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
How to cook: Allow pierogi thaw, preferably in your refrigerator. Bring a deep pot of salted water (sea salt recommended) to a rolling boil. Depending on the size of your pot, drop 6 to 12 pierogi one at a time into the boiling water. Make sure there is enough room so that the pierogi do not touch. When the pierogi rise to the surface, cook an extra 3-4 minutes and then serve. Optionally, after boiling them, place thawed pierogi in a skillet with melted butter on low heat and turn occasionally to brown evenly on both sides
IMPORTANT: Avoid high heat as it tends to toughen the dough.
Weight: 11-13 pierogi per package. approx 1lb.
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