These Seared Garlic Chicken Pierogi will make the perfect party platter appetizer. Great for Game Day!! Flavor-up these classic potato pierogi with garlic chicken. These Garlic Chicken Pierogi will make the perfect party platter appetizer. This recipe for Chicken Pierogi is a healthy alternative for meat lovers. They are filled with flavorful lean chicken meat and seasoned with the finest spices and garlic.
These seared garlic chicken pierogi are created with a super flavorful ground chicken filling that comes together with garlic, green onions, salt and pepper. Very simple, yet super flavorful. Pierogi (also known as vareniki, in Russian) are stuffed pillowy dumplings that can be filled with potatoes, meats, cottage/farmer’s cheese, or something sweet, like jam. The dough is typically homemade from scratch, which isn’t hard, it just takes a bit of kneading and rising.
Pierogi are filled dumplings made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi are most often associated with the cuisine of Central and Eastern European nations. Wikipedia
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PrintSeared Garlic Chicken Pierogi
Flavor-up these classic potato pierogi with seared garlic chicken.
- Prep Time: :30
- Cook Time: :30
- Total Time: :60
- Yield: 4 1x
- Category: Appetizer
- Cuisine: European
Ingredients
Pierogi Dough
- 2 c. flour
- 3/4 c. sour cream
- 1 large egg
- 1/4 c. extra-virgin olive oil
- 1/2 tsp. kosher or sea salt
Filling and Finishing
- 1 lb. baking potatoes
- 2 tbsp. extra-virgin olive oil
- 3 clove garlic
- 1/2 lb. boneless, skinless chicken
- 1/2 c. chopped green onions
- 1 tsp. Worcestershire sauce
- kosher or sea salt
- Fresh cracked black pepper
- 2 tbsp. unsalted butter
Instructions
- In a bowl, mix together the flour, sour cream, egg, 1/4 cup olive oil, and 1/2 teaspoon salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 10 to 15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
- In a skillet, heat the 2 tablespoons olive oil over medium heat. Stir in the garlic and cook 1 minute or until soft. Stir in the chicken and cook for 3 to 5 minutes or until the chicken is browned and cooked through. Stir in the the green onion and Worcestershire sauce. Season with salt and black pepper. Combine the mashed potatoes and chicken then set aside.
- On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12 to 15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
- Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3 to 5 minutes, or until tender. Drain.
- Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute, or until golden. Serve warm garnished with the green onion.
Nutrition
- Serving Size: 4