As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
A few weeks ago I shared a crazy good recipe for Jalapeno Popper Pierogi Poutine. It was so good but when I was making the poutine I actually made two versions in hopes of finding one that was really good. As it turned out, they were both pretty delicious.
The reason I started making the poutine was because of a recipe contest put on by the Sunday Supper Movement. I’ve been wanting to make poutine and even had it on my 35 while 35 list and this was the perfect opportunity to make it. Traditional poutine is made with french fries, gravy, and cheese curds. While I love french fries, I wanted to do a twist on traditional poutine.
When I started thinking about potatoes and what to put my toppings on, I kept coming back to pierogies. Pierogies are a a pasta pocket stuffed with potatoes and cheese. They are one of my favorite things because I love pasta, potatoes, and cheese. They are also huge in Pittsburgh where I grew up and my great aunt used to make them from scratch. Now my dad is the one usually making the pierogies from scratch. Both my brother and I have learned how to do it too so I wanted to use the pierogies in my poutine.
Since we love buffalo chicken in our house, I thought buffalo chicken poutine would be awesome. I took homemade pierogies and topped them with caramelized onions, boneless buffalo chicken wings, blue cheese crumbles, and green onions. The resulting poutine was delicious. It was spicy with a hint of the blue cheese and tasted amazing with the pierogies. This is definitely an instance of a side dish turned into a main meal. It’s also an awesome entree for Game Day.
For the pierogies:
- 3 lb. your favorite Idaho Potatoes, peeled
- ½ lb. cheddar cheese, shredded
- 3 c. flour
- 2 eggs
- ¾ c. warm water
- 2 teaspoons salt
- 2 teaspoons olive oil
For the caramelized onions:
- 2 Tablespoons olive oil
- 2 onions, thinly sliced
- 1 Tablespoon sugar
For topping the poutine:
- 16 boneless buffalo chicken wings
- 1/4 c. blue cheese crumbles
- 3 Tablespoons green onions, chopped
- To make the pierogies:
- In a large stockpot bring water to a boil. Place the peeled Idaho Potatoes in the water and cook until the potatoes are tender. Drain the potatoes and run cold water over them.
- Pour the cheddar cheese into the mixing bowl with the potatoes. Use a potato masher and mash the potatoes and cheese together until smooth. Put the bowl with the potatoes in the refrigerator until ready to use. **This can be done up to 3 days ahead of time**
- Put the flour in a large mixing bowl. Dig a well in the center of the flour and add in the eggs. Begin to mix the dough. Add in the water and continue mixing. Add in the salt and olive oil. Mix until the dough just comes together.
- Turn the dough onto a floured surface and knead for 10 minutes, adding additional flour or water as needed. The dough with be firm and smooth.
- Roll the dough into a cylinder. Cut off a piece that is 2 inches by 1 inch. Using a pasta roller set on 1 roll the dough out. Then put the dough through the rollers on the 3 setting and then the 4 setting. If you can, get it through the 5 setting as well. If not, don't worry.
- Once the dough is rolled thin, use a 3 inch biscuit cutter to cut out rounds. Place the round on a floured cutting board.
- Place a heaping tablespoon of the potato filling into the center of each round. Pull one side of the dough round up and over top of the filling. Press down on the edges to seal. The pierogies should be in a half moon shape. Use a fork to crimp the edges of the pierogi. Set aside.
- Continue until all of the dough or filling is used. Then bring a large pot of water to a boil. Drop in 8 pierogies at a time and cook for 4-5 minutes or until they float to the surface. Using a slotted spoon remove the pierogies and place on a cookie sheet to dry.
- Flip the pierogies over after the tops have dry in order to dry the under side. Once they have dried pack them into gallon sized freezer bags, one dozen in each bag.
- To make the caramelized onions, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the onions and stir occasionally for 5 minutes. Add in the sugar, stir, and then cook for 15 minutes, stirring occasionally, until caramelized.
- To make the poutine, bring a pot of water to a boil and add a dozen pierogies. Gently boil for 3-4 minutes or until cooked through. Drain.
- Put 3 pierogies on each of 4 plates. Put 4 boneless buffalo wings on top of the pierogies. Sprinkle with blue cheese and then divide the caramelized onions between the plates. Sprinkle with green onions and serve hot.
Pierogi recipe from my Great Aunt Kaye and my Dad. Poutine is a Hezzi-D Original recipe.
This year the Food and Wine Conference will be held May 13-15 in Orlando, Florida. Both my husband and I are hoping to go back again this year! We had a blast last year. In order to enter the contest all you have to do is post an original poutine recipe using Idaho Potatoes on your blog between January 1 and January 31, 2016. Then share your recipe on social media using the hashtags #SundaySupper and #FWCon. Find out more information on the contest HERE.