Texas Pete® Buffalo Bleu Pierogies


    • 2 gallons Boiling water, to cook pierogies
    • 1 Tbsp. Salt
    • 1 head Celery
    • 1 container Ice water
    • 1/2 lb. Butter
    • 60 Pierogis
    • To taste Salt and pepper
    • 1 quart Texas Pete® Buffalo Wing Sauce
    • 2 C Bleu cheese crumbles


    1.      In a large pot, season the 2 gallons of water with the 1 tablespoon of salt and bring to a boil.

    2.      Peel the individual stalks of celery lengthwise with a potato peeler into long ribbons and place the peels into the container of ice water to curl up.  They usually need to stay in the ice water for about 1 hour.  You will end up with long curly ribbons that are beautiful to use as a garnish for any Buffalo style food.

    3.      Boil the Pierogies first, if needed, according to the instructions that are found on the package.  Drain them well and fry them in batches in a large sauté pan with the butter until they are golden brown and crispy on both sides.  If directions indicate, directly fry the Pierogies in the butter until golden brown and crispy.  Season them with salt and pepper.

    4.      Place the fried Pierogies into a mixing bowl and toss them with the Texas Pete® Buffalo Wing Sauce to glaze them on all sides and then arrange the Pierogies onto a serving platter, garnish them with bleu cheese crumbles and celery curls and serve.

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