Hello, I am half polish and remember mom cooking pierogis and enjoying them so much. I also have become quite a barbeque chief. My cooking team competes on the east coast in over 15 competitions a year. This coming week I will be entering a competition for Perdue Chicken and I wanted to be different. The only rule is you must use chicken in your recipe. Last year a team won with chicken egg rolls. I was considering cooking a chicken pierogis. I have many ideas but I thought I would throw it out there to see if anyone had experimented with this one before?
Thank you all for the suggestions and help. I am moving forward with the pierogi plan. I found out yesterday there will be 84 cooking teams at the event and I'm sure I will be unique with my entry. I will try a test batch of chicken pierogi tonight. Here's what is planned.
Your basic pierogi dough, maybe a bit larger than normal. My filling will be 1 part potatoes, 1 part chicken. The potatoes will be mashed with table cream, white pepper, salt, butter and cheddar cheese. The chicken will be in a barrel smoker for appox 1:30 min. at 300 degrees. Rich with a smokey flavor. The chicken will be chopped with skin off into small chunks and mixed with the potate mixture. After filling the pierogi, transfer to boil H2O and then set aside. In the cooker place a pan with butter and slices of red onion, add pierogi until golden, Plate the pierogi and garnish with fried onion straws, small bacon bits on top with a side bowl of sour cream. I'll photo shoot the event and post... wish me luck and thanks for the help
Why not. It'd probably be best to first roast the chkcen, then debone and mince the meat and mix with chopped fried onions, salt & pepper (perhaps add a bit of fresh chopped dill) to taste and use mixture to fill the pierogi. Poles usually use cooked, minced pork and/or beef, but chikcen, esp. the darker drumstick and thigh meat should do very nicely. Good luck!
When I first read your plan about making chicken pierogi I thought it would be yucky.
But I do remember my Dad <who was a Polish Chef> make a filling of chicken with mushrooms and fried onions in pancakes. So why not do something similar with pierogi ? I think that may work a lot better than putting chicken with cheese ? As cheese is a bit heavy and you have to remember the dough is pretty heavy as well, so the filling needs to be fairly light ? Ditch the smoked version of the chicken <use roast chicken> and ditch the cheese and use the cream with the mushrooms and that then sounds a mighty tasty pierogi !
If you want something smoked in it, then use some Polish smoked ham to give a little bit more taste.
I love Pierogi, I am new to Chicago and originally born and raised in Louisiana...we have a version of a Pierogi which is fried we call them Nachitoches Meat Pies. They are big in cajun country.
My daughter loves Pierogi. I've only made the one with potatoes and white cheese. I wish I knew how to make the one with the meat in it. Can I use Bulka Tarta for the cracker crumbs.
It's better than stuffing it with friggin cabbage all the time. Succulent diced chicken would go down well if a little fricasse sauce was thrown in. Gently warmed, very good :)
Chicken pierogies are fantastic if prepared and served correctly. Use chicken thighs, as opposed too breast meat. The thigh meat absorbs flavors better and doesn't dry out as quickly as breast meat. Here's a basic starter recipe.
Blanche a few peppers, using any varieties you want to. These peppers will provide the basic heat to the meat, so choose carefully. Don't use a bunch of jalapenos if you don't like your food spicy. Brown the chicken, and add it to the pot of peppers, which should be in a pickling bag. Add spices to taste, using cumin, salt, pepper, coriander, cayene pepper, and cilantro. Add liquid which should include tomato sauce, to simmer for a couple of hours. Simmer until you can easily shred the chicken. You now have a spicy chicken filling that is moist, not dry, as your filling.
I like my chicken pierogies served with salsa on them.
