Gluten Free Vegan Potato & Dill Pierogi

Potato-filled pierogi are a favorite type of pierogi variety! Enjoyed on an everyday basis and during special occasions like holidays, potato pierogi are loved and enjoyed by all! This gluten free variety are healthy and light, and just right for a vegan diet. Made of a gluten-free, alternative dough and filled with a fluffy mashed potato & dill mixture they are refreshing take on the classic potato pierogi variety. These pierogi are based on traditional Polish recipes, produced in a dedicated 100% gluten-free facility with the use of the highest quality, whole food ingredients. These delicious pierogi will truly impress your tastebuds!

Manufactured by: Old World Gluten Free LLC in Michigan.

These pierogi are Gluten Free, Soy Free, and Corn Free.

Weight: 12 pierogi per package. approx 1lb

Ingredients

Gold potatoes, water, garbanzo bean flour, sweet white rice flour, tapioca flour, Non GMO expeller pressed canola oil, Non GMO vegetable oil spread ((Palm Fruit, Canola, and Olive Oils), Water, Salt, Contains Less than 2% of Natural Flavor, Sunflower Lecithin, Lactic Acid, Annatto Extract), xanthan gum, salt, dill weed, guar gum.

Nutrition Facts

4 servings per container, Serving size 3 pierogi (149g), Amount per Serving: Calories 270, Total Fat 8g (10% DV), Saturated Fat 1.5g (8% DV), Trans Fat 0g, Cholesterol 70mg (23% DV), Sodium 240mg (10% DV), Total Carb 37g (13% DV), Dietary Fiber 5g (18% DV), Total Sugars 7g, Includes 3g Added Sugars (6% DV), Protein 13g, Vitamin D 1mcg 6%, Calcium 98mg 8%, Iron 2mg 10%, Potassium 347mg 8% *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

Gluten-Free pierogi are little bit denser in texture and need slightly longer cooking time. These pierogi are already preboiled.

• Fried (Recommended)

Sauté the pierogi directly from their frozen state, on medium heat (5-6 minutes each side) in butter or oil with pan lid on. Use enough to prevent pierogi from sticking to pan. Non stick pans work best. You may add a small amount of water while sautéing for a softer texture. Pierogi can be browned as much or as little as you wish. Different oils will create different dough textures. 

• Boiled

Pierogi may also be re-boiled in just enough water to cover them (about 1 inch). Boil from frozen state about 6-7 minutes until temperature reaches 165 degrees F. Do not over boil the pierogi, in order to prevent them from bursting.

• Toppings

Best served with traditional toppings such as: sour cream, fried onion, fried bacon, or butter.

Smacznego!