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Crunchy Buffalo Pierogies



  • 112.84 ounce package mini pierogies
  • 1/3 cup butter, melted
  • 2 tablespoons chili powder
  • 1/3 cup hot sauce, I used Frank’s Redhot Rajili Sweet Ginger Sauce
  • 1 1/2 cups panko breadcrumbs
  • Blue Cheese Sauce
  • 1 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayo
  • 2 cloves garlic (minced)
  • 1 tablespoon celery seed
  • splash lemon juice
  • salt and pepper


  1. Preheat oven to 400*
  2. Combine melted butter, hot sauce, and chili powder in a large bowl and mix well.
  3. Place panko crumbs in a shallow container.
  4. Spray a large cookie sheet with non stick cooking spray. Set aside.
  5. Toss pierogies in hot sauce mixture, then dip in panko crumbs.
  6. Place dipped and coated pierogies on prepared cookie sheet.
  7. Bake in preheated oven for 20 – 25 minutes or until desired crispiness.
  8. Serve with Blue Cheese Dip and celery sticks.
  9. Blue Cheese Sauce
  10. Mix all ingredients throughly.