Buffalo and Bacon Pierogi
by
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.
