potato and blue cheese, pinch dough to seal, stretching it around the filling as needed and making sure the dough is sealed tightly against itself with no filling breaking the seal. To decorate, press the edge with the tines of a fork. Be careful not to pierce the dumplings.
Make Buffalo sauce: Combine hot sauce and vinegar in a 10” skillet over medium-high heat. Reduce to about ¾ cup. Turn off heat and whisk in cold butter, 1 tbs at a time.
Boil: Bring an 8-10 quart pot of water to a gentle boil. Add up to 10 pierogi at a time and cook until they float, then 3 minutes longer. Transfer to a colander and drain.
Then panfry: Melt 2-3 tbs butter in a skillet set just below medium heat. Add pierogi and cook, without turning, to brown lightly on one side, 2-3 minutes. Transfer browned pierogi to Buffalo sauce and turn once or twice to coat and serve.
TIP: Patience and a little work ahead of time is key. Chilling the potato filling makes it firm and much easier to wrap the dough around. Resting the kneaded dough lets the gluten relax making it tender.
