Lemon Pepper Chicken Pierogi

Crispy pierogi stuffed with lemon pepper chicken thighs, mashed potatoes, and lots of mozzarella cheese

Prep Time1

Cook Time30

resting time30

Servings: pierogi

Calories: 164kcal

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

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

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.

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.

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.

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

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!