Buffalo and Bacon Pierogi

Buffalo and Bacon Pierogi

by Cat Bowen

Prep Time: 1 hour of cooking and prep 20

Keywords: appetizer salad entree side snack

Ingredients (36 pierogi)

• 45 wonton skins
• 10 oz bacon
• 3 lb peeled russet potatoes
• 4 oz blue cheese plus more to crumble atop
• 4 oz butter
• 1 tsp salt plus more for potato water
• 2 tsp chopped garlic
• 3 tbsp finely grated onion
• 1 tsp ground black pepper

for assembly and topping

• one egg
• as much Frank’s Red Hot as you like. I like lots. and lots.
• scallions or chives
• sour cream
• onion

Instructions

boil potatoes to fork tender in salted water

add to mixing bowl

on medium, blend in salt, pepper, garlic, onion, butter, and 4 oz blue cheese

this should not be runny, it should be able to be piped onto the wonton skins, so it needs to be a little stiff

when it’s well mixed, let it come to room temp

meanwhile, bring a LARGE pot of water to boil

fry the bacon, and leave the grease in the pan.

AVENGERS, ASSEMBLE

scramble the egg and set aside

lay out a TON of skins on a counter

transfer potatoes from the bowl into a ziptop bag or piping bag

cut off tip 1″ from corner

pipe about 2 tbsp mix onto the CENTER of each skin

brush the egg around half of the edge of each skin and fold over into a crescent.

crimp the edges tightly. feel free to crimp over each crimp again, folding it onto itself.

place in the boiling water at least five at a time

heat the bacon fat on medium

remove pierogi CAREFULLY from boiling water and place in the bacon fat.

fry 2 minutes per side

top with Franks and dip in sour cream–or more blue cheese dressing if that’s your thing.