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Chicken Pierogi


  • $ 1399

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.

Ingredients: 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

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: 10 pierogi per package. approx 1lb.


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