- 1 batch perogy dough, cut into 36 rounds
- 2 cups unsalted mashed potatoes
- 1/4 cup frank’s red hot sauce
- 1 skinless boneless chicken breast, cut into 1 inch cubes
- 1/2 cup all-purpose flour
- 1 tsp each chili powder, cayenne and garlic powder
- 1/2 tsp each salt and pepper
- 1 egg
- 1 cup vegetable oil, for frying
- 1/4 cup blue cheese, crumbled into small nuggets
- carrots and celery sticks, for garnish
In a bowl, add frank’s red hot sauce to potatoes. Set aside.
Combine flour, spices, salt and pepper in a medium bowl. In a small bowl, whisk egg. Take chicken pieces and coat each in egg mixture, then dredge through flour mixture, coating well.
Heat oil in a medium saucepan over medium-high heat. You’ll know its ready by dropping a pinch of flour into the oil. It should sizzle but not burn. Working in batches, fry the breaded chicken pieces for 2-3 minutes on each side, until the breading is golden brown. As they are small pieces they will cook through quickly. Set the pieces aside to drain on a paper towel.
To assemble the perogies, place a small amount of the potato mixture in the middle of a dough round. Place a chicken piece and a nugget of blue cheese in the centre and fold dough over, sealing the edges with a little water, pressing firmly.
At this point you can either freeze for later or cook the perogies right away. I would recommend frying them, rather than boiling, to retain the crispiness.
Serve with carrot and celery stick and more blue cheese, if desired.