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Chicken Pierogi

Regular price $ 15.99

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Traditional pierogi stuffed with a well seasoned filling of cooked chicken. Try serving them with sautéed onion, a dollop of sour cream and a sprinkle of some smoked paprika.

Weight: 10 pierogi per package. approx 1lb.


Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), cooked chicken, chicken broth, onions, isolated soy protein, cracker meal (wheat flour), yeast, powder mustard dill, soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour, paprika.

Nutrition Facts

About 4 servings per container, Servings 3oz (84g/ about 3 pierogi), Amount per serving: Calories 190, Total Fat 2g (3% DV), Sat Fat 0g (0% DV), Cholesterol 20mg (7% DV), Sodium 300mg (13% DV), Total Carb 32g (12% DV), Fiber 1g (4% DV), Sugars 0g, Includes 0g added sugars, Protein 11g, Vitamin D 0%, Calcium 0%, Iron 15%, Potassium 2% *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, 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 sides.
  • 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.
  • Chicken Pierogi serving tips:

Chop half an onion and sauté over a quarter cup of oil. Allow the onion to get lightly crisp then pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Serve with a side of sour cream sprinkled with a bit of green onion or chive.

Video instructions are available on our YouTube channel.


Customer Reviews

Based on 1 review
Best Pierogi

First time tried this chicken pierogi and I love it. You should try them also.

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