Lemon Pepper Chicken Pierogi

• 份量: 24 servings
• 准备时间: 1 hour
• 总时间: 1 hour 30 minutes

配料

2 boneless skinless chicken thighs

2 tablespoons olive oil

1 lemon (juice of)

1 tablespoon lemon pepper seasoning

3 cloves garlic (smashed)

1 tablespoon mustard

1 tablespoon hot sauce

1/4 teaspoon salt and pepper (each)

1 or 2 russet potatoes (one large or two small) (peeled and cut into 2 inch chunks)

4 tablespoons melted butter

2 tablespoons heavy cream

1 teaspoon lemon pepper seasoning

1/4 cup minced parsley

2 scallions chopped

4 ounces grated mozzarella

2 cups flour

1/2 teaspoon salt

1 egg

1/2 cup sour cream

4 tablespoons butter (softened)

1 cup sour cream

2 tablespoons melted butter

1 cloove garlic (grated)

1 lemon (juice of)

1/4 cup minced parsley

3 scallions chopped

1/2 teaspoon lemon pepper seasoning

1 teaspoon mustard

1 tablespoon hot sauce

salt and pepper to taste

步骤

Marinate the chicken

Mix all the chicken and marinade ingredients in a bowl or plastic bag. Allow to sit overnight.

Cook and prep the filling

The next day, preheat broiler to high and add some salted water to a pot.

Add the potatoes to the water and bring to a simmer over high heat. Lower the heat and let simmer lightly for about 30 minutes until you can easily slide a fork into them. Drain and transfer to a large bowl

While the potatoes are starting to cook, add the chicken to a baking sheet. You can add whatever marinade is clinging to the chicken but don't add it all. Broil about 8 minutes per side until starting to char on the edges. If the liquid in the pan starts to burn around the edges, move things around so it doesn't get too charred.

When the chicken is cooled, transfer to a cutting board and chop very small. Return the chicken to the baking sheet and stir it around to collect the juices and burned bits.

Add the chicken to the bowl with the potatoes. Add in the remainder of the potato filling ingredients. Stir well to combine. Taste and adjust seasonings as needed, with more salt, pepper, or lemon pepper to personal taste. Store in the fridge until ready to use.

Pierogi dough

Mix all the pierogi dough ingredients in a large bowl. Stir to combine and transfer to a clean work surface. Knead the dough for about 5 minutes until a smooth soft dough is formed. Cover and store in the fridge for 30 minutes before using.

Make the pierogi

Roll half the dough as thin as you can. Should be about 1/8th inch thin. Cut 3 inch circles with a glass or cookie cutter.

Add about 1.5 tablespoons of filling to the center of the dough. Spread water along one half of the edge of the dough. Roll the dough around the filling and seal it along the edge to form the half moon shape. Use a fork to make sure it is really sealed. Repeat with the remaining rounds, then add the extra dough to the other half ball of dough, and re-roll it to make more.

Make the dip

Add all the dip ingredients to a large bowl and stir to combine. Set aside in the fridge until ready to use.

Cook and serve the pierogi

Bring a large pot of salted water to a boil. Add about half the pierogi or as many as will fit in a frying pan. Preheat a frying pan to medium with some olive oil. When the pierogi float, transfer from the boiling water to the hot frying pan. Add in a little butter and cook to golden on both sides.

Serve with the dip!

营养

• 卡路里: 164 kcal
• 总脂肪: 11 g
• 饱和脂肪: 6 g
• 不饱和脂肪: 4 g
• 反式脂肪: 0.2 g
• 胆固醇: 42 mg
• 钠: 195 mg
• 总碳水化合物: 12 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 5 g