Shuptrine’s Twisted Pierogies

 2 cups flour, plus extra for kneading and rolling dough
 ½ tsp salt
 1 large egg
 ½ cup sour cream, plus extra to serve with the pierogi
 ¼ cup butter, softened and cut into small pieces
 Butter and onions for sautéing
 1 hot Twisted relish
 2 tbsp butter
 cabbage
 ½ cup mashed potatoes
 3 chicken tenderloins
 1 Twisted marinade
1

marinate chicken tenderloins overnight in Twisted marinade, sautée, and chopped finely

2

sautée relish in 2 TBSP butter until liquid is reduced, cabbage is cooked, and relish is caramelized

3

Mix together the first 5 ingredients to make a stiff dough.

4

Turn out on a floured board and roll thin (about the thickness of ravioli) an cut into 3-4 inch rounds.

5

Stuff with either chicken or mashed potatoes and reduced relish. Seal edges tightly.

6

Boil for about 8-10 minutes until soft, remove carefully from water.

7

Next, sauté one finely chopped onion in ¼ cup butter.

8

Add pierogies and brown.

9

Add any leftover chicken to the mix.

10

Serve hot with sour cream and the remainder of the Twisted Relish reduction as condiments.

Ingredients

 2 cups flour, plus extra for kneading and rolling dough
 ½ tsp salt
 1 large egg
 ½ cup sour cream, plus extra to serve with the pierogi
 ¼ cup butter, softened and cut into small pieces
 Butter and onions for sautéing
 1 hot Twisted relish
 2 tbsp butter
 cabbage
 ½ cup mashed potatoes
 3 chicken tenderloins
 1 Twisted marinade

Directions

1

marinate chicken tenderloins overnight in Twisted marinade, sautée, and chopped finely

2

sautée relish in 2 TBSP butter until liquid is reduced, cabbage is cooked, and relish is caramelized

3

Mix together the first 5 ingredients to make a stiff dough.

4

Turn out on a floured board and roll thin (about the thickness of ravioli) an cut into 3-4 inch rounds.

5

Stuff with either chicken or mashed potatoes and reduced relish. Seal edges tightly.

6

Boil for about 8-10 minutes until soft, remove carefully from water.

7

Next, sauté one finely chopped onion in ¼ cup butter.

8

Add pierogies and brown.

9

Add any leftover chicken to the mix.

10

Serve hot with sour cream and the remainder of the Twisted Relish reduction as condiments.

Shuptrine’s Twisted Pierogies
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