Potato and Cheese Pierogi
Potato and Cheese Pierogi (Pierogi Ruskie) is our most popular flavor. The dumpling is stuffed with freshly whipped Idaho potatoes and the finest farmer’s cheese thus creating a truly classic taste.
Weight: 11-13 pierogi per package. approx 1lb.
For Best Quality, quicker prep time and a classic taste, 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.nbsp;
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 and Cheese Pierogi serving tips:
- 1. Chop half an onion and sauté over a quarter cup of oil. Once the onion has become translucent, pour the onion and oil over your pierogi and toss to make sure it is evenly distributed over the dumplings. Optionally, you may also fry some bacon (finely diced) along with the onion and drizzle the bacon, onion and oil over your pierogi to enjoy.
- 2. Serve with a side of sour cream sprinkled with a bit of fresh dill, green onion or chive.
- 3. Try topping with our Kucharek Mushroom Sauce.
- Pairs well with Kucharek Mushroom Sauce and Polana Grill Sausage.
Video instructions are available on our YouTube channel.
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