Delaney and Shelby

Buffalo Chicken Pierogi

Add flour and salt to a large bowl and combine.

Heat water and butter on the stove until temperature reaches 176-186°F.

Pour hot water and butter into the flour bowl with flour. Mix with a spoon until combined.

Knead dough until smooth (about 5 minutes).

Wrap with plastic wrap and let rest for 30 minutes.

Add all ingredients to a large bowl and mix until combined.

Cut the dough into four even pieces. Lightly dust your work surface with flour and place one piece in the middle. Lightly wrap the three other pieces back into the plastic wrap so they don't dry out.

Begin to roll out the dough until 1/8 inch thick. Stamp out circles using a large biscuit cutter.

Working one by one, spoon 1-1.5 tbsp of filling into the center of the disks. Dip fingertip in water to moisten the edges of the dough slightly. Fold the dough in half, bringing the edges together. Press edges firmly until closed. Be careful not to squeeze the potato filling out the sides.

Set aside under a wash cloth until ready to cook.

Bring a pot of water to a boil. Working in batches, boil the pierogi until they float (2-3 minutes). Then pan fry over medium in butter until crisp and golden (about 1-2 minutes per side).