Buffalo Blue Cheese Pierogies

Another prime-time Bills game, another Buffalo/Opponent fusion dish, and another win caused by yours truly! I figure it’s only a matter of time before they send me an apron with a number on it and my name on the back and a chef’s hat with charging bison on the sides. But until that day, I will bask in my parallel glory.

For this meal, we took Pierogies (Pittsburgh Classic, although, to be honest, they’re a staple of most rust belt cities, including Buffalo) and added Buffalo Wing flavours by filling them with blue cheese mashed celery root before finishing them off in a creamy Buffalo sauce! We also added onions and arugula to the frying pan to add some colour and additional flavours.

Time: 60 Minutes

Ingredients (for 2 servings)

  • For your Dough:
    • 1 Cup Flour
    • 1 Egg
    • 1.5 Oz (1/6 Cup) Warm Water
    • A little Salt
  • For your Filling:
    • 1/2 of a Celery Root
    • Crumbled Blue Cheese
    • Butter
    • Milk
  • For Frying:
    • Your favourite Buffalo Sauce (we always go with Anchor Bar sauce)
    • Onion
    • Arugula (or any other type of leafy greens you like to sautee)
    • 1 Tablespoon Butter
    • 1 Tablespoon Flour
    • Milk or Cream


  • Start your filling: Begin by slicing your celery root in half. Set one of the halves aside for another day, cut the other one in half, and peel both of your quarters. Chop, and boil in some water until soft.
  • As your celery root boils, turn your attention to your dough:
    • Combine your flour, egg, water, and salt in a mixing bowl. Stir to combine and then knead to combine fully and get the gluten structure activated.
    • When your dough holds together nicely and is slightly tacky, wrap it in some plastic cling wrap, and set it aside so that the flour can truly hydrate (about 25-30 minutes)
  • Back to your filling: When your celery is done boiling, transfer to your food processor, add in a little butter, milk, and crumbled blue cheese, and puree.
  • Form and cook your pierogies:
    • Bring a pot of water to a boil.
    • Sprinkle some flour onto a clean surface, and remove your dough ball from the plastic wrap.
    • Cut into eighths, and roll each piece of dough into a ball.
    • Working one at a time, use a rolling pin to roll your dough into a circle with about a 4-5″ diameter.
    • Scoop some filling into the middle of the dough, and close up your pierogi by folding the edges together and pressing them tightly. Repeat until all of your pierogies are made.
    • Place your pierogies into your boiling water, and cook for 3-5 minutes, until they all float to the top. Then, remove from the water, and set aside.
  • Pulling it all together (like the Bills in the second half):
    • Melt tablespoon of butter in a large frying pan, and add your onions. Sautee for a few minutes until the onions begin to soften.
    • Add a tablespoon of flour, and stir to fully incorporate.
    • Pour in your Buffalo sauce and some milk or cream and stir to combine.
    • Add in a good handful of arugula, and then place your cooked pierogies in the pan.
    • Fry until everything is hot, and your sauce thickens and coats your pierogies.
  • Plate, devour, enjoy, and GO BILLS!

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