Buffalo Chicken Pierogi Poutine
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
Enjoy a twist on poutine with homemade pierogies topped with boneless buffalo chicken wings, blue cheese, caramelized onions, and green onions.
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 t. salt
  • 2 t. olive oil
For the caramelized onions:
  • 2 T. olive oil
  • 2 onions, thinly sliced
  • 1 T. sugar
For topping the poutine:
  • 16 boneless buffalo chicken wings
  • ¼ c. blue cheese crumbles
  • 3 T. green onions, chopped
  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.
Pierogi recipe from my Great Aunt Kaye and my Dad. Poutine is a Hezzi-D Original recipe.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/buffalo-chicken-pierogi-poutine/