Buffalo Chicken Pierogi Poutine

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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.

Love this twist on poutine with Buffalo Chicken Pierogi Poutine!

What is Poutine?

Poutine is a popular Canadian dish that traditionally contains three ingredients.  The ingredients are french fries, cheese curds, and gravy.  The dish is assembled by placing the hot fries on a plate, adding the cheese curds on top, and then pouring the hot gravy over the fries and cheese. The heat from the fries and gravy helps to melt the cheese curds, creating a gooey, savory combination.

The reason I started making the poutine was because of a recipe contest.  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.

I’ve seen some great recipes for poutine and even made a Jalapeno Popper Pierogi Poutine.  This Breakfast Poutine has crispy bacon and a sunny side up on it along with cheese curds and homemade gravy.  Then I’ve seen Tater Tot Poutine which sounds amazing.

Homemade pierogies are amazing!

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.

Make this tasty appetizer of Buffalo Chicken Pierogi 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.

Like buffalo chicken? How about poutine? Put them together and you have the ultimate game day food of Buffalo Chicken Pierogi Poutine!

If you’ve tried my Buffalo Chicken Pierogi Poutine or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Love this twist on poutine with Buffalo Chicken Pierogi Poutine!

Buffalo Chicken Pierogi Poutine

Yield: serves 4
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Enjoy a twist on poutine with homemade pierogies topped with boneless buffalo chicken wings, blue cheese, caramelized onions, and green onions.

Ingredients

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

Instructions

  1. To make the pierogies:
  2. 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.
  3. 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**
  4. 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.
  5. 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.
  6. 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.
  7. Once the dough is rolled thin, use a 3 inch biscuit cutter to cut out rounds. Place the round on a floured cutting board.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Notes

Pierogi recipe from my Great Aunt Kaye and my Dad. Poutine is a Hezzi-D Original recipe.

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