Twisted Pierogies

twisted-peirogiesFrom Twisted Recipe Contest Winner Barbara Golder


  • 2 Cups flour, plus extra for kneading and rolling dough
  • ½ teaspoon 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 jar hot Twisted relish sautéed in 2 TBSP butter until liquid is reduced, cabbage is cooked and relish is caramelized
  • ½ cup mashed potatoes
  • 3 chicken tenderloins marinated overnight in Twisted marinade, sautéed and chopped finely, with


  1. Mix together the first 5 ingredients to make a stiff dough. Turn out on a floured board and roll thin (about the thickness of ravioli) an cut into 3-4 inch rounds.
  2. Stuff with either chicken or mashed potatoes and reduced relish. Seal edges tightly. Boil for about 8-10 minutes until soft, remove carefully from water.
  3. Next sauté one finely chopped onion in ¼ cup butter. Add pierogies and brown. Add any leftover chicken to the mix. Serve hot with sour cream and the remainder of the Twisted Relish reduction as condiments.