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3 pack 'Traditional Mix': Potato-Cheese, Sweet Cheese, Sauerkraut- Mushroom - Polana

3 pack 'Traditional Mix': Potato-Cheese, Sweet Cheese, Sauerkraut- Mushroom

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  • $ 2499


About
Ingredients
Cooking Instructions

3 pack 'Traditional Mix': Potato-Cheese, Sweet Cheese, Sauerkraut- Mushroom

Weight: 3 packages of pierogi (12 pierogi per package), approx 3lb.

- 1 package of 12 potato & cheese pierogi (Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), fresh potatoes, baker's cheese (milk, lactic acid), soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour.)

- 1 package of 12 sweet farmer's cheese pierogi (Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), baker's cheese (milk, lactic acid), coarse farina (wheat farina, niacin, iron, thiamine mononitrate, riboflavin, folic acid) soybean oil, water, liquid whole eggs, egg white, potato starch, salt, rice flour, vanilla (water, alcohol (35%), vanilla bean extractives.))

- 1 package of 12 sauerkraut & mushroom pierogi (Enriched wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), sauerkraut (cabbage, water), mushrooms, onions, wheat gluten, water, liquid whole eggs, egg white, potato starch, salt, rice flour, pepper.)

Classic 
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 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.  

Fried
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.

Smacznego!


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