Cabbage Pierogi (Pierogi ze slodka Kapusta) have a more mild flavor when compared with the Sauerkraut variety. They are popular with folks who have an eastern European orientation. This dumpling is filled with freshly shredded cabbage, cooked and mixed with seasonings.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), cabbage, water, onion, bread crumbs, soybean oil, coarse farina, garlic, wheat gluten, water, liquid whole eggs, egg white, potato starch, salt, rice flour, pepper
For Best Quality, 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 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 sides.
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.
Cabbage Pierogi Serving Tips:
- Chop half an onion and sauté over a quarter cup of oil. Allow the onion to get just translucent or fry until lightly crisp (based on preference) then pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Serve and enjoy.
Weight: 11-13 pierogi per package. approx 1lb.
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