Frank’s® RedHot® Original Cayenne Pepper Sauce flavors dough envelopes filled with savory chicken and blue cheese to form a pierogi that is sure to become a new favorite. Try them dipped in sour cream spiked with a bit of Frank’s® RedHot® THICK Cayenne Pepper Sauce.
Makes 25 to 30 pierogi
FOR DOUGH
3-1/2 cups flour
1 cup cold water
2 eggs
2 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1/2 teaspoon salt
FOR FILLING
1-1/4 cups small dice cooked chicken breast
⅔ cup finely crumbled blue cheese
1 In a large bowl, mix together all of the dough ingredients until a round, slightly sticky ball forms. Using a floured rolling pin, roll the dough out on a floured surface to ⅛ inch thick. Use a 3-inch round biscuit or cookie cutter to cut rounds in the dough.
2 Place 3/4 teaspoon of chicken and 1-1/2 teaspoons blue cheese on the bottom half of each round, leaving a 1/4-inch edge free. Fold the top half of the dough over the filling and pinch shut firmly to create half-moon–shaped pierogi. Repeat until all of the rounds are filled.
3 Bring a large pot of water to a boil. Add a few pierogi at a time, being careful not to overcrowd the pot, and boil the pierogi until they float to the surface, about 5 minutes. When the pierogi float, remove them from the boiling water, using a slotted spoon, and put them on a plate. Repeat as needed until all the pierogi have been boiled.
4 Serve immediately as is or brown them in butter in a nonstick skillet over medium heat for 3–5 minutes prior to serving. Serve hot.