Potato and Onion Pierogi
The delicious Potato and Onion Pierogi (Ruskie z Cebula) is our second most popular item. These dumplings are stuffed with freshly whipped Idaho potatoes and freshly sautéed onions. By taking the popular Potato and Cheese pierogi and replacing the cheese with sautéed onions we have created a healthy and tasty alternative to a classic.
Ingredients: Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), fresh potatoes, onions, soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour
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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