Potato Cheddar and Jalapeno Pierogi
Potato and Cheddar with Jalapeño (Ruskie Ostre z Cheddarem) is our newest flavor and very popular with consumers of all ethnic backgrounds. The dumpling is filled with freshly whipped Idaho potatoes, freshly grated cheddar cheese and zesty jalapeño peppers. This combination creates a unique flavor for those who crave a food with a little bit of a bite. Top off this new item with a dab of sour cream.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), fresh potatoes, cheddar cheese, green jalapeno peppers (water vinegar, salt) soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour, cheddar cheese blend, garlic, buttermilk, sodium phosphate
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.
Potato, Cheddar & Jalapeno Pierogi Serving Tips:
- 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.
- Serve with a side of sour cream sprinkled with a bit of green onion or chive or some chopped fresh jalapeno chiles for an extra bite.
Pairs well with Polana Grill Sausage.
Weight: 11-13 pierogi per package. approx 1lb.
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