Potato & Cheddar Pierogi

Potato and Cheddar Pierogi (Ruskie z Cheddarem) are filled with freshly whipped Idaho potatoes and freshly grated cheddar cheese. It’s a great flavor combination that appeals to both adults and children.

Weight: 11-13 pierogi per package. approx 1lb.

Ingredients

Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine monotitrate, riboflavin, folic acid), fresh potatoes, cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes), soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour, garlic, buttermilk, annatto extract

Nutrition Facts

4.5 servings per container, Serving size 3oz (84g/ about 3 pierogi), Amount per serving: Calories 180, Total Fat 2.5g (3% DV), Sat Fat 1g (5% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 310mg (13% DV), Total Carb 35g (13% DV), Dietary Fiber 1g (4% DV), Total Sugars 0g, Includes 0g Added Sugars (0% DV), Protein 6g, Vitamin D 0%, Calcium 4%, Iron 10%, Potassium 4% *Percent Daily Values (DV) are based on a 2,000 calories diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions

• Classic

For Best Quality, quicker prep time and a classic taste, quicker prep time and a classic taste, heat 3-4 qtrs. of water in a pot and bring to a slow boil. Add a tsp. of salt for taste. Place frozen pierogi in boiling water and cook uncovered for 2 to 3 minutes or until they rise to the top. Stir occasionally, and drain thoroughly once done. Do not overcook.

IMPORTANT: Overcooking will decrease the quality of the dough.

Option: Once the pierogi have cooked, and have been thoroughly drained, you can fry them on a pan for a crispy taste. Place pierogi on a skillet with a bit of oil and fry on low heat until evenly brown on both side.

• Fried

For Best Quality and a crunchy taste, take pierogi out of the freezer and allow them to thaw for about 3-4 hours (As a faster option you may also defrost in the microwave, but this is a less healthy option). Once the pierogi have thawed, place them evenly in a skillet with a bit of oil and 3 to 4 tbsp. of water on low heat and turn occasionally to brown evenly on both sides.

IMPORTANT: Make sure to keep on low heat as you fry the pierogi as high heat toughens the dough.

• Potato & Cheddar Pierogi serving tips:

1. Take a ¼ cup of bacon, finely diced and allow it to partially fry over a bit of oil in a skillet. Chop half an onion and add to the partly fried bacon. Once the onion has become translucent and bacon is crisp drizzle the contents of the pan over your plate of pierogi. Serve and enjoy! Skip the bacon for a vegetarian version.
2. Serve with a side of sour cream sprinkled with a bit of fresh dill, green onion or chive.
3. Try it out! - top these pierogi with a sauteed veggie mixture of bell peppers, onion, spinach and/or mushroom.

Pairs well with Polana Grill Sausage.

Video instructions are available on our YouTube channel.

Smacznego!